Beef & Tofu Hotpot

Difficulty: Medium

Serves Four

In the spirit of Season Treasons, in addition to these unseasonably chilly evenings, I’m rolling out an old favourite! This is honestly one of the most deliciously tasty meals you can make. If you don’t have beef, just use tofu, the texture will be different but your taste buds will still be screaming for more!

Ingredients

• 3 tablespoons plain flour
• 1 tablespoon dried mixed herbs
• 1/4 teaspoon dried basil
• 1/2 packet of beef style chunks, cut into smaller pieces
• 1/2 block of firm organic tofu, cut into cubes
• 2 beef style stock cubes (I use Massel)
• 1 tablespoon tomato paste
• 2 tablespoon soy sauce
• 2 worcestershire sauce
• 5 cups water
• 2 bay leaves
• 1 large brown onion, cut into chunks
• 1 parsnip, cut into chunks
• 2 carrots, cut into chunks
• 1 swede (or turnip), cut into chunks
• 1 cup of mushrooms, cut in half
• Salt and pepper to taste

Method

1. Place the flour, mixed herbs and basil in a bowl.
2. Coat the beef and tofu with the flour mixture and cook with some olive oil in a stockpot, save the left over flour mixture.
3. Add the beef stock, tomato paste, soy sauce, worcestershire sauce and water to the stockpot.
4. Throw in the bay leaves and simmer.
5. Coat the vegetables, minus the mushrooms, and chuck them in the pot.
6. Add some pepper and simmer with the lid on for about 10 minutes.
7. Now, add the mushrooms and simmer with the lid off until the vegetables are tender and the liquid is gravy-like in consistency.
8. Season with more pepper and salt if necessary.
9. Serve with mashed potato and enjoy!