Healthier beef hot pot

1 Heat the oven to 160°C/fan 140°C/gas 3. Toss the steak in the flour in a bowl. Spray a large non-stick frying pan with oil and set over a medium-high heat, then brown the steak all over in batches (reserve the flour in the bowl). Remove and set aside, leaving the juices in the pan.

2 Spray the pan again with a little more oil, then add the onions and celery and cook gently for 5–10 min until softened but not coloured. Add the olives, allspice, tarragon, tomato purée, vinegar and reserved flour, then cook for 2 min.

3 Transfer half the onion mixture to a 1.25 litre baking dish. Top with half the beef, then cover evenly with half the potatoes. Pour over half the stock, then repeat the layers. Cover with a sheet of oil-sprayed foil, then cook for 1 hr 30 min.

4 Remove the foil, then cook the hot pot for a further 30–40 min until the potato topping is crisp. Leave to stand for 5 min. Meanwhile, steam the broccolini and green beans until just tender before dividing the hot pot among 6 plates and serving with the steamed veg.