Scottish Hot Pot - cooking recipe

Ingredients

1 (6 ounce) can tomato paste
3/4 cup red port wine
3/4 teaspoon salt
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
1 lb boneless beef chuck steak, cut into bite-sized pieces
2 tablespoons olive oil
2 medium onions, sliced into rings
1 lb fully cooked veal sausage
4 large potatoes, washed and dried
2 medium green apples

Preparation

In a 4 qt casserole, mix tomato paste, port wine, salt and 1 1/2 cups water, set aside.
Mix flour and 1/4 tsp dried thyme.
Coat beef chunks with flour mixture.
In 10-inch skillet over medium heat in hot oil, cook beef chunks until brown on all side.
Remove with a slotted spoon and place in tomato mixture.
Cover and Bake at 375 degrees for 1 1/2 hour.
Using the same skillet, add olive oil and cook onions until browned and tender, set aside.
During last 15 minutes of baking the beef, cut veal sausage into bite-sized pieces.
Cut unpeeled potatoes into 1/4 inch thick slices.
Cut unpeeled apples into thin wedges.
Remove casserole from oven.
Layer half of potato slices, half of sausage pieces, half of apple wedges.
Repeat layering.
With spoon, gently push mixture into liquid in casseroleuntil potatoes are completely covered with liquid.
Sprinkle with 1/4 tsp dried thyme.
Cover and bake 1 1/4 hour longer or until beef and potatoes are tender.