• 1 1/2 lb stew beef (cut the cubes in half)
• 7 or 8 large potatoes peelded and sliced very thin
• 1 large onion peeled and sliced very thin
• 2 beef bullion cubes crumbled
• salt and pepper to taste.

1. In a large oven proof dish layer stew beef. Cover with a layer of potatoes;then a layer of onions. Repeat until all are used. Sprinkle with salt and pepper and the crumbled beef bullion. Add enough water to cover. Bake at 375° for at least 1 1/2 hours. Serves about 6 with big appetites. The broth is good for dunking bread while you are eating the hotpot.

This is good on a cold winter night. Another of my English Mom's recipes. Lamb can be used in place of the beef. If you use lamb it becomes Lancashire Hot Pot