Superbly simple and very tasty – a one-pot hot-pot recipe that can be left to cook during the day and enjoyed as a family supper.
Simple Beef Hot Pot Slow Cooker Recipe – Serves 2 Adults and 2 Children
The beauty of this meal is how tender the beef will be when cooked
You will need:
Standard Slow Cooker
600g of cubed beef steak trimmed of fat (I use rump but you could use stewing steak for a more frugal alternative)
3 x Medium-large white potatoes
2 x Medium Onions (peeled and chopped)
4 x Medium Carrots (peeled and diced – although if you don’t mind them with the skin on – just give them a good scrub and dice to save time)
2 x Celery Sticks (diced)
1 x Beef Stock Cube dissolved in 1 pint of boiling water
A good shake of dried Thyme
Approx. 4 turns of a Blackpepper grinder
A capful of red wine
1 x Bay Leaf (I use dried for convenience)
A splash of oil to coat your frying pan
1. Add your preferred oil to a frying pan and put on a low-medium heat, add the cubed beef and chopped onion. At this point I prep the carrots and celery whilst the meat is browning
2. Once meat is starting to brown add diced carrot and celery and fry for approx. 3-5 minutes
3. Sprinkle the dried Thyme over the ingredients to cover (approx 1 tablespoon – but I never measure!), add approx 4 good turns of black pepper using a grinder and a capful of red wine (use Worcestershire sauce if you do not want to use wine – approx. 1 tablespoon).
4. Bring to boil, then reduce heat to low and leave to simmer whilst you prep the potatoes.
5. Peel 3 medium to large white potatoes and thinly slice
6. Layer the slow cooker with 1 potato (sliced), then add half of the beef mixture from the pan.
7. Place bay leaf on top then do another potato layer.
8. Add the remaining beef mixture and then layer again with the last sliced potato
9. Pour over the 1 pint of beef stock ensuring that it just covers the top layer of potato. If the potato isn’t properly covered it doesn’t really matter but the potato will go a little ‘rubbery’, so add a little more water if required or try to press ingredients down in the cooker.
10. Turn Slow Cooker to heat setting ‘low’ and leave for 8 hours.
Serve with crusty bread and/or extra vegetables if required
(Watch out for the bay leaf when dishing up – try and retrieve before someone eats it! Pretty sure it won’t be fatal but may not taste that good?)
Spread the word and let’s start a Slow Cooker revolution!
*As always, if you require bigger portions or are cooking for a larger family then double quantities and use a large slow cooker.
* Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practise makes perfect!
If you have baked the hot-pot please do let me know how it goes (or if you can improve on the recipe) in the comments below.
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