- 3 tbsp Rapeseed oildivided
- 13 oz Beef Chuck Roastchopped
- 1 Onionsliced
- 1 Leekthickly sliced
- 2 Carrotschopped
- 1 Parsnipchopped
- 1 tbsp All-purpose flour
- ½ tsp Ground Allspice
- 1 tbsp Tomato paste
- 3½ fl oz Red wineoptional
- 2 cups Beef stock
- 10 oz Tomato passata
- 1 lb Sweet potatoesfinely sliced into rounds
Beef and Root Veg Hot Pot
This hearty Beef and Root Veg Hot Pot Recipe is a perfect comfort food recipe to try this winter. This easy hot pot is all about low and slow. It is packed with slow-cooked beef, root vegetables, enriched with beef stock and flavored with allspice. And finally, it is topped with sweet potato rounds for a perfect, savory, spoon-tender all-in-one dish. I don’t peel the sweet potatoes, just scrub them well and then slice. But you certainly can peel them if you wish.
Also, I like to use red wine for this stew. Though the recipe doesn’t call for a bottle of wine and uses only 3½ fluid ounces, adding wine is totally optional. I love to splash in some wine to add the flavor, but if you are not a big fan of red wine, you can omit it.
To make the Beef and Root Veg Hot Pot Recipe, you will need the following ingredients:
Steps to make Beef and Root Veg Hot Pot
Heat oil and brown beef
Cook onion, leek, carrots, and parsnip
Add beef, flour, allspice, and tomato paste
Add wine, stock, and passata
Preheat the oven to 355 °F and prepare a 2-quart casserole dish.
Prepare hot pot for baking