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:
In a large pan, heat 1 tablespoon rapeseed oil and brown the beef in batches. Then remove from the pan and set aside.
In the same pan, add 1 more tablespoon rapeseed oil and add 1 sliced onion, 1 thickly sliced leek, 2 chopped carrots, and 1 chopped parsnip. Cook, stirring, for 10-15 minutes, until softened.
Return the beef to the pan and stir in 1 tablespoon all-purpose flour, ½ teaspoon allspice, and 1 tablespoon tomato paste.
Add in 3½ fluid ounces red wine if using, 2 cups beef stock, and 10 ounces passata and stir. Bring to a gentle simmer and cook for 45 minutes. Add salt to taste if you wish.
Preheat the oven to 355 °F and prepare a 2-quart casserole dish.
Transfer the beef mixture to the prepared casserole dish. Top with a layer of thinly sliced sweet potato and brush with the remaining 1 tablespoon oil.
Cover with a lid and bake for 1 hour 15 minutes. Remove the lid and broil for 2-3 minutes.
Serve hot with some crusty bread and enjoy!
This Beef and Root Veg Hot Pot Recipe has all the hearty flavors of classic hot pot to keep you cozy through the winter months. Give this recipe a try and please come back to leave a review below. We love hearing from you!
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