- 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
1 | Heat oil and brown beef | 5 |
2 | Cook onion, leek, carrots, and parsnip | 15 |
3 | Add beef, flour, allspice, and tomato paste | 1 |
4 | Add wine, stock, and passata | 50 |
5 | Preheat oven | |
Preheat the oven to 355 °F and prepare a 2-quart casserole dish. | ||
6 | Prepare hot pot for baking | 1 |
7 | Bake | 1h 18m |
8 | Serve | |
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