Submitted by Paulene Christie
Traditional Beef and Vegetable Hot Pot
Serving: 6
Ingredients
- 2 tbsp oil
- 1kg gravy beef - diced
- 2 tbsp plain flour
- 1 large onion cut in thin wedges
- 3 small carrots sliced
- 4 sticks of celery sliced
- 4 small red delight potatoes (skin on) diced
- 1 tbsp minced garlic
- 1 cup beef stock liquid
- 440g can diced tomatoes (liquid included)
- 2 tbsp Worcestershire sauce
- 4 tbsp fruit chutney
- 2 tsp dried oregano
- 1 tbsp fresh parsley chopped
- 3 bay leaves
- Salt and Pepper
- 1 cup frozen peas and corn
Instructions
- Toss beef in flour to coat.
- Sear floured beef in oil until sealed/brown. I did this in searing slow cooker but can be done on stove top then transferred to slow cooker.
- Add all other ingredients to slow cooker, except peas and corn.
- Cook on low for 8hrs
- Add peas and corn in last hour
- Remove bay leaves prior to serving.
- Spoon into serving bowl, garnish with fresh parsley and serve with crusty bread rolls.
- *Notes*
- Some cookers will cook slower/faster so be sure your potato and carrot is cooked to tender before serving.
- This recipe is great for long all day 8hr+ cooking for those out of the home all day and needing long cooking recipes
- You could also increase the beef stock to double if you like more liquid in your finished dish
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Made this and froze for camping. Was a hit with everyone, and came out beautiful
Made this tonight, really yummy on a chilly evening. Kids and adults enjoyed it.
made this it was awesome with some mashed potato 🙂
Made this for dinner tonight. Throughly enjoyed it. I added 2cups of stock 1 probably would have been enough and left out the chutney. I also added some green beans as I had some in the fridge that needed to be used up. Served it with bread rolls.
Left out the garlic and substituted about a cup of chopped sweet potato for 1 red potato – beautiful hearty stew that all the family has second servings!