Traditional Beef and Vegetable Hot Pot

Submitted by Paulene Christie

Traditional Beef and Vegetable Hot Pot

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Serving: 6
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins

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
Tried this recipe?Let us know how it was!

5 thoughts on “Traditional Beef and Vegetable Hot Pot”

  1. 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.

  2. 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!

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