Home Holidays Beef Hotpot Recipe

Beef Hotpot Recipe

by admin

Beef hotpot recipe - BBC Food

James Martin’s warming beef hotpot is a wintry dream come true. The beef is meltingly tender in its red wine sauce and it’s all topped with crisp potatoes. There will be no leftovers.

Provided by: EasyRecipesCooking.com

Prep time: 30 minutes

Cook time: 2 hours

Yield: Serves 6-8

Ingredients:

1kg/2lb 2oz braising steak, trimmed, cut into 5cm/2in chunks
salt and freshly ground black pepper
1 tbsp vegetable oil
75g/3oz butter
150g/5oz baby onions, or pickling onions, peeled
4 carrots, peeled, cut into chunks
1 tbsp plain flour
200ml/7floz red wine
400ml/14fl oz fresh beef stock
2 fresh thyme sprigs
1kg/2lb 2oz potatoes, cut into 5mm/¼in slices

Steps:

  • Preheat the oven to 170C/325F/Gas 3.
  • Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.)
  • Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute.
  • Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter.
  • Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top.
  • Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine.

Chinese Hot Pot of Beef and Vegetables Recipe | MyRecipes

This comforting stew teams beef with spinach, an efficient pairing because the iron in the beef enhances your body’s ability to absorb the iron in the spinach. Serve it over plain Chinese noodles or all by itself with some crusty French bread–it’s delicious either way. If you don’t want to use the sherry, replace it with 3 tablespoons of additional beef broth or water.

Provided by: EasyRecipesCooking.com

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients:

4 teaspoons vegetable oil, divided
1 ½ pounds beef stew meat, cut into 1-inch pieces
½ cup chopped green onions
2 tablespoons minced peeled fresh ginger
1 teaspoon aniseed, crushed
4 garlic cloves, minced
1 (14 1/4-ounce) can low-salt beef broth
2 ¾ cups water
¼ cup low-sodium soy sauce
1 tablespoon brown sugar
3 tablespoons dry sherry
2 to 3 teaspoons chile paste with garlic
2 (3-inch) cinnamon sticks
2 cups (1-inch) cubed peeled turnips (about 3/4 pound)
1 ½ cups baby carrots
1 tablespoon water
2 teaspoons cornstarch
8 cups fresh spinach (about 1/2 pound)

Steps:

  • Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides. Remove from pan. Repeat the procedure with remaining oil and beef. Add onions, ginger, aniseed, and garlic to pan; sauté 30 seconds. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add 2 3/4 cups water and next 5 ingredients (2 3/4 cups water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
  • Add the turnips and carrots; simmer for 45 minutes or until tender. Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.

Nutrition Facts:

Calories 359 calories, CarbohydrateContent 35.8 g, CholesterolContent 71 mg, FatContent 11.9 g, FiberContent 4.5 g, ProteinContent 26.4 g, SaturatedFatContent 3.4 g, SodiumContent 536 mg

Lancashire Beef Hot Pot | Entertablement

A hearty one pot meal of beef, carrots, onions and potatoes in a deeply flavoured gravy. Yum!

Provided by: EasyRecipesCooking.com

Ingredients:

50 g (1.8 oz) butter
900 g (2 lb) stewing beef, cut into large chunks
2 medium onions, chopped
4 large carrots, peeled and sliced
25 g (0.9 oz) all purpose flour
10 ml (2 tsp) Worcestershire sauce
30 ml (2 tbsp) concentrated tomato paste
750 ml (3 c) beef or chicken stock
2 bay leaves
900 g (2 lb) potato, peeled and sliced 1/4″ thick

Steps:

  • Heat oven to 325° F Convection or 350° F regular.
  • Heat the butter in a 6 quart cast-iron braising pot (or similar pot) over medium heat. Working in batches, brown the beef on all sides (about 5 minutes), removing to a plate as each batch is completed. Note: dry each piece of beef with paper towel before placing in the pan, or it won’t brown well.
  • Sauté the onions and carrots in the pot until golden and the onions are translucent. Sprinkle the flour over the vegetables, and stir well. Allow to brown for a couple of minutes until thoroughly coated. Add the Worcestershire sauce, tomato paste and stock. Bring to a boil. Stir in the meat and bay leaves and remove from the heat.
  • Working from the outside edge, arrange the sliced potatoes on top of the stew in concentric circles. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
  • Remove the lid, brush the potatoes with a little more butter if they seem dry. Finish them under the broiler for 5-8 minutes until brown. Watch them carefully during this process, as they can brown quite quickly (and you don’t want to ruin all that wonderful work at the last minute!)

Nutrition Facts:

ServingSize 6

Beef hotpot | British Recipes | GoodTo

A traditional winter warmer, this slow-cooked beef hotpot recipe is packed with root veg, fresh herbs, mustard and Worcestershire sauce – a family classic!

Provided by: EasyRecipesCooking.com

Categories: Dinner, Lunch

Total time: 8 hours 30 minutes

Prep time: 30 minutes

Cook time: 8 hours 00 minutes

Yield: Serves: 4

Ingredients:

1tsbp sunflower oil
750 g (1½lb) braising beef, cubed
1 onion, chopped
2tbsp plain flour
600ml (1 pint) beef stock
2tbsp Worcestershire sauce
1tbsp tomato purée
2tsp English mustard
3 sprigs of rosemary
125g (4oz) carrots, diced
125g (4oz) swede, diced
125g (4oz) parsnip, diced
700g (1 lb 6 oz) potatoes, thinly sliced
25g (1oz) butter
Salt and pepper

Steps:

  • Preheat the slow cooker if necessary; see the manufacturer’s handbook.
  • Heat the oil in a frying pan, add the beef a few pieces at a time until all the meat is in the pan, then fry over a high heat, stirring, until browned. Remove the beef from the pan with a slotted spoon and transfer to the slow cooker pot.
  • Add the onion to the pan and fry, stirring, for 5 mins or until softened and just beginning to turn golden. Stir in the flour, then gradually mix in the stock. Add the Worcestershire sauce, tomato purée, mustard and leaves from 2 sprigs of the rosemary. Season with salt and pepper and bring to the boil, stirring.
  • Add the diced vegetables to the slow cooker pot. Pour the onion and sauce over them, then cover with the potato slices, arranging them so that they overlap and pressing them down into the stock. Sprinkle with the leaves torn from the remaining stem of rosemary and a little salt and pepper.
  • Cover with the lid and cook on high for 7–8 hrs until the potatoes are tender. Lift the pot out of the housing using oven gloves; dot the potatoes with the butter and brown under a preheated hot grill, if liked.

Nutrition Facts:

@context https//schema.org, Calories 771 Kcal, SugarContent 29 g, FatContent 38 g, ProteinContent 35 g, CarbohydrateContent 72 g

Spiced Beef Hot Pot

Potato rounds top savory lean beef, seasoned with bay leaves and allspice, in this delicious casserole recipe.

Provided by: EasyRecipesCooking.com

Categories: dinner

Total time: 2 hours 20 minutes

Prep time: 0S

Cook time: 0S

Yield: 4-6 servings

Ingredients:

2 tbsp. Extra virgin olive oil
2 lb. lean beef chuck, trimmed and cut into 11/2″ pieces
Kosher salt and pepper
4 medium carrots, cut into 2″ pieces
1 Medium onion, sliced
rounded 1⁄4 tsp ground cinnamon
1/4 tsp. ground allspice
2 bay leaves
2 tbsp. tomato paste
1 tbsp. flour
1/2 c. dry red wine
1 14-oz can diced tomatoes
2 1/2 lb. russet potatoes (about 3 medium), peeled and sliced 1/3″ thick
2 tbsp. unsalted butter, melted
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Heat oven to 325°F. Heat 1 tablespoon oil in a 12-inch oven-safe skillet over
    medium-high heat. Season the beef
    with 1⁄2 teaspoon each salt and pepper.
    Working in two batches, brown the
    beef on all sides, 5 to 6 minutes;
    transfer to a bowl.Reduce heat to low, add the
    remaining tablespoon oil along with the
    carrots and onions and cook, stirring
    occasionally, for 5 minutes. Return
    the beef to the pan (along with any
    juices) and add the cinnamon, allspice
    and bay leaves; cook, stirring, for 1
    minute. Add the tomato paste and
    cook, stirring, for 1 minute. Sprinkle the flour over the top and
    cook, stirring, for 1 minute. Add the
    wine and bring to a simmer, scraping
    up any brown bits, then add the
    tomatoes (including their liquid). Return to a simmer, then remove
    from heat. Arrange the potatoes in a
    spiral on top of the beef and vegetable
    mixture, slightly overlapping them.
    Brush with half the butter and sprinkle
    with 1⁄4 teaspoon each salt and pepper. Cover
    the skillet, transfer to the oven and bake
    until the beef and potatoes are tender,
    1 1/2 to 1 3/4 hours. Remove from oven.Heat broiler. Brush the potatoes
    with the remaining butter and broil
    until golden brown, 5 to 7 minutes.
    Sprinkle with parsley, if desired.

How to cook minced beef hotpot?

This recipe for minced beef hotpot gives you some classic British comfort food. Just like a cottage pie but with a scalloped potato topping. Prepare, clean and chop all your ingredients beforehand. Fry the minced beef in a frying pan, stirring until all browned, about 10 minutes ( I use a wok to do this).

What is your one-pot hot-pot recipe?

Superbly simple and very tasty – a one-pot hot-pot recipe that can be left to cook during the day and enjoyed as a family supper. 1. Add your preferred oil to a frying pan and put on a low-medium heat, add the cubed beef and chopped onion. At this point I prep the carrots and celery whilst the meat is browning 2.

How do you cook James Martin’s warming beef hotpot?

James Martin’s warming beef hotpot is a wintry dream come true. The beef is meltingly tender in its red wine sauce and it’s all topped with crisp potatoes. There will be no leftovers. Share 1kg/2lb 2oz braising steak, trimmed, cut into 5cm/2in chunks Preheat the oven to 170C/325F/Gas 3. Season the beef with salt and freshly ground black pepper.

How to cook beef stew meat in slow cooker?

Heat the oil in a frying pan, add the beef a few pieces at a time until all the meat is in the pan, then fry over a high heat, stirring, until browned. Remove the beef from the pan with a slotted spoon and transfer to the slow cooker pot. Add the onion to the pan and fry, stirring, for 5 mins or until softened and just beginning to turn golden.

You may also like

Leave a Comment