Beef & tomato hot pot recipe

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This favourite classic beef and tomato hot pot is a real favourite of mine. It is real hearty comfort food at its very best and so simple to make!  It’s perfect for a winter weekend at home by the log fire and can easily be made in a casserole dish in the oven or simply cooked on the hob!  However you choose to cook it, you will not be disappointed.

  • Yield: 8 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 3 Hours
  • Total Time: 3 Hours 20 Minutes

Ingredients

  • 1 tbsp olive oil for pre-browning the meat
  • 2 lb of cubed stew beef
  • 15 oz (2 x 445 ml) cans chopped tomatoes
  • 6 tbsp (90 ml) of tomato paste
  • 2 cups (480 ml) beef stock
  • 1 optional medium onion chopped, or alternatively, 8 large flat brown mushrooms peeled and finely chopped
  • 3 large carrots sliced
  • 3 celery stalks chopped
  • 1 cup (240 ml) of frozen or fresh peas
  • 1 lb (500 g) small new potatoes
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 2 tsp fresh rosemary
  • 1 bay leaf
How to Make It
  1. Add the olive oil to a large frying pan and on a high heat, season the beef cubes with a pinch of salt then sear the cubes until browned on all sides.  This is best done in batches.
  2. Now add the beef cubes and the rest of the ingredients into a casserole dish if oven cooking, or in a large saucepan, if hob cooking. Now pour over beef stock. Cook on a low heat and simmer on the hob for 2 hours or in the oven at 140C (275F) for 2-3 hours with the lid on a casserole dish. Stirring occasionally.
  3. Once cooking is complete, let the hot pot stand for about 15 minutes then serve hot and enjoy!
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