Beefhotpot Recipes

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BEEF HOTPOT



Beef hotpot image

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 James Martin

Categories     Main course

Yield Serves 6-8

Number Of Ingredients 11

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.

BEEF HOT POT



Beef Hot Pot image

Make and share this Beef Hot Pot recipe from Food.com.

Provided by Kellogs

Categories     Stew

Time 1h45m

Yield 4 , 2-4 serving(s)

Number Of Ingredients 7

4 -6 potatoes, sliced
1 onion, sliced
1 lb beef stew meat (cut chunks into halves)
300 ml beef stock
2 tablespoons butter, melted and divided
1/2 teaspoon parsley (to garnish)
2 large carrots, sliced

Steps:

  • Preheat oven to 375°F.
  • Heat a little oil in frying pan and brown (only) stew meat along with onions and carrots (to soften slightly); remove from pan.
  • Layer sliced potatoes, onion, carrot and meat in a 3 pint casserole, finishing with a layer of potatoes.
  • Pour over the stock.
  • Brush the potatoes with 1 tbsp melted butter. Cover and bake for 1 hour.
  • Remove the hot pot from the oven. Uncover and brush the potatoes again with melted butter or dripping.
  • Return to the oven for a further 30 minutes, uncovered, to brown the potatoes.
  • Serve garnished with parsley.

Nutrition Facts : Calories 1275.8, Fat 70.8, SaturatedFat 30.8, Cholesterol 266.6, Sodium 773.6, Carbohydrate 87, Fiber 12.2, Sugar 9, Protein 71.9

CORONATION STREET BETTY'S HOTPOT



Coronation Street Betty's Hotpot image

Passionate Coronation Street fans (like me) will know all about this lamb and spud preparation that has been lauded on television's longest running soap forever. This is the "official" recipe, by the way, presented here with the kind permission of Coronation Street and Granada Television. If you can't easily obtain neck of lamb, use shoulder or any boneless stewing lamb. (Betty recommends serving with pickled red cabbage or pickled beets and a pint of cold beer.)

Provided by Olha7397

Categories     Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter
1 1/2 lbs lamb necks, cubed
1 large onions or 2 medium onions, roughly chopped
1 tablespoon all-purpose flour
1/2-3/4 pint light stock or 1/2-3/4 pint hot water
1 tablespoon Worcestershire sauce
salt
fresh ground pepper
1 bay leaf
1 1/2 lbs potatoes, peeled, thinly sliced

Steps:

  • Preheat oven to 325°F Melt half of the butter over high heat in a heavy bottomed frying pan until the fat smokes.
  • Sear the meat and continue frying until nicely browned.
  • Remove the pieces from the pan to a deep casserole or divide among 4 individual high-sided ovenproof dishes.
  • Turn down the heat to medium.
  • Fry the onions in the pan juices, adding a little more butter if necessary.
  • When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
  • As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
  • Gradually add the rest of the liquid.
  • Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
  • Pour the onions and liquid over the meat and mix well. Tuck in the bay leaf (tear into 4 pieces if making individual hotpots).
  • Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
  • Dot the top layer of potato with the remainder of the butter.
  • Cover the dish and place on the top shelf of the oven for 2 hours.
  • Uncover and cook for a further 30 minutes.
  • If the potatoes are not brown by this point, turn up the oven and cook for a further 15 minutes or finish off under the grill, brushing the potato slices with more butter if they look too dry.
  • Serves 4.
  • Great Potatoes Kathleen Sloan-McIntosh.

LANCASHIRE HOT POT



Lancashire Hot Pot image

Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.

Provided by HEATHER.WRAY

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h20m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
12 ounces chopped onion
1 ½ pounds cubed leg of lamb meat
2 ½ pounds potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
1 ounce butter
2 cups chicken or lamb stock

Steps:

  • Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
  • Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g

EASY BEEF HOTPOT



Easy beef hotpot image

Stretch a pack of mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty bread on a cold winter's night

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 8

2 onions
300g carrots
1kg potatoes
450g lean minced beef
2 beef stock cubes
400g can baked beans
splash of Worcestershire sauce
handful of roughly chopped parsley (optional)

Steps:

  • Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
  • Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
  • Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
  • Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

Nutrition Facts : Calories 417 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium

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