Hotpot Slow Cooker
Created by dienia b on July 27, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 8h
- Recipe #20359
Ingredients
- 2 1/2 pounds stewing beef (1″ pieces of cubed trimmed of fat)
- 1 3/4 to 2 pounds potatoes (5 white potatoes, peeled and thinly sliced, big ones)
- 2 yellow onions,(peeled and sliced)
- 3/4 pound carrots (4 medium, peeled and diced)
- 5 ounce parsnip (1 parsnip, diced)
- 3 celery stalks, sliced
- 1 1/2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme,
- 1 teaspoon dried tarragon
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 3 tablespoons all-purpose flour
- 2 tablespoons oil
How to Make
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Step 1: Pat the beef dry with paper towels.
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Step 2: This gives you a nice browning to the meat.
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Step 3: Fry in batches at medium heat in a frying pan heated with oil. Once the meat has browned, remove and set aside.
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Step 4: Spray the crockpot with Pam cooking spray.
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Step 5: Layer the slow cooker with potato on the bottom, then beef, then vegetables. Repeat. Ensure that the top layer is potato and you overlap the potatoes.
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Step 6: Pour the beef stock with flour herbs and Worcestershire sauce over the contents.
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Step 7: Turn Slow Cooker to heat setting ‘low’ and leave for 8 hours. check that it does hnot run out of juice.
Nutritional Facts
- Serving Size: 1 (525.1 g)
- Calories 726
- Total Fat - 49.4 g
- Saturated Fat - 23 g
- Cholesterol - 395 mg
- Sodium - 644.9 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 6.2 g
- Sugars - 7.1 g
- Protein - 33.8 g
- Calcium - 980.9 mg
- Iron - 12.5 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.3 mg