Beef Hot Pot
Created by ImPat on August 29, 2018
- Servings: 4
- Prep Time: 30m
- Cook Time: 2h
- Recipe #30219
Ingredients
- 1 kilogram chuck steak (or blade, cut into chunks)
- 2 tablespoons all-purpose flour
- 2 teaspoons paprika
- 1 can (425 grams) diced tomatoes (no-added-salt)
- 2 yellow onions (medium onions, sliced)
- 1 garlic clove, crushed
- 2 celery ribs (sliced, I noted I omit this as DH has an intolerance to celery)
- 2 carrots, (large carrots, thickly sliced)
- 1 turnip (cut into chunks)
- 520 grams potatoes (3 medium, cut into chunks)
- 1 cup beef stock
How to Make
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Step 1: Preheat oven to 180C
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Step 2: Toss meat, flour and paprika in a plastic bag and then tip into a heavy casserole dish.
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Step 3: Add all remaining ingredient and stir to combine.
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Step 4: Press a piece of baking paper over the ingredients and cover with a tight fitting lid.
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Step 5: Cook for 2 hours without lifting the lid and then check for seasoning and tenderness, returning to oven if more cooking time is required.
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Step 6: Serving suggestions - serve with mashed potatoes and steamed green vegetables.
Nutritional Facts
- Serving Size: 1 (731.8 g)
- Calories 823.8
- Total Fat - 47.3 g
- Saturated Fat - 18.9 g
- Cholesterol - 222.5 mg
- Sodium - 683.7 mg
- Total Carbohydrate - 44.1 g
- Dietary Fiber - 8.8 g
- Sugars - 11.3 g
- Protein - 55 g
- Calcium - 144.9 mg
- Iron - 6.4 mg
- Vitamin C - 45.6 mg
- Thiamin - 0.4 mg