Beef and Vegetable Hot Pot

Beef and Vegetable Hot Pot. This tasty food cooks slow in a crockpot all day. It makes chewy meat soft and veggies yummy. Full of carrots, potatoes, and juicy tomatoes, it’s great for busy families. Toss in peas at the end for fun color and snap. Kids and grown-ups love it with bread!

A cozy slow-cooker meal with tender beef chunks, sweet carrots, earthy potatoes, crisp celery, and tangy tomatoes. Perfect for lazy days—juicy, hearty, and ready when you are. Feeds a family of six in just 15 minutes prep!

Serving: 6
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Ingredients

• 2 tbsp oil

• 1 kg beef for stew, chopped into bite-size bits

• 2 tbsp all-purpose flour

• 1 large onion, cut into skinny slices

• 3 little carrots, sliced into circles

• 4 celery stalks, chopped up

• 4 small red potatoes (leave the skins), diced small

• 1 tbsp jarred minced garlic

• 1 cup beef stock

• 440g can diced tomatoes (keep the juice)

• 2 tbsp Worcestershire sauce

• 4 tbsp fruit chutney

• 2 tsp dried oregano

• 1 tbsp chopped fresh parsley

• 3 bay leaves

• Salt and pepper to taste

• 1 cup frozen peas and corn

Beef and Vegetable Hot Pot: Directions

1. Coat the beef bits with flour so they’re all dusted.

2. Warm oil in a pan and fry the beef till it’s brown on the outside. Use your crockpot if it can sear, or do it on the stove and scoop into the pot.

3. Add everything else, but skip the peas and corn.

4. Cook it on the low setting in the slow cooker for about 8 hours until it is hot and gently bubbling.

5. Stir in peas and corn for the last hour of cooking.

6. Fish out the bay leaves before you eat.

7. Ladle into bowls, sprinkle fresh chopped parsley on top, and enjoy with crusty bread rolls.

Helpful Tips

• Crockpots cook at different speeds, so poke the potatoes and carrots to check if they’re soft.

• It’s awesome for leaving on while you’re out all day.

• Want extra saucy? Double the beef stock.