Easy beef hotpot
Easy
6 servings
20 serves of veg
15m preparation
120m cooking
Ingredients
- 1kg chuck or blade steak, fully-trimmed and cubed
- 2 tablespoons flour
- 2 teaspoons paprika
- 425g can crushed tomatoes
- 2 medium onions, sliced
- 1 clove garlic, crushed
- 2 celery sticks, sliced
- 2 large carrots, thickly sliced
- 1 turnip, cut into large chunks
- 3 medium potatoes, cut into large chunks
- 1 cup red wine or stock
Method
- Preheat oven to 180°C.
- Toss meat, flour and paprika in a plastic bag, tip into a heavy casserole dish.
- Add all remaining ingredients and stir to combine.
- Press a piece of baking paper over the ingredients and cover closely with a lid.
- Place in oven and cook for 2 hours without lifting the lid.
- Check for seasoning and tenderness, returning to oven if more cooking time is required.
Process
Easy beef hotpot
Step 1
Toss meat, flour and paprika in a plastic bag, tip into a heavy casserole dish.
Step 2
Add all remaining vegetables and stir to combine.
Step 3
Pour stock over dish.
Step 4
Press a piece of baking paper over the ingredients and cover closely with a lid.
Step 5
Cook for 2 hours without lifting the lid. Season as required.
Storage Suggestions
Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.
Equipment List
- Chopping board
- Large knife
- Can opener
- Plastic bag
- Baking paper
- Ovenproof dish with lid
Acknowledgements
Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.
Nutrition Information
| 498g | Quantity per serving | Quantity per 100g |
|---|---|---|
| Energy | 1512kJ | 304kJ |
| Protein | 41g | 8.2g |
| Fat, total | 7.6g | 1.5g |
| — Saturated | 2.7g | 0.5g |
| Carbohydrate | 20.6g | 4.1g |
| — Sugars | 8.6g | 1.7g |
| Fibre | 6.1g | 1.2/td> |
| Sodium | 205g | 41g |
