A classic winter dish, this slow cooker beef and vegetable hotpot will feed any hungry mouth and is a sure fire way to warm you up.
A truly filling and warming dish, the slow cooker beef and vegetable hotpot will help keep you warm and full no matter what time of year. This is also such a quick and easy dish to prepare. This is one of my favourite slow cooker recipes because it means there is a hearty meal ready to eat when I come in from work. It takes little preparation either that morning or the night before.
It is a simple 3 step process, prep the beef, put it all in the slow cooker and then leave it to cook. I think the most time consuming part is the beef browning.
Getting the dish prepared is really easy. Even the clean up part is easy if you use a slow cooker liner. These make cooking in a slow cooker mess free, as the bag can be lifted out at the end (pouring on any spare gravy left in the bottom first!) and then be thrown away.
Slow cooker beef and vegetable hotpot recipe tips
So aside from getting the slow cooker liner in your slow cooker, what other tips can I give you? Well if you want the beef to taste really tender and succulent, try this one for size.
Before browning off the beef, prep the frying pan by spraying it with a quality low calorie cooking spray and leaving it for a minute or two to heat up on a medium low heat. Then once the pan is at temperature, drop the beef in but do not move it about. Just make sure it is not piled up, and that it sits in the pan evenly. Then let it brown.
Don’t be tempted to stir the beef around. Just let it sit there and brown. Then about 2 – 3 minutes in, turn each piece over so it gets the other side. Then when the majority is browned after about 5 – 7 minutes, it is ready to go in to the slow cooker.
By not touching the beef and leaving it to cook the moisture remains in the beef and tastes so much more tender in the long run.
For less fuss in the morning
The beef can be prepared the night before if you want, and then put in the fridge over night. Then put everything in the slow cooker in the morning before work and switch on and leave it for the day.
Other slow cooker beef and vegetable hotpot ingredients
All we need now is a stock pot and a bag of pre prepared vegetables. You can of course use any veg you wish and it doesn’t need to be pre prepared. Fresh veg chopped up works just as well. For convenience though, I use the pre packaged vegetables like these:
Then all I need to do is put the beef and the vegetables in the slow cooker, along with my stock. For my stock, I like to use a half pint of boiling water with a Knorr Beef Stock pot dissolved into it. This makes for a tasty stock and is really convenient to cook with.
That is it. Once they are all in the slow cooker, switch it on and leave it be. It will take up to 8 hours on a high heat but you can leave it for longer on a low. I always recommend a stir of the sauce about one hour before you are due to serve it up and add a spoonful of gravy granules just for added thickness.
This dish is best served with a nice crusty piece of bread or even a soft white roll. Try making some of your own using my fluffy soft white bread recipe. This with some butter is a tasty treat for a filling meal.
Slow Cooker Beef and Vegetable Hotpot
- Slow Cooker
- 400 g Diced beef
- 0.5 pint beef stock I use a Knorr beef stock cube
- 700 g mixed vegetables
- Fry the beef until browned off for about 5 minutes
- Pour half a pint of boiling water over a Knorr stock pot and stir
- Line the slow cooker with a liner (for easy cleaning – but you don't have to line it)
- Put the browned beef into the slow cooker
- Add the vegetables then pour over the stock
- Cover and switch on the slow cooker on high for 8 hours or so. Doesn't really matter if you leave it longer if you are at work.