BEEF FOR HOT POT RECIPES

Name: Easy beef hotpot
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 2 onions; 300g carrots; 1kg potatoes; 450g lean minced beef; 2 beef stock cubes; 400g can baked beans; splash of Worcestershire sauce; handful of roughly chopped parsley (optional)

EASY BEEF HOTPOT RECIPE | BBC GOOD FOOD

Easy beef hotpot recipe | BBC Good Food image

Stretch a pack of mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty bread on a cold winter's night

Provided by Good Food team

Categories Dinner, Main course

Total Time 45 minutes

Yield 6

Number Of Ingredients 8

Ingredients

2 onions
300g carrots
1kg potatoes
450g lean minced beef
2 beef stock cubes
400g can baked beans
splash of Worcestershire sauce
handful of roughly chopped parsley (optional)

Steps:

Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

Nutrition Facts : Calories 417 calories, FatContent 10 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 8 grams fiber, ProteinContent 29 grams protein, SodiumContent 2.9 milligram of sodium

CHINESE HOT POT OF BEEF AND VEGETABLES RECIPE | MYRECIPES

Chinese Hot Pot of Beef and Vegetables Recipe | MyRecipes image

This comforting stew teams beef with spinach, an efficient pairing because the iron in the beef enhances your body's ability to absorb the iron in the spinach. Serve it over plain Chinese noodles or all by itself with some crusty French bread--it's delicious either way. If you don't want to use the sherry, replace it with 3 tablespoons of additional beef broth or water.

Provided by MyRecipes

Yield 6 servings (serving size: 1 1/3 cups)

Number Of Ingredients 18

Ingredients

4 teaspoons vegetable oil, divided
1?½ pounds beef stew meat, cut into 1-inch pieces
½ cup chopped green onions
2 tablespoons minced peeled fresh ginger
1 teaspoon aniseed, crushed
4 garlic cloves, minced
1 (14 1/4-ounce) can low-salt beef broth
2?¾ cups water
¼ cup low-sodium soy sauce
1 tablespoon brown sugar
3 tablespoons dry sherry
2 to 3 teaspoons chile paste with garlic
2 (3-inch) cinnamon sticks
2 cups (1-inch) cubed peeled turnips (about 3/4 pound)
1?½ cups baby carrots
1 tablespoon water
2 teaspoons cornstarch
8 cups fresh spinach (about 1/2 pound)

Steps:

Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides. Remove from pan. Repeat the procedure with remaining oil and beef. Add onions, ginger, aniseed, and garlic to pan; sauté 30 seconds. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add 2 3/4 cups water and next 5 ingredients (2 3/4 cups water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
Add the turnips and carrots; simmer for 45 minutes or until tender. Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.

Nutrition Facts : Calories 359 calories, CarbohydrateContent 35.8 g, CholesterolContent 71 mg, FatContent 11.9 g, FiberContent 4.5 g, ProteinContent 26.4 g, SaturatedFatContent 3.4 g, SodiumContent 536 mg

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