BEST HOT POT VEGETABLES RECIPES

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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

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

POT ROAST WITH VEGETABLES RECIPE | ALLRECIPES



Pot Roast with Vegetables Recipe | Allrecipes image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories     Main Dishes    Beef    Pot Roast Recipes

Total Time 6 hours 5 minutes

Prep Time 20 minutes

Cook Time 5 hours 35 minutes

Yield 6 servings

Number Of Ingredients 18

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2?½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1?½ tablespoons cornstarch
1?½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  • Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  • Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  • Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  • Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, CarbohydrateContent 30.3 g, CholesterolContent 120.3 mg, FatContent 32.8 g, FiberContent 5 g, ProteinContent 35.9 g, SaturatedFatContent 12.4 g, SodiumContent 450.7 mg, SugarContent 10.4 g

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