Beef Hotpot
Warm, hearty, and packed with flavors, this classic Beef Hotpot is the ultimate comfort food that brings nourishment and indulgence to your table. Perfect for cozy family dinners or gatherings, this dish features tender chunks of seared beef, slow-simmered with a medley of root vegetables like carrots, parsnips, and potatoes in a rich, savory beef broth enhanced by garlic, onions, and Worcestershire sauce. Fresh thyme and a bay leaf elevate the aroma, while a touch of cornstarch creates a luxuriously thick and velvety sauce. With just 20 minutes of prep and a slow simmer that deepens the flavors, this one-pot wonder is as satisfying as it is simple to make. Serve it piping hot, garnished with fresh parsley, alongside crusty bread or creamy mashed potatoes for a wholesome, soul-soothing meal your family will ask for again and again. Keywords: Beef Hotpot, slow-cooked beef stew, hearty beef dish, one-pot comfort food, family dinner recipe.
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Recipe Information
Ingredients
- 800 grams beef chuck, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 unit large onion, chopped
- 3 unit garlic cloves, minced
- 2 unit carrots, peeled and cut into chunks
- 2 unit parsnips, peeled and cut into chunks
- 4 unit potatoes, peeled and quartered
- 1 liter beef broth
- 2 tablespoons tomato paste
- 1 unit bay leaf
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat.
Season the beef pieces with salt and black pepper. Brown the beef in batches until all pieces are nicely seared. Transfer the browned beef to a plate and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
Stir in the tomato paste and cook for another minute to combine with the onions and garlic.
Return the beef to the pot, then add the carrots, parsnips, and potatoes, stirring everything together.
Pour in the beef broth, adding the bay leaf and fresh thyme. Bring to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1.5 to 2 hours, or until the beef and vegetables are tender.
Check occasionally, adding a little more water or broth if necessary to keep everything submerged.
Once the beef is tender, stir in the Worcestershire sauce and adjust seasoning with additional salt and pepper if needed.
In a small bowl, mix the cornstarch with 3 tablespoons of cold water to make a slurry. Gradually add this mixture to the hotpot, stirring constantly until the broth thickens up slightly.
Simmer for an additional 5 to 10 minutes, then remove from heat.
Discard the thyme sprigs and bay leaf, and sprinkle the freshly chopped parsley over the top before serving.
Serve the beef hotpot piping hot with crusty bread or mashed potatoes on the side.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
