Colonial Hot Pot
Warm your soul with Colonial Hot Pot, a hearty and rustic one-pot dish that harkens back to simpler times. This comforting recipe features tender chunks of beef (or lamb, if preferred) simmered to perfection alongside hearty root vegetables like carrots, parsnips, and potatoes. A medley of cabbage, onions, and garlic enhances the broth, which is richly thickened with a buttery roux and seasoned with thyme and a hint of bay leaf for an irresistible depth of flavor. Ready in just over two hours, this traditional dish is ideal for cozy family dinners or chilly evenings, served with crusty bread to soak up every last drop of the savory broth. Discover this perfect balance of history, flavor, and nourishment in every spoonful of this colonial-inspired favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds beef stew meat (or lamb, if preferred)
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped into chunks
- 2 medium parsnips, peeled and chopped into chunks
- 3 medium potatoes, peeled and quartered
- 0.5 head cabbage, roughly chopped
- 3 cloves garlic cloves, minced
- 4 cups beef stock (or chicken stock)
- 2 cups water
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 2 tablespoons butter or lard
- 2 tablespoons flour
Instructions
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the butter or lard.
Season the beef stew meat with salt and pepper, then sear in the pot until browned on all sides. Work in batches if necessary, then remove the meat and set aside.
Add the diced onion to the pot and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly add the beef stock and water to the pot, stirring to incorporate the roux into the liquid and prevent lumps.
Return the browned meat to the pot, along with the carrots, parsnips, potatoes, and bay leaf. Sprinkle in the dried thyme and stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 90 minutes, stirring occasionally.
Add the chopped cabbage to the pot, cover, and continue simmering for an additional 30 minutes, or until the meat and vegetables are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove and discard the bay leaf before serving. Ladle the hot pot into bowls and serve with crusty bread or biscuits for a comforting meal.
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 39.9 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 6612 mg | 141% | |
*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.
