Dairy-Free Beef Hot Pot
Warm, comforting, and brimming with rich flavor, this Dairy-Free Beef Hot Pot is the ultimate cold-weather meal for those seeking a hearty, allergen-friendly dinner option. This recipe features tender beef chuck simmered to perfection in a fragrant blend of beef broth, bay leaf, thyme, and rosemary, accompanied by an array of fresh vegetables like carrots, celery, potatoes, and green peas for added nutritional goodness. With no dairy in sight, this one-pot wonder is perfect for anyone with dietary restrictions, offering a robust and satisfying meal without compromise. Ready in under two hours, including prep time, this hot pot is ideal for cozy family dinners and makes for a fantastic leftovers dish. Serve steaming hot, garnished with fresh herbs, for a comforting meal that's as nourishing as it is delicious. Perfect keywords: "dairy-free beef hot pot," "hearty beef stew," "allergen-friendly dinner," "one-pot beef recipe," "comfort food."
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Recipe Information
Ingredients
- 1 pound beef chuck
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 3 medium carrots
- 2 celery stalks
- 4 medium potatoes
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen green peas
Instructions
Cut the beef chuck into 1-inch cubes and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef cubes in batches, browning on all sides. Remove the beef and set aside.
Peel and dice the onion, then mince the garlic cloves. Add the remaining tablespoon of olive oil to the pot. Add the onion and garlic, sautéing until the onion becomes soft and translucent.
Peel and slice the carrots, and chop the celery stalks. Add them to the pot and cook for about 5 minutes, stirring occasionally.
Peel the potatoes and cut them into bite-sized pieces. Add the browned beef back to the pot along with the potatoes.
Pour in the beef broth and add the bay leaf, thyme, and rosemary. Stir well and bring the pot to a boil.
Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 90 minutes or until the beef is tender.
Add the frozen green peas to the pot and let it cook for another 10 minutes.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Serve hot, garnished with additional thyme or fresh herbs if desired.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 7562 mg | 329% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 31.7 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 386 mg | 30% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5960 mg | 127% | |
*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.
