Ideal for one of those cold and a busy days, once placed in the slow cooker you can get on with your day and enjoy the amazing smells flowing through your home.

Beef and vegetable hotpot

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Cook Time 6 hours hrs

Course Dinner

Cuisine British

Servings 4 people

Ingredients

  

• 1 tbsp vegetable oil
• 750 g stewing steak
• 1 onion, peeled and chopped
• 2 tbsp plain flour
• 700 ml beef stock
• 2 tbsp Worcestershire sauce
• 1 tsp mustard
• 1 tbsp dried rosemary
• 250 g fresh or frozen casserole mix (carrots, celery turnip, parsnip, swede)
• 2 large potatoes, peeled and thinly sliced
• salt and pepper

Instructions

 

• Heat the oil in a frying pan, add the beef then fry over a medium heat until brown.  Scoop out with a slotted spoon and transfer to the slow cooker.
• Add the onion to the pan and fry, stirring for 5 mins or until softened.  Stir in the flour, then gradually add the stock.  Once all combined, add the Worcestershire sauce, tomato puree, mustard and rosemary.  Season and bring to a boil, turn down and simmer
• While the sauce is simmering, add the vegetables to the slow cooker.  Pour the onions and sauce into the slow cooker and stir.
• Cover with the potato slices, arranging them so they overlap.  Sprinkle with some rosemary and season with salt and pepper.
• Cover and cook on a high for 6 hours.