Beef and vegetable hotpot

A traditional British beef and vegetable hotpot is the kind of wholesome, slow‑cooked comfort food that brings instant warmth to the table, packed with tender braising beef, seasonal root vegetables, and a rich, savoury gravy beneath its signature golden, crisp potato topping. Designed for maximum flavour with minimal fuss, this easy one‑pot recipe transforms inexpensive cuts of beef into melt‑in‑the‑mouth tenderness while carrots, parsnips, and onions add natural sweetness and depth.

Whether you’re after a healthy beef hotpot, a budget‑friendly family favourite, or a traditional Lancashire‑style version, this hearty dish delivers comfort, nourishment, and big, satisfying flavour every time.

Serving Suggestions for Beef & Vegetable Hotpot

  • Buttered Peas Simple, sweet, and quick. A classic side that brightens the plate without overpowering the hotpot.
  • Steamed Green Beans Light, fresh, and a great contrast to the rich gravy and tender beef.
  • Crusty Bread or a Warm Baguette Perfect for mopping up the gravy — ideal for an easy midweek dinner.
  • Yorkshire Puddings Not traditional with hotpot, but absolutely delicious — especially if you want to stretch the meal.

Beef and vegetable hotpot

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Cook Time 6 hours
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 tbsp tomato puree
  • 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, season and stir.
  • Cover with the potato slices, arranging them so they overlap.  Sprinkle with some rosemary and salt.
  • Cover and cook on a high for 6 hours.