Delicious, hearty and one-pan easy, this Warm Spiced Beef Hot Pot pairs warm spiced beef, tomatoes and carrots with a crispy sliced potato topping.
If you are waking up to a return to Winter this morning, this dish is just what you need! This hearty beef hot pot uses a somewhat unusual blend of warm spices, but it creates such a lovely stew and something just a little bit different from the usual. Carrots and canned tomatoes also add great flavour to this dish. And of course, it’s all topped off with crispy, golden sliced potatoes for a one-pan, all-in-one dinner!
While this dish does need an hour and a half or so in the oven, it doesn’t take too long to put it together, so once it’s in the oven, you are freed up until it’s done. When it comes out of the oven, as it’s an all-in-one dish, there’s nothing else you need to make for a complete meal.
Cook’s Notes for Warm Spiced Beef Hot Pot
You can start this dish with stewing beef cubes, or any larger piece of beef steak, trimmed and cubed.
Don’t have or want to use wine? Replace with 1/2 cup beef or chicken stock with a splash of red wine vinegar.
I didn’t peel my potatoes, but just scrubbed them well before slicing. You can certainly peel if you like.
I used diced tomatoes here, but crushed or even hand-crushed whole canned tomatoes would work just fine.
Warm Spiced Beef Hot Pot
- 2 Tbsp olive oil
- 2 lbs beef cubes
- Salt and pepper
- 4 medium carrots peeled, quartered and cut in to 2-inch pieces
- 1 medium onion sliced
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1 Tbsp tomato paste
- 2 Tbsp flour
- 1/2 cup dry red wine
- 1 14-oz can diced or crushed tomatoes
- 2 bay leaves
- 2 lbs russet potatoes about 3 potatoes, scrubbed and sliced 1/4-1/2 inch thick
- 2 Tbsp butter melted
- Chopped fresh parsley for garnish
- Preheat oven to 325 F.
- Season beef cubes with salt and pepper. In a large oven-safe skillet, add 1 Tbsp. olive oil and brown meat in batches over medium-high heat. Do not crowd the pan, or the meat will steam in it's juices instead of searing. Two batches works well here. Remove the first batch to a plate while you cook the second, then remove the second batch to the same plate.
- Reduce heat to medium-low in the same skillet. Add an additional 1 Tbsp oil to the pan. Add the carrots and onions and cook, stirring regularly for about 5 minutes. Return the beef to the pan, along with any juices. Stir to combine. Sprinkle the cinnamon and allspice over-top and stir in. Cook, stirring, for 1 minutes. Add the tomato paste. Stir in and cook for an additional minute. Sprinkle the flour over-top and stir in. Cook for 1 minutes, then add the wine. Increase the heat under the pan to medium and bring the sauce to a simmer a couple of minutes, stirring to scrape up any brown bits from the bottom of the pan. Add the canned tomatoes and their liquid and the bay leaves to the pan. Return mixture to a simmer, then remove from heat.
- Arrange the sliced potatoes in a spiral on top of the beef, starting around the outside edge and over-lapping slightly. Brush well with about half of the melted butter and sprinkle with a generous sprinkling of salt and pepper. Cover the skillet with a lid or aluminum foil and bake in the preheated oven until potatoes are tender, 1 1/2 - 1 3/4 hours.
- Remove from oven and switch oven to broil, with rack about 6 inches from heat source. Brush the potatoes with the remaining melted butter and set in oven under the broiler until golden brown, about 5 minutes.
- Allow to stand 5 minutes before serving. Garnish with chopped parsley, if desired.