Delicious, hearty and one-pan easy beef hot pot pairs beef cubes with tomatoes and carrots with a crispy sliced potato topping.

Warm Spiced Beef Hot Pot

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Why I Love This Beef Hot Pot!

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.

Ingredients and Substitutions

Beef – You can start this dish with stewing beef cubes, or any larger piece of beef steak, trimmed and cubed.

Red Wine – you can use any red wine that you enjoying drinking. Don’t have or want to use wine? Replace with 1/2 cup beef or chicken stock with a splash of red wine vinegar.

Potatoes – Russet Potatoes are recommended, for best results. I didn’t peel my potatoes, but just scrubbed them well before slicing. You can certainly peel if you like.

Canned Tomatoes – I used diced tomatoes here, but crushed or even hand-crushed whole canned tomatoes would work just fine.

Warm Spiced Beef Hot Pot - delicious, hearty and one-pan easy!

Making Ahead, Storing and Freezing

While best enjoyed freshly cooked, you can make this ahead and reheat. To reheat, cover loosely with aluminum foil and heat in a 350F oven until warmed through.

This beef hot pot should freeze well up to 3 months.

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beef hot pot in cast iron skillet

Get the Recipe: Beef Hot Pot

Delicious, hearty and one pan beef hot pot uses beef cubes, added carrots and tomatoes, along with the crispy, golden potato topping, makes this an all-in-one meal!
5 stars from 9 ratings
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Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Yield: 6 people

Ingredients

  • 2 Tablespoons 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 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 Tablespoon tomato paste
  • 2 Tablespoons flour
  • 1/2 cup dry red wine
  • 14 oz. canned diced or crushed tomatoes
  • 2 bay leaves
  • 2 lbs. russet potatoes, about 3 potatoes, scrubbed and sliced 1/4-1/2 inch thick
  • 2 Tablspoons butter, melted
  • Chopped fresh parsley, for garnish

Instructions
 

  • 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.
Cuisine: American, Canadian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 526kcal, Carbohydrates: 36g, Protein: 45g, Fat: 20g, Saturated Fat: 7g, Cholesterol: 128mg, Sodium: 146mg, Potassium: 1150mg, Fiber: 3g, Sugar: 3g, Vitamin A: 6955IU, Vitamin C: 13mg, Calcium: 46mg, Iron: 5.3mg
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