Warm Spiced Beef Hot Pot
Delicious, hearty and one pan, this beef stew uses warm spices for a lovely flavour. The added carrots and tomatoes, along with the crispy, golden potato topping, makes this an all-in-one meal!
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Servings: 6 people
- 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.
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