Beef And Port Hot Pot Recipes

BEEF HOT POT

Beef Hot Pot image

Make and share this Beef Hot Pot recipe from Food.com.

Provided by Kellogs

Categories Stew

Time 1h45m

Yield 4 , 2-4 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 potatoes, sliced
1 onion, sliced
1 lb beef stew meat (cut chunks into halves)
300 ml beef stock
2 tablespoons butter, melted and divided
1/2 teaspoon parsley (to garnish)
2 large carrots, sliced

Steps:

Preheat oven to 375°F.
Heat a little oil in frying pan and brown (only) stew meat along with onions and carrots (to soften slightly); remove from pan.
Layer sliced potatoes, onion, carrot and meat in a 3 pint casserole, finishing with a layer of potatoes.
Pour over the stock.
Brush the potatoes with 1 tbsp melted butter. Cover and bake for 1 hour.
Remove the hot pot from the oven. Uncover and brush the potatoes again with melted butter or dripping.
Return to the oven for a further 30 minutes, uncovered, to brown the potatoes.
Serve garnished with parsley.

Nutrition Facts : Calories 1275.8, Fat 70.8, SaturatedFat 30.8, Cholesterol 266.6, Sodium 773.6, Carbohydrate 87, Fiber 12.2, Sugar 9, Protein 71.9

BEEF AND PORT HOT POT

Beef and Port Hot Pot image

Make and share this Beef and Port Hot Pot recipe from Food.com.

Provided by Latchy

Categories One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
1 1/2 kg beef roast
6 -8 sprigs of assorted fresh herbs, of your choice
250 ml port wine
500 ml beef stock
2 tablespoons Worcestershire sauce
4 potatoes, halved
2 parsnips, halved lengthwise
2 carrots, halved lengthwise

Steps:

Heat oil in a saucepan over high heat and add beef and cook turning several times for about 5 minutes until beef is brown.
Tie the stems of the herbs together and add to pan.
Stir in port, stock and Worcestershire sauce and bring to a simmer over a medium heat.
Simmer stirring occasionally for 1 1/4 hours/ Add the potatoes, parsnips and carrots cooking for about 20 minutes longer or until beef and vegetables are tender.
To serve, slice the beef and accompany with vegetables and pan juices as a sauce.

Nutrition Facts : Calories 772.9, Fat 18.1, SaturatedFat 6.7, Cholesterol 247.5, Sodium 868.3, Carbohydrate 50.4, Fiber 5.5, Sugar 8.8, Protein 87.3

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