Bored of Lunch’s Slow Cooker Beef and Bacon Hotpot
With tender chunks of beef and smoky bacon cooked in rich beef stock and topped with thinly sliced potatoes this slow cooker hotpot is comfort food at its best.
Introduction
Hotpots in any form are the perfect winter warmer, and this really is a hug in a pot. I suggest using beef stock with a splash of red wine here, if you have some to hand – or forgo the wine and just use beef stock.
Ingredients
| 1kg | braising steak, diced |
| 8 | smoked streaky bacon rashers, roughly chopped |
| 3 | sprigs of fresh rosemary or thyme, plus extra leaves to garnish |
| 2 | onions, chopped |
| 500ml | beef stock |
| 500g | potatoes, thinly sliced (leave the skin on) |
Essential kit
You will need a slow cooker.
Method
Brown the beef in a hot frying pan in 1 tablespoon of oil for 2 minutes, then add the bacon and cook everything for another few minutes.
2 Once the beef is seared and the bacon golden, add the beef and bacon and all the other ingredients, apart from the potatoes, to the slow cooker and season well with salt and pepper. Cook on high for 3–4 hours or low for 6–7 hours.
For the last hour and a half of cooking, add 2 heaped tablespoons of cornflour blended with 2 tablespoons of water to the slow cooker and mix in. Then layer the thinly sliced potatoes on top, season with black pepper and allow them to cook in the slow cooker.
Once the last hour and a half is up, brush the top of the potatoes with 1 tablespoon of oil and place the ovenproof slow cooker pot under a hot grill for 10–15 minutes, or until the potatoes start to go golden. Serve immediately, garnished with extra rosemary or thyme leaves.
458 calories per serving.
Protein: 45g Carbs: 27g Fat: 19g
Tip: Slice the potatoes as thinly as you can!
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
