BEEF HOTPOT

A delicious blend of minced beef, root veggies, and aromatic herbs in a savoury broth. Don't forget the crispy beetroot chips for extra crunch. Easy to prepare, perfect for family meals or cosy nights in. Enjoy this heart-warming dish and homemade beetroot crisps or crusty buttered bread!

PREP 20m

COOK 1h 15m

TOTAL 1h 35m

SERVES 4

This recipe requires an overnight soak of 250g soup mix in 1 litre cold water. Soup/Broth Mix- Barley, Lentils & Peas (it’s usually the packet that’s been sat in your cupboard for years and you’ve had every intention of using it)

Ingredients-

  • 250g dried Soup/Broth Mix- soaked

  • 1 onion, diced

  • 6 garlic cloves, diced

  • 2 medium potatoes, cubed

  • 2 large carrots, cubed

  • 2 large parsnips, cubed

  • 2 sprigs thyme

  • 2 sprigs rosemary

  • 1200ml Beef Stock

  • 500g minced beef

  • 1 tbsp plain flour

  • 200ml red wine (optional)

  • 1 tsp salt

  • 1 tsp cracked black pepper (optional)

  • 1 tbsp oil

Instructions-

  1. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat.

  2. Brown the diced onion and garlic in the hot oil.

  3. Add the cubed potatoes, carrots, and parsnips. Sauté them for a few minutes until they begin to soften. Set this mixture aside.

  4. In the same pot, brown the minced beef until it's nicely seared. Then, add the sautéed vegetable mixture back into the pot.

  5. Add the thyme and rosemary sprigs, and season with salt and cracked black pepper (skip this if you're serving children).

  6. If you'd like to use red wine, add it now to deglaze the pan and simmer for a minute or two.

  7. Stir in the dried Soup/Broth Mix and mix everything well.

  8. Pour in 1.2 litres (1200ml) of beef stock (you can use water and beef stock cubes for this).

  9. Bring the mixture to a boil, and boil for 15 minutes.

  10. Reduce the heat to low and let the soup simmer for about 1 hour, or until the soup and broth mix have softened but still have a slight firmness to the bite.

  11. The vegetables should be tender, and the minced beef should be melt-in-the-mouth.

  12. Serve your hearty soup with some crusty buttered bread or beetroot crisps.

For Beetroot Crisps:

  1. Preheat your oven to 180°C (350°F).

  2. Thinly slice the beetroot and brush with olive oil. Season with salt and pepper.

  3. Roast the beetroot slices on a baking tray lined with parchment paper for about 10-15 minutes. Check them every 5 minutes until they are done. They should be crispy and lightly browned.

  4. Serve the beetroot crisps alongside your soup. Enjoy your meal!