Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large potatoes, peeled and sliced
- 2 large carrots, peeled and sliced
- 1 cup frozen peas
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large oven-safe pot, heat the olive oil over medium-high heat.
3. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
4. Add the sliced onions to the pot and sauté until softened, about 5 minutes.
5. Add the minced garlic and sauté for another minute.
6. Sprinkle the flour over the onions and garlic, stirring to coat evenly.
7. Slowly pour in the beef broth and red wine, stirring constantly to prevent lumps.
8. Add the bay leaves, thyme, salt, and black pepper. Stir to combine.
9. Return the beef to the pot and bring the mixture to a simmer.
10. Layer the sliced potatoes and carrots on top of the beef mixture.
11. Cover the pot with a lid and bake in the preheated oven for 1 hour.
12. Remove the lid and sprinkle the frozen peas over the top of the hot pot.
13. Return the pot to the oven and bake for an additional 30 minutes, or until the vegetables are tender and the beef is cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 450
Fat: 16g
Carbohydrates: 38g
Protein: 36g
Sodium: 800mg
Fiber: 6g
Sugar: 6g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Frozen peas can be substituted with frozen green beans or corn.
Variations:
- Add sliced mushrooms to the pot for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a can of diced tomatoes for a more tomato-based hot pot.
Tips and tricks:
- Brown the beef in batches to prevent overcrowding in the pot.
- Use a mandoline to slice the potatoes and carrots evenly.
- For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir into the hot pot before baking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the hot pot in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Sprinkle chopped fresh parsley over the top of the hot pot for a pop of color.
Pairings:
- Serve with a crusty bread or dinner rolls for dipping in the sauce.
Suggested side dishes:
- A simple green salad with vinaigrette dressing pairs well with the hot pot.
Troubleshooting advice:
- If the sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir into the hot pot before baking.
- If the vegetables are not cooked through, cover the pot with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Hot pot is a traditional British dish that dates back to the 18th century.
Flavor profiles:
- This hot pot is savory and hearty, with a rich beef broth and tender chunks of beef.
Serving suggestions:
- Serve the hot pot with a side of crusty bread and a glass of red wine for a comforting and satisfying meal.
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