Slow-Cooked Italian Beef Hotpot
Ingredients:
Beef and Veggies:
1.2 kg Farmers Pantry diced beef or beef chuck
2 tbsp olive oil
1 large onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
1-inch fresh ginger, minced
Broth and Seasonings:
400 g canned diced tomatoes
500 ml beef stock
1 fresh red chili, finely chopped (adjust to taste)
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper (to taste)
Finishing Touches:
150 g baby spinach
1 handful fresh basil, chopped
Parmigiano Reggiano cheese, shaved
For the Side:
Serve with cheese and jalapeño sourdough bread or Rosedew potato’s
Glass of red frampton wine
Instructions
Sear the Beef:
Heat olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Sear the beef chuck pieces until browned on all sides. Transfer to a slow cooker.
Sauté the Aromatics:
In the same skillet, sauté the onion, carrot, celery, garlic, and ginger until softened and fragrant, about 5–7 minutes. Transfer to the slow cooker.
Build the Broth:
Add the diced tomatoes, beef stock, chili, rosemary, thyme, and bay leaves to the slow cooker. Stir well. Season with salt and pepper.
Slow Cook:
Cover and cook on low for 7–8 hours (or high for 4–5 hours) until the beef is tender and flavors meld beautifully.
Finish the Dish:
Remove rosemary, thyme sprigs, and bay leaves. Fold in the baby spinach and allow it to wilt. Stir in chopped basil for fresh, herbal brightness.
Serve:
Ladle the hotpot into bowls and top with shaved Parmigiano Reggiano. Pair with slices of toasted cheese and jalapeño sourdough or creamy Rosedew potato mash and a hearty glass of great frampton red wine to complete your feast.
Enjoy your comforting Italian-inspired dinner!
Huge thanks to Ian out butcher in Llantwit Major (Instagram: @fromcountertokitchen) for this recipe and photos!
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