Beef Hotpot

Cozy up with this hearty and flavorful Beef Hotpot, a soul-warming dish perfect for chilly evenings or a comforting family dinner. Tender chunks of seared beef chuck are slow-simmered in a rich broth infused with aromatic thyme, bay leaf, and a touch of Worcestershire sauce for depth. Packed with wholesome vegetables like carrots, parsnips, and potatoes, this recipe delivers a one-pot wonder loaded with nutrition and flavor. Finished with a silky broth thickened to perfection and garnished with fresh parsley, this classic beef stew pairs beautifully with crusty bread or creamy mashed potatoes. With straightforward preparation and slow-cooking magic, this Beef Hotpot brings warmth and satisfaction to every bite.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 800 grams beef chuck, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 unit large onion, chopped
• 3 unit garlic cloves, minced
• 2 unit carrots, peeled and cut into chunks
• 2 unit parsnips, peeled and cut into chunks
• 4 unit potatoes, peeled and quartered
• 1 liter beef broth
• 2 tablespoons tomato paste
• 1 unit bay leaf
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat.

Step 2

Season the beef pieces with salt and black pepper. Brown the beef in batches until all pieces are nicely seared. Transfer the browned beef to a plate and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

Step 4

Stir in the tomato paste and cook for another minute to combine with the onions and garlic.

Step 5

Return the beef to the pot, then add the carrots, parsnips, and potatoes, stirring everything together.

Step 6

Pour in the beef broth, adding the bay leaf and fresh thyme. Bring to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1.5 to 2 hours, or until the beef and vegetables are tender.

Step 7

Check occasionally, adding a little more water or broth if necessary to keep everything submerged.

Step 8

Once the beef is tender, stir in the Worcestershire sauce and adjust seasoning with additional salt and pepper if needed.

Step 9

In a small bowl, mix the cornstarch with 3 tablespoons of cold water to make a slurry. Gradually add this mixture to the hotpot, stirring constantly until the broth thickens up slightly.

Step 10

Simmer for an additional 5 to 10 minutes, then remove from heat.

Step 11

Discard the thyme sprigs and bay leaf, and sprinkle the freshly chopped parsley over the top before serving.

Step 12

Serve the beef hotpot piping hot with crusty bread or mashed potatoes on the side.

Nutrition Facts

Serving size	2529.3 grams (2529.3g)

Amount per serving	% Daily Value*
Calories	2774

Total Fat 191.60g	246%
Saturated Fat 69.70g	349%
Polyunsaturated Fat 2.80g
Cholesterol 600mg	200%
Sodium 7153mg	311%
Total Carbohydrate 107.10g	39%
Dietary Fiber 17.00g	61%
Total Sugars 25.90g
Protein 164.40g	329%

Vitamin D 0IU	0%
Calcium 382mg	29%
Iron 29mg	162%
Potassium 4999mg	106%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 23.4%

Carbs: 15.2%