Beef and root veg hotpot

Beef and root veg hotpot recipe

Nutritional Benefits

  1. High in protein: Beef is a great source of protein, which is essential for muscle growth and repair.
  2. Rich in vitamins and minerals: Root vegetables like carrots and potatoes are packed with vitamins A and C, as well as potassium and magnesium.
  3. Good source of fiber: The combination of beef and root vegetables provides a good amount of dietary fiber, which aids digestion and promotes a healthy gut.
  4. Low in fat: When using lean cuts of beef and trimming off any visible fat, this hotpot recipe can be a low-fat option.
  5. Boosts immune system: The variety of vegetables in this dish provides a range of antioxidants, which help strengthen the immune system.
  6. Supports bone health: Beef is a good source of phosphorus, zinc, and vitamin D, all of which contribute to strong and healthy bones.
  7. Provides energy: The carbohydrates in root vegetables, such as potatoes, provide a good source of energy for the body.
  8. Helps maintain healthy blood pressure: Potatoes contain potassium, which can help regulate blood pressure levels.


  1. 1 lb beef stew meat
  2. 2 onions, sliced
  3. 3 carrots, peeled and sliced
  4. 2 parsnips, peeled and sliced
  5. 2 potatoes, peeled and cubed
  6. 2 cloves of garlic, minced
  7. 2 cups beef broth
  8. 2 tablespoons tomato paste
  9. 1 teaspoon dried thyme
  10. 1 teaspoon dried rosemary
  11. Salt and pepper to taste

Processing Steps

  1. Brown the beef: Heat oil in a large pot and brown the beef stew meat on all sides. Remove from the pot and set aside.
  2. Sauté the onions and garlic: In the same pot, sauté the onions and garlic until they become translucent.
  3. Add the vegetables: Add the carrots, parsnips, and potatoes to the pot. Stir well to combine.
  4. Combine the broth and tomato paste: In a separate bowl, whisk together the beef broth and tomato paste until well combined. Pour this mixture into the pot.
  5. Season and simmer: Add the dried thyme, dried rosemary, salt, and pepper to the pot. Stir well and bring the mixture to a simmer.
  6. Cook until tender: Cover the pot and let the hotpot simmer for about 1.5 to 2 hours, or until the beef and vegetables are tender.
  7. Serve and enjoy: Ladle the hotpot into bowls and serve hot. Garnish with fresh herbs if desired.

Tips and Recommendations

  • For a richer flavor, marinate the beef stew meat in a mixture of Worcestershire sauce, soy sauce, and garlic for at least 30 minutes before browning.
  • Feel free to add other root vegetables like turnips or rutabagas to the hotpot for added variety.
  • Serve the hotpot with crusty bread or mashed potatoes for a complete and satisfying meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
  • To make this recipe vegetarian-friendly, simply omit the beef and use vegetable broth instead.

Shopping List

  1. Beef stew meat (1 lb)
  2. Onions (2)
  3. Carrots (3)
  4. Parsnips (2)
  5. Potatoes (2)
  6. Garlic cloves (2)
  7. Beef broth (2 cups)
  8. Tomato paste (2 tablespoons)
  9. Dried thyme (1 teaspoon)
  10. Dried rosemary (1 teaspoon)
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