Warm, comforting, and utterly satisfying, this Beef Hotpot recipe is perfect for those cooler days when you crave a wholesome meal that brings everyone together. With tender braised steak and layers of golden potatoes, it’s a classic dish that never fails to impress.
The hotpot, especially popular in Lancashire, is a quintessential British dish known for its simplicity and robustness. Traditionally, it was a working-class meal that could be left to cook slowly while families were out at work, ensuring a hot, hearty dinner awaited them. This made it both a practical and economical choice, becoming a staple in British culinary history.
This Beef Hotpot is a meal in itself, but you can elevate the experience with a few delicious accompaniments:
To keep your hotpot fresh for later enjoyment:
To enjoy your hotpot at its best:
We hope you enjoy making and sharing this classic Beef Hotpot as much as we do! It’s a dish that not only warms the body but also brings a sense of tradition and homeliness to your table. Don’t forget to leave your thoughts in the comments below, and share your own tips or variations with our community. Sign up for our newsletter to receive more comforting recipes straight to your inbox!
Indulge in the warmth and comfort of this classic Beef Hotpot Recipe, featuring tender braised steak and hearty vegetables beneath a golden, crispy layer of sliced potatoes. This traditional dish is perfect for family dinners, offering rich flavors and a satisfying meal that everyone will love. Ideal for those cooler days, this hotpot brings together simple ingredients to create a truly delightful dining experience.
Preheat your oven to 170°C (325°F).
Season the beef chunks with salt and pepper. Heat 1 tbsp of vegetable oil and a knob of butter in a large casserole dish over medium-high heat. Brown the beef in batches to avoid overcrowding the pan. Remove and set aside.
In the same dish, add the remaining oil and butter. Add the onions and cook until softened, about 5 minutes.
Add the carrots and garlic, cooking for another 2 minutes.
Sprinkle the flour over the vegetables and stir well to combine.
Gradually add the red wine, stirring continuously until the mixture is smooth. Add the beef stock and Worcestershire sauce, and bring to a boil.
Return the beef to the dish, add the thyme sprigs, and season with salt and pepper.
Arrange the sliced potatoes on top of the beef and vegetable mixture in overlapping layers.
Brush the top with melted butter and season with a little more salt and pepper.
Cover the casserole dish with a lid or foil and place it in the oven. Cook for 1 hour.
After 1 hour, remove the lid or foil and increase the oven temperature to 200°C (400°F). Cook for an additional 30 minutes, or until the potatoes are golden and crispy.
Remove from the oven and let rest for a few minutes before serving. Serve hot with some crusty bread or buttered greens.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
