Very easy recipe. Replaced beef with lamb and voila, a delicious dish!
Classic Beef, Garlic and Herb Hotpot
Rich and satisfying for those cool nights. Add some Garlic and herb sea salt to the mashed potatoes for full happy tums. Another easy recipe for the oven or crockpot.
Prep time:
Cook time:
Serves:
Serves 6
Ingredients
- 1 Tbsp Gregg's Garlic and Herb Sea Salt
- 3 Tbsp flour
- 750g beef blade steak, trimmed and cut into 3-4cm pieces
- 1 red onion, finely sliced
- 2 stalks celery, sliced
- 1 capsicum, deseeded and diced
- 1 bay leaf
- 420g can Wattie’s Condensed Extra Rich and Thick Tomato Soup
Method
1. Preheat oven to 170ºC.
2. Combine Gregg’s Garlic and Herb Sea Salt with flour, mix well, toss beef pieces in seasoned flour.
3. Heat a dash of oil in a non-stick frying pan, brown beef pieces, turning once. This is best done in 2-3 batches.
4. Place the browned beef in a casserole dish, add red onion, celery, capsicum and bay leaf. Pour over Wattie’s Condensed Extra Rich and Thick Tomato Soup with 1 can water, stir to combine.
5. Cover and cook for 1 1/2-2 hours or until the beef is tender. Season with pepper, garnish with parsley and serve with mashed potatoes seasoned with a little Gregg’s Garlic and Herb Sea Salt .
Crockpot / Slow cooker instructions:
Prepare beef following steps 2-3 and place in slow cooker. Addvegetables, Wattie’s Condensed Extra Rich and Thick TomatoSoup with 1/2 can water and bay leaf. Stir to combine and cook onLOW for approx 8 hours (refer to your user manual). Garnish andserve as directed above.
