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Classic Beef, Garlic and Herb Hotpot
Classic Beef, Garlic and Herb Hotpot
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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.

Makes 6
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Ingredients
1 Tbsp Gregg's Garlic and Herb Sea Salt
3 Tbsp flour
750 g 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
420 g can Wattie's Condensed Extra Rich and Thick Tomato Soup

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
1. Preheat oven to 170°C.
Step 2
2. Combine Gregg's Garlic and Herb Sea Salt with flour, mix well, toss beef pieces in seasoned flour.
Step 3
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.
Step 4
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.
Step 5
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.
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1 Tbsp Gregg's Garlic and Herb Sea Salt
3 Tbsp flour
750 g beef blade steak, trimmed and cut into 3-4cm pieces
1 red onion, finely sliced
2 stalk s celery, sliced
1 capsicum, deseeded and diced
1 bay leaf
420 g can Wattie's Condensed Extra Rich and Thick Tomato Soup
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