Country Beef Hotpot
7 Review(s)
7-8 hours (slow cooker) 2 ½ - 3 hours (oven) 10 minutes
Prep : 10 minutes Cook: 7-8 hours (slow cooker) 2 ½ - 3 hours (oven)
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Come home to the aroma of a delicious beef hotpot. This is an easy-to-prepare meal, using a cheaper cut of meat. Long slow cooking is the key and the results will speak for themselves.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
500 g gravy beef
2
2 medium red or brown onions, peeled and cut into quarters
3
2 stalk s celery, chopped roughly
4
2 carrots, peeled and thickly sliced
5
535 g can Wattie’s Just Add Hearty Savoury Mince Simmer Sauce
6
½ cup water
7
2 bay leaves (optional)
8
425 g can Craig's Red Kidney Beans in brine, drained and rinsed
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How do I make it ?
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Slow Cooker
Step 1
1. Turn the slow cooker on to low to preheat. Step 2
2. Cut beef into 3cm pieces and place in the slow cooker. Add onions, celery and carrots. Add Wattie's Just Add Hearty Savoury Mince Simmer Sauce, water and bay leaves. Step 3
3. Cook on low for 7-8 hours, until the meat is tender. Step 4
4. Stir inCraig's Red Kidney Beans. Cover and cook for a further 10-15 minutes, until beans are hot. Season to taste. Remove bay leaves. Serve with mashed potato and seasonal vegetables. Oven cook
Step 1
1. Preheat oven to 160℃. Step 2
2. Prepare as for slow cooker but place ingredients in a casserole dish. Cover. Place in the oven and cook for 2 1/2-3 hours. Step 3
3. Remove from oven and add red kidney beans. Cover. Return to oven and cook a further 10 minutes untill beans are heated through and beef is tender. 
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