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Slow Cooker Beef & Bacon Hotpot
Hotpots in any form are the perfect winter warmer, and this really is a hug in a pot. I suggest using beef stock with a splash of red wine here, if you have some to hand – or forgo the wine and just use beef stock.
SERVES
6
CALORIES
458
COOKING TIME
4 hours
DIFFICULTY
simple
A sneak peek from my brand new book Six Ingredient Slow Cooker, which you can buy here.
Discover the ultimate winter comfort food with this hearty Beef and Bacon Hotpot from the Six Ingredient Slow Cooker cookbook. This slow cooker / crockpot dish transforms six ingredients into a rich, satisfying meal that’s perfect for cold evenings. The combination of tender beef and smoky bacon creates a depth of flavour that elevates this classic one-pot wonder. By using beef stock and an optional splash of red wine, home cooks can easily create a restaurant-quality meal with minimal effort. Whether you’re looking for a quick family dinner or a comforting weekend meal, this slow cooker / crockpot hotpot promises to deliver maximum flavour with just six ingredients.
What cut of beef is best for a hotpot in the slow cooker?
Use stewing or braising beef such as chuck, shin, or brisket. These cuts are ideal for slow cooking and become beautifully tender, making them perfect for a comforting beef hotpot.
Do I need to cook the bacon before adding it to the slow cooker?
For best flavour, you can lightly fry the bacon before adding it in. This adds a lovely smoky depth, but you can skip this step if you’re short on time — the slow cooker will still do a great job.
Can I add vegetables to this beef hotpot?
Absolutely. Root veg like carrots, parsnips, and swede work really well. Add them at the beginning and they’ll cook down beautifully, bulking out the dish for an easy, wholesome midweek meal.
How long should I cook beef hotpot in the slow cooker?
Cook on low for 7–8 hours or high for 4–5 hours. This gives the beef and bacon time to tenderise and infuse the dish with rich flavour, making it ideal for busy days.
Can I prepare this recipe ahead of time?
Yes, it’s a great make-ahead meal. You can prep the ingredients the night before, store in the fridge, and switch on the slow cooker in the morning. It also reheats well the next day.
Can I freeze leftover beef and bacon hotpot?
Definitely. Once cooled, store in airtight containers and freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly for a speedy dinner.
What should I serve with this beef hotpot?
It’s delicious with crusty bread, buttery mash, or even just on its own as a one-pot dish. A side of greens like kale or peas works well too.
Do I need to thicken the sauce?
If you’d like a thicker gravy, you can add a cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water) during the last 30 minutes of cooking on high, or remove the lid to let it reduce naturally.
Is this hotpot suitable for batch cooking?
Yes! It’s budget-friendly, made with simple ingredients, and perfect for batch cooking. Portion it up for ready-to-go midweek meals straight from the freezer.
Can I make this recipe gluten-free?
Yes – simply ensure your stock and bacon are gluten-free, and avoid adding any thickening agents that contain wheat.
Method
Step 1
Brown the beef in a hot frying pan in 1 tablespoon of oil for 2 minutes, then add the bacon and cook everything for another few minutes.
Step 2
Once the beef is seared and the bacon golden, add the beef and bacon and all the other ingredients, apart from the potatoes, to the slow cooker and season well with salt and pepper. Cook on high for 3–4 hours or low for 6–7 hours.
Step 3
For the last hour and a half of cooking, add 2 heaped tablespoons of cornflour blended with 2 tablespoons of water to the slow cooker and mix in. Then layer the thinly sliced potatoes on top, season with black pepper and allow them to cook in the slow cooker.
Step 4
Once the last hour and a half is up, brush the top of the potatoes with 1 tablespoon of oil and place the ovenproof slow cooker pot under a hot grill for 10–15 minutes, or until the potatoes start to go golden. Serve immediately, garnished with extra rosemary or thyme leaves.
Ingredients
1kg braising steak, diced
8 smoked streaky bacon rashers, roughly chopped
3 sprigs of fresh rosemary or thyme, plus extra leaves to garnish
2 onions, chopped
500ml beef stock
500g potatoes, thinly sliced (leave the skin on)
