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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 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 hotpot promises to deliver maximum flavour with just six ingredients.
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)
