Spiced Beef Hot Pot
- 35m Prep Time
- 1h Cook Time
- 2h Ready In
A hearty beef and potato hot pot with warm spices like cinnamon and allspice, slow-baked until tender and topped with golden broiled potatoes.
Ingredients
- 29.6 ml extra virgin olive oil
- 907 g lean beef chuck trimmed and cut into 1½-inch pieces
- Kosher salt and pepper
- 4 medium carrots cut into 2-inch pieces
- 1 medium onion sliced
- 1.23 ml ground cinnamon
- 1.23 ml ground allspice
- 2 bay leaves
- 29.6 ml tomato paste
- 14.8 ml all-purpose flour
- 118 ml dry red wine
- 1 diced tomatoes
- 1.13 kg russet potatoes peeled and sliced ⅓ inch thick
- 29.6 ml unsalted butter melted
- Chopped fresh flat-leaf parsley for topping (optional)
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 91.7 mg
- Iron: 3.03 mg
- Magnesium: 80.6 mg
- Phosphorus: 193 mg
- Potassium: 1475 mg
- Zinc: 1.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra virgin olive oil
- Kosher salt and pepper
- 1.23 ml ground cinnamon
- 1.23 ml ground allspice
- 2 bay leaves
- 29.6 ml tomato paste
- 14.8 ml all-purpose flour
- 118 ml dry red wine
- 1 diced tomatoes
Prepare
- 907 g lean beef chuck, trimmed and cut into 1½-inch pieces
- 4 medium carrots, cut into 2-inch pieces
- Slice 1 medium onion
- 1.13 kg russet potatoes, peeled and sliced ⅓ inch thick
- Melt 29.6 ml unsalted butter
- Chopped fresh flat-leaf parsley, for topping (optional)
Let's Cook
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Step 1.
Heat the oven to 325°F. Heat 1 tablespoon of the olive oil in a 12-inch oven-safe skillet over medium-high heat. Season the beef chunks with ½ teaspoon each salt and pepper. Working in two batches to avoid crowding, brown the beef on all sides, about 5 to 6 minutes total per batch. Transfer the browned beef to a bowl.
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Step 2.
Reduce the heat to low. Add the remaining 1 tablespoon olive oil to the skillet, along with the carrots and sliced onion. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften. Return the beef and any accumulated juices to the skillet. Add the cinnamon, allspice, and bay leaves, and cook, stirring, for 1 minute. Stir in the tomato paste and cook for another minute.
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Step 3.
Sprinkle the flour over the mixture and cook, stirring, for 1 minute. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add the diced tomatoes with their liquid and stir to combine. Return to a simmer, then remove the skillet from the heat.
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Step 4.
Arrange the potato slices in a spiral pattern on top of the beef and vegetable mixture, slightly overlapping them. Brush the potatoes with half of the melted butter and sprinkle with ¼ teaspoon each salt and pepper. Cover the skillet with a lid or foil, transfer to the oven, and bake until the beef and potatoes are tender, about 1½ to 1¾ hours. Remove from the oven.
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Step 5.
Heat the broiler. Brush the potatoes with the remaining melted butter and broil until golden brown, 5 to 7 minutes. Sprinkle with chopped fresh parsley if desired.