Julie Goodwin’s chilli beef hot pot
This beef hotpot recipe is a great one to make in bulk and freeze, so there’s always a hearty family dinner ready to go.
Ingredients
Method
Preheat oven to 160°C/140°C fan-forced.
Combine flour and spices in a large bowl; season generously with salt and ground white pepper. Toss beef in flour mixture to coat. Shake off excess.
Heat a large heavy-based flameproof pan or baking dish. Add 1/2 tablespoon oil; cook beef, in batches, adding oil as needed, over medium-high heat until browned (3-4 minutes per batch). Remove from the pan.
Heat a further 1/2 tablespoon oil in same pan; cook onion and garlic, stirring, for about 5 minutes or until soft but not coloured. Add tomato paste and chilli; cook, stirring, for a further minute.
Return beef to pan with stock, undrained tomatoes, sugar and salt. Bring to a simmer and put lid on, or cover tightly with foil. Bake for 2 to 2 1/2 hours or until beef is tender and falling apart. Season to taste with salt and pepper.
Serve the beef hotpot topped with sliced green chillies and fried tortillas, sour cream and tomato salsa, if desired
How to freeze the beef hotpot
Cool beef mixture quickly. Transfer to a freezer-proof container, allowing 3cm headspace; seal. Freeze for up to 3 months.
Reheating the recipe
Thaw in the refrigerator overnight. Reheat in ovenproof dish at 180°C (160°C fan-forced) for about 30 minutes, or until piping hot.
What to serve with beef hotpot
“This is lovely served with salsa, sour cream and tortillas, or over rice.” – Julie Goodwin
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