Name: Slow Cooker Beef and Vegetable Hotpot Recipe
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 6
Ingredients: 1 kg gravy beef cut into pieces; 2 potato thickly sliced; 20 green beans halved; 1 onion chopped; 1 garlic clove crushed; 1 carrot sliced; 4 sprigs cauliflower large quartered; 1 celery stalk sliced; 2 sprigs fresh rosemary large; 1 tbs Worcestershire sauce; 1/2 cup red wine; 125.00 ml beef stock (liquid); 400 g canned chopped tomato; 1 cup plain flour; 1 tbs gravy large; 2 tbs canola oil; 1 salt and pepper

by oldsheila Last updated on 04/14/2025

A very succulent taste, it melts in your mouth.

- oldsheila

Ingredients

1 kg gravy beef cut into pieces
2 potato thickly sliced
20 green beans halved
1 onion chopped
1 garlic clove crushed
1 carrot sliced
4 sprigs cauliflower large quartered
1 celery stalk sliced
2 sprigs fresh rosemary large
1 tbs Worcestershire sauce
1/2 cup red wine
1/2 cup beef stock (liquid)
400 g canned chopped tomato
1 cup plain flour
1 tbs gravy large
2 tbs canola oil
1 salt and pepper

Method

Step 1

Layer vegetables in pan. Heat 1 tablespoon of oil and slightly brown onions and garlic. Add to pan.
Step 2

Add rosemary, wine, beef stock, diced tomatoes and Worcestershire sauce.
Step 3

Add salt and pepper to taste.
Step 4

Place flour into a plastic bag. Add meat and toss until all covered.
Step 5

Heat 1 tablespoon of the oil in frypan, toss and fry meat in batches.
Step 6

Add to pan and cook on low for 6-8 hours or until tender.
Step 7

Mix Gravox with a little water and stir in the last hour of cooking, mixing well.