Beef Hot Pot Recipe

Name: Beef Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter; 500 g rump beef, cut into 25mm chunks and seasoned; 2 lambs kidneys, sliced, fat removed; 1 large onion, chopped; 3 garlic cloves, minced; 1 large carrot, sliced; 12 g plain flour; 1 teaspoon Worcestershire sauce; 250 ml beef stock; 1 bay leaf; 450 g potatoes, scrubbed and sliced (5mm); salt; fresh ground black pepper

Servings: persons

butter
500 g rump beef, cut into 25mm chunks and seasoned
2 lambs kidneys, sliced, fat removed
1 large onion, chopped
3 garlic cloves, minced
1 large carrot, sliced
12 g plain flour
1 teaspoon Worcestershire sauce
250 ml beef stock
1 bay leaf
450 g potatoes, scrubbed and sliced (5mm)
salt
fresh ground black pepper

1
Heat a little butter in a non-stick frying pan or wok and brown the beef in batches. Remove and keep aside. Similarly brown the kidneys, remove and keep with the beef.
2
Fry the onion, garlic and carrot in the pan with a little more butter until the onion is golden. Sprinkle over the flour, stir and allow to cook for a few minutes then shake over the Worcestershire sauce. Pour in the stock, and bring to the boil. Stir in the beef and kidney and the bay leaf, then turn off the heat.
3
Preheat the oven to around 180 deg C.
4
Place all the cooked ingredients into a casserole, cover, and cook in the oven for around 30 minutes.
5
Remove from the oven and arrange the sliced potatoes on top of the meat, a little like roofing tiles. Brush a little more butter over the potatoes and season with salt and freshly ground black pepper. Re-cover and return to the oven for about 1 hour or until the potatoes are cooked.
6
Remove the lid, brush the potatoes with a little more butter and finish under the grill until the potatoes are brown and crispy.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: butter, 500 g rump beef, cut into 25mm chunks and seasoned, 2 lambs kidneys, sliced, fat removed, 1 large onion, chopped, and more.

Yes, Beef Hot Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Hot Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions