Scottish Hot Pot Recipe

Name: Scottish Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 (6 ounce) can tomato paste; 3/4 cup red port wine; 3/4 teaspoon salt; 2 tablespoons all-purpose flour; 1/4 teaspoon dried thyme; 1 lb boneless beef chuck steak, cut into bite-sized pieces; 2 tablespoons olive oil; 2 medium onions, sliced into rings; 1 lb fully cooked veal sausage; 4 large potatoes, washed and dried; 2 medium green apples

Servings: persons

1 (6 ounce) can tomato paste
3/4 cup red port wine
3/4 teaspoon salt
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
1 lb boneless beef chuck steak, cut into bite-sized pieces
2 tablespoons olive oil
2 medium onions, sliced into rings
1 lb fully cooked veal sausage
4 large potatoes, washed and dried
2 medium green apples

1
In a 4 qt casserole, mix tomato paste, port wine, salt and 1 1/2 cups water, set aside.
2
Mix flour and 1/4 tsp dried thyme.
3
Coat beef chunks with flour mixture.
4
In 10-inch skillet over medium heat in hot oil, cook beef chunks until brown on all side.
5
Remove with a slotted spoon and place in tomato mixture.
6
Cover and Bake at 375 degrees for 1 1/2 hour.
7
Using the same skillet, add olive oil and cook onions until browned and tender, set aside.
8
During last 15 minutes of baking the beef, cut veal sausage into bite-sized pieces.
9
Cut unpeeled potatoes into 1/4 inch thick slices.
10
Cut unpeeled apples into thin wedges.
11
Remove casserole from oven.
12
Layer half of potato slices, half of sausage pieces, half of apple wedges.
13
Repeat layering.
14
With spoon, gently push mixture into liquid in casseroleuntil potatoes are completely covered with liquid.
15
Sprinkle with 1/4 tsp dried thyme.
16
Cover and bake 1 1/4 hour longer or until beef and potatoes are tender.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 (6 ounce) can tomato paste, 3/4 cup red port wine, 3/4 teaspoon salt, 2 tablespoons all-purpose flour, and more.

Yes, Scottish 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.

Scottish Hot Pot

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