Slow Cooker Beef & Bacon Hotpot
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1kg braising steak, diced
- 8 smoked streaky bacon rashers, roughly chopped
- 3 sprigs of fresh rosemary or thyme, plus extra leaves to garnish
- 2 onions, chopped
- 500ml beef stock
- 500g potatoes, thinly sliced (leave the skin on)
Method
- Brown the beef in a hot frying pan in 1 tablespoon of oil for 2 minutes, then add the bacon and cook everything for another few minutes.
- Once the beef is seared and the bacon golden, add the beef and bacon and all the other ingredients, apart from the potatoes, to the slow cooker and season well with salt and pepper. Cook on high for 3โ4 hours or low for 6โ7 hours.
- For the last hour and a half of cooking, add 2 heaped tablespoons of cornflour blended with 2 tablespoons of water to the slow cooker and mix in. Then layer the thinly sliced potatoes on top, season with black pepper and allow them to cook in the slow cooker.
- Once the last hour and a half is up, brush the top of the potatoes with 1 tablespoon of oil and place the ovenproof slow cooker pot under a hot grill for 10โ15 minutes, or until the potatoes start to go golden. Serve immediately, garnished with extra rosemary or thyme leaves.