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Hearty Irish Style Slow Cooked Beef Hot Pot

Serves 2 | with Potatoes, Carrots and Sourdough Baguette
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
632 kcal
Protein
: 
39.2g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Cereals containing gluten
  • Oats
  • Rye
  • Soya
  • Wheat
  • Barley
  • Celery
  • Nuts
  • Sesame
  • Walnuts
  • Lupin
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Carrot

350 grams

Salad Potatoes

2 unit(s)

Garlic Clove

1 bunch(es)

Thyme

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 bunch(es)

Chives

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)

280 grams

Slow Cooked Beef

22 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

Not included in your delivery

1 tsp

Sugar

2 tbsp

Plain Flour

660 milliliter(s)

Water

Energy (kJ)2644 kJ
Energy (kcal)632 kcal
Fat10.2 g
of which saturates2.1 g
Carbohydrate96.5 g
of which sugars13.9 g
Dietary Fibre8 g
Protein39.2 g
Salt4.1 g
Potassium775.3 mg
Calcium12.3 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Garlic Press
•Knife
•Large Saucepan
•Baking Tray

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Trim and halve the carrots, then halve lengthways (no need to peel). Slice widthways into 0.5cm thick pieces.

c) Chop the potatoes into 2cm chunks (no need to peel).

d) Peel and grate the garlic (or use a garlic press).

2

a) In a large saucepan, combine the carrots, potatoes, garlic, thyme sprigs (no need to pick the leaves, you can just add the whole sprigs) red wine stock paste, along with the sugar and flour (see pantry for both amounts). Mix to coat everything in the flour.

b) Add the water (see pantry for amount), then bring to the boil. Reduce the heat to medium and cover with a lid. Leave your hot pot to simmer until the potatoes and carrots are soft, 15-20 mins.

3

a) Meanwhile, remove the bread from the packaging and pop onto a baking tray. Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, leave the bread to cool for 5 mins before cutting into thick slices.

b) While the bread is in the oven, roughly chop the chives (use scissors if easier). 

c) Remove the beef from the slow cooked packet and cut into 2cm chunks (reserve the juices in the packet to add later).

4

a) When the hot pot has 5 mins of simmer time remaining, add the beef, its juices, the red wine jus paste and three quarters of the chives to the saucepan. Simmer until thickened, 4-5 mins. IMPORTANT: Ensure the beef is piping hot throughout.

b) Season to taste with salt and pepper, then carefully remove the thyme stalks and discard them.

c) Divide your soup between 2 serving bowls and serve your baguette slices on the side.

d) Sprinkle the remaining chives over your hot pot to finish.

Enjoy!

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