Irish Style Slow Cooked Beef Hot Pot Stew
Serves 2 | with Potatoes, Carrots and Sourdough Baguette
- Sulphites
- Cereals containing gluten
- Sesame
- Soya
- Celery
- Lupin
- Milk
- Nuts
- May contain traces of allergens
Celebrated with festivities and feasting, St. Patrick's Day - or Lá Fhéile Pádraig in Irish - is a commemoration of Ireland's patron saint as well as a celebration of the heritage and culture of Ireland! Complete with slow cooked beef, soft potatoes and sourdough baguette to scoop it all up, this Hot Pot Stew is filled with hearty and warming flavours often found in Irish cooking.
Ingredients
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, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)
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
Utensils
Instructions
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).
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.
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).
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the stew tasty and full of flavour, while others felt it lacked depth or was too sweet.
- Ease of prep: Reviewers appreciated how easy the dish was to prepare and cook.
- Suggestions: Consider adding mushrooms, bell peppers, or barley to diversify the ingredients and enhance the flavour profile.
- Portions: Opinions varied widely on portion sizes, with some finding them generous and others insufficient, particularly for the meat.
