The Harrigans' Hearty Irish Style Beef Hot Pot
Serves 2 | Inspired by Mobland
- Sulphites
- Cereals containing gluten
- Oats
- Rye
- Soya
- Wheat
- Barley
- Celery
- Nuts
- Sesame
- Walnuts
- Lupin
- Milk
- May contain traces of allergens
Inspired by the gritty underworld of Mobland and the Harrigans' Irish heritage, this hearty slow cooked beef hot pot is a taste of tradition. Tender beef simmered in rich flavours with soft potatoes and sourdough bread to scoop it all up. The kind of meal to be shared with family, where loyalty runs deep and alliances are tested.
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 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)
1 bunch(es)
Chives
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 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: Customers found this dish very tasty, with a nice overall flavour profile.
- Suggestions: Consider reducing the amount of rosemary if you prefer a milder herb flavour.
