Beef & bean hotpot

Beef & bean hotpot

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(53 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 8
A hearty one pot meal to satisfy the whole family

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal362
  • fat5g
  • saturates2g
  • carbs51g
  • sugars3g
  • fibre8g
  • protein31g
  • salt2.05g
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Ingredients

  • 750g lean minced beef
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 beef stock cube
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 large onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 450g carrots, peeled and thickly sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1¼kg/2lb 12oz potato, peeled and cut into large chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 400g cans baked beans
  • Worcestershire sauce or Tabasco sauce, to taste
  • large handful of parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.

  2. Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.

  3. Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.

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Comments, questions and tips

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roullours
5th Oct, 2017
3.8
This just needed tweeking. Add just half a litre of water, 2 knorr rich beef stock pots, 2 tbs caramelised onion chutney, 2 tbs mango chutney and as well as the worcestershire sauce, add some brown sauce. I brought it to the boil, put it in the ovenon 180 fan, covered, for 30 minutes, took off the lid for a further 15 minutes. Served with savoy cabbage. Delicious!
jeremymiddleton's picture
jeremymiddleton
4th Dec, 2016
I recreated this recipient with: 500g of Mince 450g carrots 700g of Baked Beans 1 large onion 1 Small Onion 2 x Knor Beef Stockpots 1/2 tube of Tomato Purée Worcester Sauce. 4 x Medium Potatoes Gradually bring to a simmer for about 4 mins or until carrots are tender.. After serving, add a glug of HP brown Sauce if you like a bit of extra spiciness.
Norma. mackey
14th Feb, 2016
Hmmm...it was fine. Basically stew with added baked beans and Worcestershire sauce...quite bland and wouldn't rush to make again. None of the 8 of us loved it ...everyone thought it just ok.
Vivbev
1st Oct, 2015
Easy one pot version of mince and tatties, despite bland reviews. Identical recipe to Cold Weather Hotpot on the next page but interestingly, it has generally positive reviews!
ziraels
19th Oct, 2013
Easy enough to cook but more a stew than a hotpot. Even after reducing amount of water I had to use gravy to thicken it.
limefruitgum
17th Sep, 2013
Handy dish, I would customise to taste next time. Concur that the given amount of liquid is ludricrous. I put in a pint and even that took ages to boil down.
janfoweraker
7th Nov, 2012
2.05
A bit disappointed. I felt it had far too many potatoes so cut them down a bit and added some swede and celeriac for different flavours. Like other readers found, it was far too watery, even after adding some cornflour to thicken. I decided to add some dumplings to soak up some of the stock and this retrieved it a bit.
techwizard
13th Oct, 2012
5.05
Great recipe for feeding lots of hungry, young rugby players, especially when I scaled it up to serve 64! Grated onions and carrots in a blender (replaced half the amount of carrots with 2 bags of frozen peas). Potatoes have been kept separate due to volume, I shall spoon hotpot over potatoes which will be boiled, suits our club kitchen better (could do mash or jacket otherwise).
oopla69
8th Mar, 2012
Easy to make, but after reading the comments and reducing the amount of liquid, it was still more like a stew than a hotpot - very liquidy! Tasted ok, but undecided if I'd make again.
tobybuckmaster
7th Dec, 2011
im not sure why everyone loves this one so much, it was really bland and I ended up with far too much water so it was really soupy. Will not be doing it again.

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vinylate
20th Oct, 2013
Made this hotpot this evening and it really was delicious. I read everyone's comments on here so was apprehensive, however I adjusted the recipe and it worked out amazingly! I also cooked it in a wide wok-like pan, rather than a saucepan, to allow a large surface area for the liquid to evaporate. The measurements I used are: 500g mince, 2 stock cubes, 1 large onion, 300g carrot, 800g potato, 750ml water, 530g baked beans. I took off the lid for the last 5min before adding the baked beans, then added 1.5tsp of corn starch to thicken. I used tobasco, not Worcester sauce, and added plenty of salt and pepper before the parsley. Yum! Partner and I ate two portions and I have 4 in the freezer. A great dish to serve a hungry family.