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Beef Hot Pot

Warm up with Ben's tasty Beef Hot Pot. 


  • 500gm beef blade cut in slices

  • 700gm browns onions sliced

  • 4 large peeled waxy potatoes sliced into 2cm thick rounds

  • 10 sticks of thyme

  • 1 stick of rosemary

  • 3 glove of garlic sliced

  • 2 bay leaves

  • One cup of flour

  • 50gm melted butter

  • 150ml chicken stock

  • 100 ml olive oil

  • Salt

  • Freshly ground black pepper

  • Gremolata

  • Cup of parsley leaves

  • Zest of one lemon

  • 1 large clove of garlic


  • 1.

    Place the flour and a good pinch of salt and pepper along with the beef blade slices in a plastic bag and shake vigorously to coat the chops

  • 2.

    Heat half of the oil in a hot pan and fry the beef blade in batches so they are evenly golden. Remove and set aside

  • 3.

    Clean the pan and reheat. Add the oil and fry the onions to golden brown. Add the sliced garlic and cook for a few minutes longer. Season with salt and pepper

  • 4.

    In a large casserole dish or cast iron pot arrange the beef blade slices at the bottom. Then layer with the onions and bay leaves

  • 5.

    Toss the sliced potatoes with the melted butter, thyme and rosemary and season with salt and pepper (a few good pinches of each). Arrange these potatoes in a circular fashion over the top of the beef and onions.

  • 6.

    Finally pour over the stock and cover with a lid

  • 7.

    Place in a preheated oven at 180-200 degrees for 20 minutes then turn down to 130 degrees and cook for a further 2 hours

  • 8.

    Remove the lid and turn the oven up or set to grill and cook until golden

  • 9.

    Remove from the oven and allow the dish to rest. Whilst this is happening make your Gremolata by roughly chopping the garlic and parsley together and mixing with the fine lemon zest

  • 10.

    Serve portions of the hotpot sprinkled with the gremolata


Ben's Top Tips: 

  • When dicing the blade steak, aim for even pieces of approximately 1cm thickness, ensuring that the meat cooks evenly
  • Ensure that you seal the meat until it is golden brown, as this will add flavour and retain the juices
  • To get a deliciously soft and golden potato topping, cut the potatoes of an even thickness and avoid too much overlap as you top the casserole dish

    For more info, visit

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