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Slow Cooker Beef Hotpot

Slow cooker beef hotpot - the image is a close-up of a dish in a white bowl with a brown rim. the dish appears to be a beef stew with chunks of beef, potatoes, carrots, and mushrooms. the beef is cooked medium-rare and is garnished with chopped parsley. the potatoes are cut into small cubes and are arranged in a pile on top of the beef. the carrots are bright orange and the mushrooms are sliced into thin slices. the broth is a dark brown color and looks thick and flavorful. the bowl is sitting on a white marble countertop with a few sprigs of parsley scattered around.
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A hearty and comforting slow cooker beef hotpot with tender beef, carrots, onions, and mushrooms, topped with golden sliced potatoes. Perfect for a cozy meal.

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, thinly sliced
3 cloves garlic, minced
3 large carrots, peeled and sliced into 1/2-inch rounds
8 ounces cremini mushrooms, cleaned and sliced
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
3 pounds potatoes, peeled and thinly sliced
2 tablespoons unsalted butter, melted
1/4 cup chopped fresh parsley

Instructions

Pat the beef cubes dry with paper towels and season with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides, about 5 minutes per batch. Transfer the browned beef to the slow cooker.
In the same skillet, add the sliced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more. Transfer the onion and garlic to the slow cooker.
Add the sliced carrots and mushrooms to the slow cooker.
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the beef and vegetables in the slow cooker. Add the bay leaves.
Cover and cook on low for 6 hours, or until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, preheat the oven to 400°F (200°C).
Remove the bay leaves from the slow cooker. Transfer the beef and vegetable mixture to an oven-safe baking dish, spreading it evenly.
Arrange the thinly sliced potatoes in overlapping layers on top of the beef mixture.
Brush the melted butter over the potato slices and season lightly with salt and pepper.
Bake uncovered in the preheated oven for 25-30 minutes, or until the potatoes are golden and crispy on top.
Remove from the oven and sprinkle with chopped fresh parsley before serving.

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