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Slow Cooker Beef Hotpot

Slow cooker beef hotpot - the image is a close-up of a dish in a brown ceramic bowl. the dish appears to be a beef stew with chunks of beef, potatoes, and carrots. the beef is cooked medium-rare and the potatoes are cut into thin slices. the carrots are bright orange and are scattered throughout the dish. there is a sprig of fresh parsley on top of the beef. the broth is a rich brown color and looks thick and thick. the bowl is sitting on a dark grey countertop.
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A comforting and hearty slow cooker beef hotpot with tender beef, vegetables, and a rich gravy topped with golden sliced potatoes.

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, thinly sliced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium parsnips, peeled and sliced into 1/2-inch pieces
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
4 medium potatoes, peeled and thinly sliced
2 tablespoons unsalted butter, melted

Instructions

Heat the vegetable oil in a large skillet over medium-high heat.
Add the beef cubes in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add the sliced onion and cook until softened and lightly browned, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Transfer the onion and garlic to the slow cooker.
Add the sliced carrots and parsnips to the slow cooker.
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper.
Pour the broth mixture over the beef and vegetables in the slow cooker. Add the bay leaf.
Cover and cook on low for 6 hours, or until the beef is tender and vegetables are cooked through.
About 30 minutes before serving, remove the bay leaf and stir the hotpot gently.
Arrange the sliced potatoes evenly over the top of the hotpot.
Brush the melted butter over the potatoes.
Cover and cook on high for 30 minutes, or until the potatoes are tender and golden on top.
Serve hot, spooning the beef, vegetables, and potatoes onto plates.

Find it online: https://cookinglove.cookinglovely.com/slow-cooker-beef-hotpot-hearty-dinner-for-cozy-nights/