For the steak and potato hotpot recipe, I’ve used Diced Steak (Round Steak) from Aberdeen Angus cattle. We really like the rich meaty taste of the Aberdeen Angus, so I knew this was going to be a great meal before I started out.
I didn’t add any fancy herbs, spices or taste altering ingredients. I decided just to go with the flavour of the meat itself, with only some salt and pepper to help the vegetables along. The result was a fabulously rich and healthy warming hotpot that I know I am going to make several variations of in future.
Slow Cooked Steak & Potato Hotpot with Diced Steak from a great butcher.
- 1.8 kg Diced Steak Round Steak from Andrew Gordon Butchery and Fine Foods
- 2 Onions Finely Chopped
- 1 Leek Finely Chopped
- 2 Carrots Chopped
- 1 Stock Pot Use Fresh or Concentrated Stock
- 3 Potatoes Sliced
- Salt & Pepper To Taste
- Switch on the slow cooker. Add half a litre of boiled water, and leave it to heat while you prepare the ingredients.
- In a frying pan, lightly brown the steak, which should only take a few minutes to do, then put the steak into the slow cooker.
- Lightly fry the onions and leek in a frying pan. I add the carrots for about 30 seconds.
- Add the vegetables to the slow cooker, along with the sliced potatoes, and another half litre of water.
- Leave to simmer for 8 hours on slow.
- Thicken gravy if necessary using bisto or cornflour.