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.
- 1.8kg 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.