Beef and Root Vegetable Hot Pot with Crispy Potato Top

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 45 minutes

Quick Ingredients

• 900 g (2 lb) beef chuck or stewing beef, in 3 cm (1¼ in) chunks
• 2 tbsp plain (all-purpose) flour, plus 1 tsp salt and ½ tsp black pepper
• 2 tbsp vegetable or light olive oil
• 2 medium onions, sliced
• 3 carrots and 2 parsnips, chunked
• 1 small swede/rutabaga (about 400 g / 14 oz), cubed
• 2 celery sticks, sliced (optional but recommended)
• 2 garlic cloves, finely chopped
• 2 tbsp tomato paste (tomato purée)
• 250 ml (1 cup) red wine, or extra beef stock
• 700 ml (3 cups) beef stock
• 2 tbsp Worcestershire sauce
• 2 bay leaves, 4 sprigs thyme (or 1 tsp dried)
• 900 g (2 lb) floury potatoes, peeled and thinly sliced
• 50 g (3½ tbsp) butter, melted, plus 1 tbsp oil
• Salt, black pepper, and chopped fresh parsley for serving

Do This

• 1. Heat oven to 160°C (140°C fan) / 325°F. Season beef with flour, salt, and pepper.
• 2. Brown beef in batches in a heavy, oven-safe casserole, then set aside.
• 3. Soften onions, carrots, parsnips, swede, and celery in the same pot; add garlic and tomato paste.
• 4. Deglaze with red wine, add stock, Worcestershire, bay, thyme, and return beef. Bring to a simmer.
• 5. Cover and cook in the oven for about 1½ hours, until the beef is nearly tender.
• 6. Toss thin potato slices with melted butter, oil, salt, and pepper; adjust stew thickness and seasoning.
• 7. Layer potatoes on top of the stew, return uncovered at 190°C (170°C fan) / 375°F for 40–45 minutes until golden and crisp. Rest 10 minutes, sprinkle with parsley, and serve.

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Why You’ll Love This Recipe

• Classic winter comfort: meltingly tender beef, sweet root vegetables, and a shingled, crisp potato top.
• All-in-one meal: protein, veg, and potatoes baked together in one hearty hot pot.
• Great for leftovers and freezing: the flavours deepen and improve by the next day.
• Make-ahead friendly: assemble in advance and simply bake the potato top when you are ready.

Grocery List

• Produce: onions, carrots, parsnips, swede/rutabaga (or turnip), celery, garlic, floury potatoes, fresh thyme (optional), fresh parsley (optional).
• Dairy: butter.
• Pantry: beef chuck/stewing beef, plain (all-purpose) flour, vegetable or light olive oil, tomato paste, beef stock, red wine (or extra stock), Worcestershire sauce, bay leaves, salt, black pepper.

Full Ingredients

For the Beef and Gravy

• 900 g (2 lb) beef chuck or stewing beef, trimmed and cut into 3 cm (1¼ in) chunks
• 2 tbsp plain (all-purpose) flour
• 1½ tsp fine salt, divided (plus more to taste)
• ¾ tsp freshly ground black pepper, divided (plus more to taste)
• 2 tbsp vegetable oil or light olive oil
• 2 medium onions (about 300 g / 10½ oz), halved and thinly sliced
• 2 garlic cloves, finely chopped or crushed
• 2 tbsp tomato paste (tomato purée)
• 250 ml (1 cup) dry red wine, or use the same amount of extra beef stock
• 700 ml (3 cups) beef stock (homemade or low-sodium store-bought)
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 4 sprigs fresh thyme, or 1 tsp dried thyme

For the Root Vegetables

• 3 medium carrots (about 300 g / 10½ oz), peeled and cut into 1½ cm (½–¾ in) chunks
• 2 medium parsnips (about 250 g / 9 oz), peeled and cut into 1½ cm (½–¾ in) chunks
• 1 small swede/rutabaga (about 400 g / 14 oz), peeled and cut into 1½ cm (½–¾ in) cubes
• 2 celery sticks, sliced (optional but adds great flavour)

For the Crisp Potato Topping

• 900 g (2 lb) floury potatoes (such as Maris Piper, King Edward, Russet, or Yukon Gold), peeled
• 50 g (3½ tbsp) unsalted butter, melted
• 1 tbsp vegetable oil or light olive oil
• ½ tsp fine salt (or to taste)
• ¼ tsp freshly ground black pepper (or to taste)

To Finish and Serve

• 2 tbsp chopped fresh parsley, to garnish (optional)
• Extra black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Beef

Preheat your oven to 160°C (140°C fan) / 325°F.

Pat the beef chunks dry with kitchen paper. In a large bowl, combine the beef with the 2 tbsp flour, 1 tsp salt, and ½ tsp black pepper. Toss until every piece is lightly coated. This seasoning and flour will help develop flavourful browning and thicken the gravy later.

Step 2: Brown the Beef

Heat 2 tbsp oil in a large, heavy, oven-safe casserole or Dutch oven (about 4–5 litres / quarts) over medium-high heat. When the oil is hot and shimmering, add about one third of the beef in a single layer. Do not overcrowd the pan or the meat will steam instead of brown.

Brown the first batch for about 3–4 minutes per side until deeply golden, then transfer to a plate. Repeat with the remaining beef, adding a little extra oil if the pan looks dry. This step should take about 10–12 minutes in total and is key for a rich, deep flavour.

Step 3: Soften the Onions and Root Vegetables

Turn the heat down to medium. In the same pot (do not wash it), add the sliced onions and a small pinch of salt. Cook for 5–7 minutes, stirring occasionally, until soft and starting to take on colour, scraping up any browned bits from the bottom as you go.

Add the carrots, parsnips, swede, and celery. Cook for another 5 minutes, stirring, until the edges of the vegetables start to soften and lightly colour. If anything begins to catch on the bottom, add a splash of water and scrape with a wooden spoon.

Stir in the garlic and cook for 1 minute until fragrant, then add the tomato paste and cook for a further 1–2 minutes to caramelise it slightly. This removes any raw, sharp tomato taste and deepens the sauce.

Step 4: Deglaze and Build the Gravy

Pour in the red wine (or extra beef stock if not using wine). Simmer for 2–3 minutes, scraping up all the browned bits from the bottom of the pot. Let the liquid bubble and reduce slightly; it should smell rich and savoury.

Add the beef stock, Worcestershire sauce, bay leaves, and thyme. Return all the browned beef and any juices from the plate to the pot. Stir well to combine, then bring the mixture just up to a gentle simmer.

Taste the liquid and add the remaining ½ tsp salt and ¼ tsp black pepper, or adjust to your preference. Remember the flavours will intensify slightly as it cooks.

Step 5: Slow-Cook the Beef and Vegetables

Once the pot is gently simmering, cover it with a tight-fitting lid and transfer to the preheated oven. Cook for about 1½ hours, or until the beef is almost tender when pierced with a fork and the vegetables are soft but still holding their shape.

After this time, carefully remove the pot from the oven and check the consistency. The mixture should be like a thick stew, not a soup. If it seems too thin, place the pot on the hob over medium heat and simmer uncovered for 5–10 minutes to reduce. If it seems too dry, add a splash more stock or hot water. Remove the bay leaves and any woody thyme stalks.

Taste and adjust seasoning with more salt and pepper if needed. Increase the oven temperature to 190°C (170°C fan) / 375°F in preparation for the potato topping.

Step 6: Prepare the Potato Topping

While the beef is in the oven, prepare the potatoes. Peel the 900 g (2 lb) potatoes and slice them into thin rounds about 2–3 mm (⅛ in) thick. A mandoline or food processor slicing attachment makes this quick and even, but a sharp knife works fine.

Place the slices in a large bowl and pour over the melted butter and 1 tbsp oil. Add ½ tsp salt and ¼ tsp black pepper. Toss gently with your hands to coat every slice. Separate any slices that are sticking together so the fat and seasoning reach all surfaces; this is what helps them bake up golden and crisp instead of dry.

Step 7: Layer the Potatoes and Bake Until Crisp

If your casserole is very full, carefully spoon out a small ladle or two of the gravy into a jug and reserve; you want the stew to come just below the level where the potatoes will sit, so they crisp rather than stew. (You can serve the extra gravy on the side.)

Working from the outside in, arrange the potato slices on top of the hot stew in overlapping circles or rows, like roof tiles, until the whole surface is covered. You can do a second layer if you have extra slices, still overlapping them slightly. Drizzle over any butter left in the bowl.

Place the uncovered casserole in the oven at 190°C (170°C fan) / 375°F and bake for 40–45 minutes, until the potatoes are tender all the way through and deep golden brown and crisp on top. If the top is browning too quickly, loosely tent with foil for the last 10 minutes. If it is not browning enough, move the dish up a shelf or switch on the grill/broiler for the final 3–5 minutes, watching carefully.

Step 8: Rest and Serve

When the potato topping is crisp and the stew is bubbling around the edges, remove the hot pot from the oven and let it rest for 10–15 minutes. This rest time allows the beef and vegetables to settle and makes the dish easier to serve cleanly.

Sprinkle with chopped fresh parsley and a final grind of black pepper, if you like. Serve generous spoonfuls, making sure each portion gets plenty of beef, root vegetables, rich gravy, and a good layer of crisp, buttery potatoes on top. This is lovely with simply cooked greens (like cabbage or broccoli) on the side, but it truly can be a complete meal on its own.

Pro Tips

• Choose the right beef: Look for well-marbled chuck or stewing steak. Lean cuts can turn dry; the fat keeps the meat tender and flavourful during the long, slow cooking.
• Do not rush the browning: Deep, even browning on the beef and onions is where much of the flavour comes from. Take your time with this step and brown in batches.
• Control the liquid level: Before adding the potatoes, the stew should be thick enough that a spoon leaves a faint trail. Too much liquid will make the potato top soggy.
• Slice potatoes evenly: Thin, even slices (2–3 mm) cook at the same rate and crisp better. A mandoline makes this quick and gives a neat, classic hot-pot look.
• Rest before serving: The 10–15 minute rest after baking is not optional if you want a nicely layered slice instead of a soupy bowlful.

Variations

• Guinness or ale version: Replace the red wine with a dark stout or ale for a deeper, slightly malty flavour. Reduce the stock slightly so the stew does not become too thin.
• Mixed root veg hot pot: Swap some of the swede for celeriac or turnip, or add a handful of diced leeks with the onions for a sweeter, more aromatic base.
• Cheesy potato top: For a richer finish, sprinkle 50–75 g (½–¾ cup) grated mature Cheddar or Gruyère over the potatoes for the last 10–15 minutes of baking.

Storage & Make-Ahead

Allow the hot pot to cool completely, then cover and refrigerate for up to 3 days. Reheat, covered with foil, in a 180°C (160°C fan) / 350°F oven for 25–30 minutes until piping hot in the centre, then uncover for the last 5–10 minutes to re-crisp the potatoes if needed.

For freezing, you can either freeze the cooked stew base (without the potato topping) for up to 3 months and add fresh potatoes before baking, or freeze the fully cooked and cooled dish well wrapped. If reheating from frozen, thaw overnight in the fridge and then reheat in the oven as above.

To get ahead, cook the beef and root vegetable stew up to 2 days in advance and chill. When ready to serve, reheat the stew on the hob until hot, add the sliced, buttered potatoes on top, and bake as directed until the potatoes are crisp and the filling is bubbling.

Nutrition (per serving)

Approximate values per serving (based on 6 servings): about 650 kcal, 40 g protein, 35 g fat, 15 g saturated fat, 45 g carbohydrates, 7 g fibre, and 1,400 mg sodium. Actual values will vary depending on the exact ingredients and brands used.