Hey there, fellow food enthusiasts!
I hope you’re all ready to roll up your sleeves and dive into a dish that’s close to my heart and hearth—today, we’re putting a delightful twist on a British classic. Imagine tender beef immersed in a symphony of veggies, then crowned with a golden layer of air-fried potato slices… sounds amazing, doesn’t it? That’s exactly what’s on the menu tonight: a British Beef Hot Pot with Crispy Air-Fried Potato Slices, perfect for a family like ours that loves bold flavors but keeps an eye on those pesky allergens.
First off, the ingredient list is chock-full of nourishing goodies. Diced beef becomes melt-in-your-mouth tender, while the carrots, celery, and onions contribute a treasure trove of vitamins—A, C, and K, to spotlight a few—and fiber. Not to mention, celery is a natural anti-inflammatory, and onions are rich in antioxidants.
Getting into the kitchen, the prep work is a breeze. Kids are wonderful sous-chefs, particularly with tasks like peeling potatoes. Ours love taking charge of sprinkling herbs and measuring the Worcestershire sauce (double-check it’s free from soy for our household)—little steps that make them proud contributors to the family meal!
Now, speaking of family meals, we’re using the trusty slow cooker. It does wonders for our busy schedule, allowing flavors to develop beautifully throughout the day without much fuss. Just imagine walking into a home smelling of a savory, simmering hot pot—pure bliss.
As for those potatoes, did I mention we’re forgoing traditional layers of cream and cheese and zipping them straight into the air fryer? Not only does this sidestep our dairy allergies, but it also offers a healthier, yet equally satisfying crunch. It’s marvelous how something as simple as crispy potatoes can transform a dish into an experience, isn’t it?
Now, let’s chat about the topping. Many of you are familiar with potato dauphinoise and potato au-gratin, two starchy delights usually loaded with creamy, cheesy goodness. Our version—those thinly sliced air-fried potatoes—is, I dare say, every bit as special. We achieve a similar comforting texture but in a way that’s friendly to our allergy constraints.
I mustn’t forget the mirepoix—the French’s cooking’s holy trinity of onions, carrots, and celery, minced and softened in a bit of oil before everything else joins the slow cooker pool. This trio sets the stage for deep, complex flavors that form the base of our hot pot, a crucial step not to be skipped.
Dishing up, each bowl is a canvas onto which we layer our steaming-hot hot pot before crowning it with a crispy potato topping. The result? A hearty, home-cooked meal that warms the soul and brings the family together, even on the dreariest of British evenings.
So, tie your apron, and let’s make this culinary venture one for the books—or well, at least one your family will request over and over. I can’t wait to hear how your Beef Hot Pot turns out, so don’t forget to leave a comment below or tag me with your culinary creations!
Stay lovely and satiated,
Al
P.S. I didn’t forget—those with keen eyes will notice we’ve reinvented the traditional without breaking our allergy-safe streak. Go us! 🎉
Ingredients
– 800g diced beef
– 4 medium carrots, peeled and chopped
– 4 celery stalks, chopped
– 2 large onions, peeled and diced
– 3 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce (ensure it’s free from soy)
– 1 liter beef stock (ensure it’s free from soy and dairy)
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper, to taste
– 300g frozen peas
– 6 medium potatoes, peeled and thinly sliced
– Olive oil, for drizzling
– 1 tablespoon cornstarch (optional, for thickening)
– Fresh parsley, chopped (for garnish)
Method
1. Begin by preparing your slow cooker. Set it to low heat to preheat while you prepare the ingredients.
2. In a large pan over medium-high heat, brown the diced beef in batches to avoid overcrowding the pan. Each batch should take about 3-4 minutes to achieve a nice sear. Once browned, transfer the beef to the slow cooker.
3. In the same pan, add a bit of olive oil if necessary, and sauté the onions, carrots, and celery for about 5 minutes or until they start to soften and the onions become translucent. This is your mirepoix, which is a flavorful base for the hot pot!
4. Add the tomato paste to the vegetables and cook for another 2 minutes, stirring frequently to prevent burning.
5. Transfer the sautéed mirepoix to the slow cooker with the beef. Add the Worcestershire sauce, dried thyme, dried rosemary, and salt and pepper. Pour in the beef stock, ensuring the meat and vegetables are well-covered.
6. Cover the slow cooker with its lid and cook on low for 6-8 hours, or on high for 4 hours, until the beef is tender and the flavors are well combined.
7. About 30 minutes before the hot pot is done, stir in the frozen peas to heat through and thicken if desired. If you’d like a thicker sauce, mix 1 tablespoon of cornstarch with a bit of cold water to create a slurry and stir it into the hot pot.
8. Preheat your air fryer to 200°C (390°F). Toss the thinly sliced potatoes with a drizzle of olive oil, and season with salt and pepper. Arrange them in a single layer in the air fryer basket (work in batches if necessary). Air fry the potato slices for 10-15 minutes until they are golden and crispy, flipping them halfway through the cooking time.
9. To serve, ladle the beef hot pot into bowls and top with a generous layer of the crispy air-fried potato slices. Garnish with fresh parsley.
10. Allow everyone to enjoy the hot pot right away, reminding them to be cautious of the hot portions!
