Beef & Kumara Hotpot

Name: Beef & Kumara Hotpot
Cuisine: New Zealand
Ingredients: 1 kg Lean beef chuck (diced); 1.2 kg Orange kumara (thick slices); 3 large Onions (sliced); 4 Carrots (thick slices); 1 L Low-sodium beef stock; 3 tbsp Worcestershire sauce; 2 tbsp Tomato paste; few sprigs Fresh thyme; 2 tbsp Olive oil

A recipe from New Zealand.

🇳🇿 New ZealandhotpotbeefkumarahighProteinhighCarbcomfortFoodoneDishfamilyStylewinterclassic

Nutrition (per serving)

460Calories

42 gProtein

52 gCarbs

18 gFat

10 gSugar

750 mgSalt

Ingredients

1 kg Lean beef chuck (diced)
1.2 kg Orange kumara (thick slices)
3 large Onions (sliced)
4 Carrots (thick slices)
1 L Low-sodium beef stock
3 tbsp Worcestershire sauce
2 tbsp Tomato paste
few sprigs Fresh thyme
2 tbsp Olive oil

Method

Preheat oven 160°C. Brown beef in batches in hot pot with oil (no extra salt). Remove.
In same pot, sauté onions until soft and golden (8 min). Stir in tomato paste 2 min.
Layer beef, kumara, carrots and thyme in casserole dish. Pour over stock and Worcestershire.
Cover tightly, bake 2.5–3 hours until beef tender and kumara soft. Stir gently halfway if needed. Serve hot – warming NZ beef-kumara hotpot.