Drovers Pride Beef Hot Pot



  • 2 tablespoons olive oil
  • 500g Drovers Pride Hot Pot Diced Beef 
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 medium carrots, peeled, halved, sliced
  • 2 celery stalks, chopped
  • 2 tablespoons plain flour
  • 2 large potatoes, peeled, cut into approx. 3cm cubes
  • 2 dried bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1/2 cup red wine
  • 1 & 1/2 cups beef stock
  • Crusty bread, to serve


Step 1

Preheat conventional oven to 180°C / fan-forced to 160°C. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

Step 2

Heat remaining oil in casserole dish. Add onion, garlic, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour. Cook, stirring, for 1 minute. Add potato, bay leaves, thyme and rosemary. 

Step 3

Stir in wine and stock. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard bay leaves. Serve with crusty buttered bread.