Name: Spiced Beef Hot Pot
Total time: 140 min
Ingredients: 1/2 c. dry red wine; 2 lb. lean beef chuck, trimmed and cut into 11/2" pieces; 1/4 tsp. ground allspice; 1 14-oz can diced tomatoes; 2 tbsp. unsalted butter, melted; Kosher salt and pepper; 1 tbsp. flour; 1 Medium onion, sliced; rounded 1⁄4 tsp ground cinnamon; 4 medium carrots, cut into 2" pieces; 2 bay leaves; Chopped fresh flat-leaf parsley, for serving; 2 1/2 lb. russet potatoes , peeled and sliced 1/3" thick; 2 tbsp. tomato paste; 2 tbsp. Extra virgin olive oil

Hot Pot

What type of broth should I use for the hot pot?

In what order should I add ingredients to the hot pot?

How do I control the heat of the hot pot?

Do I need any special equipment for a hot pot meal?

Can I prepare any of the ingredients in advance?

What is the ideal ratio of ingredients for a balanced hot pot?

Can I re-use the broth for another round of hot pot?

Potato rounds top savory lean beef, seasoned with bay leaves and allspice, in this delicious casserole recipe.

Milk

Wheat

Gluten Free

Lactose Free

Wine

milliliter

cabernet sauvignon red wine

Red Meat

gram

chuck roast

Seasonings

ground allspice

Canned Vegetables

diced tomato

Butter & Margarine

unsalted butter

Salt & Pepper

Flour & Meal

all purpose flour

Fresh Vegetables

onion

ground cinnamon

carrot

dried bay leaves

fresh parsley

russet potato

tomato paste

Oils

extra virgin olive oil

Lutein+zeaxanthin

Vitamins

Vitamin A

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Copper

Minerals

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Sugar

Carbohydrates

Protein

Calories

Water

Alpha-carotene

Cholesterol

Dietary Fiber

Lycopene

Iodine

Calories from Fat

Pantothenic acid (B5)

Calcium

Beta-cryptoxanthin

Choline

Folic Acid (B9)

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Selenium

Manganese

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Spiced Beef Hot Pot

Beverages

Meat & Seafood

Baking Goods

Produce

Dairy

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