How To make Dutch Hot Pot
Ingredients
2
pound
pork, shoulder, boneless, cubed
1/4
cup
flour
1
tablespoon
salt
1
teaspoon
thyme, crumbled
1
teaspoon
coriander seeds, crushed
1/4
teaspoon
pepper
1
pound
beans, kidney, canned
1
water, boiling
4
each
potatoes, sliced 1/4 inch thin
4
each
onions, sliced
8
each
carrots, chopped in 4 inch pieces
2
tablespoon
butter, or margarine
Directions:
Trim excess fat from pork. Shake cubes, with flour in a plastic bag to coat well. Mix salt, thyme, coriander seeds and pepper in a cup; reserve.
Drain liquid from kidney beans into a 2 cup measure; add boiling water to make 1-1/2 cups.
Layer vegetables and meat into a slow cooker this way: half each of potatoes, onions, pork, kidney beans and carrots, sprinkling each layer lightly with seasoning mixture. Repeat with remaining vegetables, pork and seasoning mixture for a second layer.
Pour liquid over; dot with butter or margarine; cover. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.
How To make Dutch Hot Pot's Videos
COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
Athletic Greens Offer: Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
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6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
-- RECIPE --
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.
Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.
Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.
Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.
Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.
At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
--
BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin
Stir ingredients to combine and dissolve gelatin.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#beefstew #beef #stew
CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Making Authentic Hot Pot at Home (2 Ways)
Homemade Hot Pot is one of the greatest family meal recipes of all time.
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Full Recipe:
How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
In this video, Martha Stewart shows you how to make pot roast with a recipe that makes eight servings — perfect for holiday entertaining. This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips.
#MarthaStewart #Cooking #Recipe #Roast #PotRoast #Food
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
Dutch Oven Lamb Hot Pot | Dutchy Cooking |
#lambhotpot #castironwednesday #freezerraid
A British Classic, Lamb Hot Pot, #lambhotpot cooked in a wood burning stove, cooked for a #castironwednesday & #freezerraid.
Serves 2
Ingredients
1 Tbs Oil
450 g Diced Lamb
2 Tbs Flour
1 Chopped Onion
2 Chopped Garlic Cloves
250 ml Lamb Stock
2 Tbs Worcestershire Sauce
1 Tsp Dried Thyme
1 Tsp Ground Black Pepper
1 Tsp Salt
1 Sprig Fresh Rosemary
1 Peeled & Chopped Carrot
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Simple Lamb Stew | Quick and Easy Food | Jamie Oliver
For a succulent melt in the mouth family meal, you must try this quick to prepare lamb stew recipe. Slow cooked for big flavour - this is one dish you'll be coming back to again and again. Catch up on all of Jamie's shows in the UK on
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Rotterdam | Hot & Hot Hotpot, Chinese cuisine with Sichuan specialties - The Netherlands Rotterdam
Rotterdam | Hot & Hot Hotpot, Chinese cuisine with Sichuan specialties - The Netherlands Rotterdam
Do you like it HOT or NOT? At Hot & Hot you can enjoy the hottest Sichuan hot pot from the most spicy Chinese cuisine with different kind of Sichuan specialties. You can experience the original Chinese dining culture with the taste of authentic Sichuan flavor. For my friends who don’t eat spicy food (like me), no worries. You can also enjoy a delicious hot pot without any spicy peppers added to it.
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