Slimming World Beef and Bean Hotpot Bake
This recipe for Slimming World beef and bean hotpot is another one of my favourite comfort foods.
Header Image © Slimming World (I forgot to take a photo of the hotpot when it was cooked, we were all too eager to eat!)
Beef and Bean Hotpot Bake
Serves 4
1 syn per serving
Ingredients
750g lean cubed stewing beef, all visible fat removed
2 large onions, peeled and chopped
450g carrots, peeled and chopped
1 level tbsp plain flour
Salt and freshly ground black pepper
200ml boiling hot beef stock
2 tsp Worcestershire sauce
400g can baked beans
600g potatoes, peeled and sliced thinly
2 bay leaves
Method
- Preheat the oven to 180°/160° Fan/Gas 4
- Put the carrots, beef and flour in a baking dish. Stir to coat the carrots and the beef in the flour
- Pour in the hot stock, Worcestershire sauce, beans, onions, salt and pepper and bay leaf. Stir again then arrange sliced potatoes on the top
- Cover with foil and place in the oven for 2 and a half to 3 hours, or until the potatoes are tender.
- Remove the foil then turn the oven up to brown the potatoes.
Serve with lots of lovely speed vegetables. My favourites are Brussel sprouts and broccoli
5 Comments
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There are two recipes here. One says 1-1 1/2 hrs or until potatoes are tender, the other says 2 1/2-3 hrs or until the potatoes are tender. Both recipes use the same oven temperature so as I need to have dinner ready by a certain time could someone suggest which time is more likely to be right. Thanks
Hello Mr Stokes, I used the recipe from the Slimming World website and at the time of posting, the recipe said to cook for 1 and a half hours. Slimming World must have revised their recipe since I posted.
I did find that we needed to cook the dish for longer but I assumed I’d cut the potatoes thicker than stated!
Thank you for bringing this to my attention, I’ll change my recipe to reflect the official recipe 🙂
How many calories in this recipe please
I’m afraid I don’t know as we don’t count calories when doing Slimming World.
Hmmm this sounds lovely – I've bookmarked it 🙂