Slow-Cooked Classic Beef, Garlic & Herb Hotpot Recipe

Slow-Cooked Classic Beef, Garlic & Herb Hotpot


  • 400 g
    blade or gravy beef, trimmed of fat and cut into 2cm cubes
  • 1 tbsp
  • 2 tsp
    canola oil or cooking spray
  • 1 pkt
    MAGGI Beef Bourguignon Recipe Mix
  • 1 x 400g
    can tomato purée, 400g
  • 2 tbsp
    fresh or 2 tsp dried marjoram
  • 1
    bay leaf
  • 1 (200g)
    red onion, sliced
  • 2 sticks (120g)
    celery, chopped
  • 2 cups (140g)
    button mushrooms, sliced

How to Cook

Prep Time: 15 minutes | Cooking Time: 600 minutes
  1. Set the slow cooker to low.

  2. Toss beef cubes in flour. Heat oil in a large frying pan and brown the beef.

  3. Remove meat from pan with tongs.

  4. Combine Beef Bourguignon Recipe Mix, tomato puree and marjoram.

  5. Add to the slow cooker bowl with meat, bay leaf and prepared vegetables.

  6. Cook on low for 8-10 hours.

  7. Serve with mashed potatoes or creamy garlic thyme polenta.