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Spiced Beef Hot Pot

Anna Helm Baxter
  • 140 minutes
  • Serves 4 to 6

INGREDIENTS

5 1/2

trimmed and cut into pieces 2 lb. lean beef chuck, lean

2

Bay leaves

4

Carrots, cut into 2" pieces, medium

1

Flat-leaf parsley, fresh

1

Onion, Medium

2 1/2 lb

Russet potatoes

1 14 ounce can

Tomatoes

2 tbsp

Tomato paste

1/4 tsp

Allspice, ground

1 tbsp

Flour

1

Kosher salt and pepper

2 tbsp

Olive oil, Extra virgin

2 tbsp

Butter, unsalted

1/2 cup

Red wine, dry

rounded 1⁄4 tsp ground cinnamon