The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Easy Beef Hotpot with Green Beans
A comforting hot pot starring our slow-cooked British beef – giving you all that amazing depth of flavour without all the work! Fill it up with earthy mushrooms, sweet carrot and fragrant rosemary. Top with a crispy potato crust and serve with fresh green beans for extra goodness.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 onion
- 4 garlic clove
- 2 carrot
- 4 tbsp tomato purée
- 550g 8 hour slow cooked beef (beef, garlic puree, salt, tapioca starch, onion powder, thyme, black pepper.)
- 4 large potatoes
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 240g chestnut mushrooms
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 240g green beans
- 1 handful of fresh rosemary
Nutritional Information
Calories: 540
Protein: 38g
Carbs: 59g
Fat: 15g
Easy Beef Hotpot with Green Beans
A comforting hot pot starring our slow-cooked British beef – giving you all that amazing depth of flavour without all the work! Fill it up with earthy mushrooms, sweet carrot and fragrant rosemary. Top with a crispy potato crust and serve with fresh green beans for extra goodness.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Bring a large saucepan filled with salted water to a boil
- Boil a kettle
- Pull out a jug, a sieve, a medium frying pan & a large ovenproof dish
Get the potatoes on
- Dissolve the stock powder in the jug with 300ml boiling water
- Thinly slice the potatoes
- Add them to the saucepan and boil for 3 mins, then remove and leave to steam dry
Prep the veg
- Finely dice the onion. Finely chop or crush the garlic
- Peel the carrots and dice into 1cm cubes. Remove the rosemary leaves from one stalk and finely chop
- Slice the mushrooms
Build the dish
- Heat the medium frying pan with 1/2 tsp oil on a medium-high heat. Once hot, add the onion, garlic, carrots and 3/4 of the rosemary
- Cook for 5 mins, then add the mushrooms and cook for a further 3 mins
- Add the tomato puree and cook for 1 min, then add the vinegar, stock and the beef (with its juices). Season with salt and pepper
- Simmer for 5 mins until the liquid reduces to a sauce (add a little more water if it gets too dry)
Oven time
- Transfer the mixture to a large ovenproof dish, then layer the potato slices on top
- Brush the potatoes with 1/2 tsp oil and scatter with the remaining rosemary (to taste), then season with salt and pepper
- Bake for 20-25 mins, until golden and crispy
Cook the green beans & plate up
- Meanwhile, wipe the potato saucepan clean. Heat the saucepan filled with salted boiling water on high heat
- Add the green beans to the saucepan and boil for 3-4 mins, until cooked
- Drain then season with salt and pepper
- Serve the beef hot pot with the green beans
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.