Looking for something to do with all of that yummy leftover roast beef? Why not throw it in a hotpot with some tasty veg and potatoes for another delicious family meal? Perfect whether you are cooking on a tight budget or trying to cut your food waste.Jump to Recipe
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If you are reading this in the future, hopefully, life has returned to normal. But, as I write, we’re in the midst of Covid-19. In the UK, pubs, cafes, restaurants and other social settings have recently been closed, going to the supermarket is one of the most traumatic experiences going, and coming by some of our favourite foods, or even essentials like toilet roll is hard. It’s all very uncertain, and anxiety levels are high.
Now I’m not an anxious person. But, this last week all the uncertainty has left me feeling sick, unable to sleep, not wanting to eat, and feeling desperately worried that if I eat the eggs that we’ve got in the cupboard, I might never eat another one. I know that I’m by no means alone in these feelings.
Husband is a chef, I’m self-employed, and it’s all been a bit terrifying. But, it hasn’t (yet) stopped us enjoying some fabulous family meals. We’ve been able to sit down and enjoy our food, even if we’ve had to sometimes make some swaps, or try to make things go a little further. Sitting down as a family after all of the worrying news has been a way to get back to some kind of normality.
Leftovers have become an essential part of feeding our family. We’re trying to avoid waste at all costs, and doing what we can to create filling meals, without spending a fortune, or needing complicated ingredients.
Leftover Roast Beef
One thing that we’ve tried to continue is a good old Sunday roast. So far, we’ve been able to get big joints of meat, like beef or pork, fairly easily, and even if we’ve had to serve it with some frozen cauliflower, it’s still lovely to all sit down to a big hearty meal.
But, I never like to waste leftovers, nor do I like to keep them just for sandwiches. Wherever possible, I love to make another hearty family meal. It’s a great way to avoid food waste, to make your money go further, and to get another easy meal into everyone.
This Leftover Roast Beef Hotpot is absolutely perfect. I’ve used chantenay carrots and parsnips, but you can put any vegetables in it, and even if you’ve only got a bit of leftover roast beef, it’s easy to bulk it out with more veg.
Oh, and Leftover Roast Beef Hotpot is super, super simple. Which is perfect when you’ve got kids, and work and all that other life stuff going on.
Can You Use Fresh Beef?
Of course, you can. This recipe is my go-to when I’ve got leftover roast beef. But, that doesn’t mean that you can’t make it with fresh, diced beef. Just flash fry the beef so that the outsides are browned, and then follow my Leftover Roast Beef Recipe as normal.
Can You Freeze Leftover Roast Beef Hotpot?
Now, this hotpot is still pretty big. It feeds four of us really comfortably, even if we want seconds. And if you’ve got a lot of Leftover Roast Beef, it will be very filling and you may have leftovers from your leftovers.
So, the good news is that yes, you can freeze this Leftover Roast Beef Hotpot. The veg might go a little mushy, but it will still be yummy and perfectly safe to eat. Just decant it into an airtight tub once it’s cooled and pop it in the freezer. Defrost in the fridge slowly, and reheat in the oven, in an ovenproof dish until it is piping hot all of the way through.
Alternatively, your leftovers will last for a few days in the fridge.
Do You Have to Make This Hotpot Straight Away?
I tend to dice my beef on Sunday night, once we’ve all eaten and the leftovers are cooled. I then keep it in the fridge in an airtight tub and cook up my Leftover Roast Beef Hotpot the day after.
But, you certainly don’t have to. Your leftover roast beef will be fine in the fridge for up to 3 days, or, alternatively, you could freeze the beef in an airtight tub for up to two months, before defrosting it to cook your hotpot.
Leftover Roast Beef Hotpot
- Cooking Spray or a splash of oil
- 500 g Cooked Roast Beef – Diced
- 200 ml Red wine
- 1 Onion – Diced
- 1 tbsp Plain Flour
- 500 g Chantenay Carrots – Topped and Bottomed
- 3 Parsnips – Peeled and sliced
- 1 tbsp Henderson’s Relish
- 500 ml Beef Stock
- 2 Bay Leaves
- 1 tsp Ground Rosemary
- Pinch Salt and Pepper
- 750 g Potatoes – Peeled and sliced 3-5mm thick
- 100 g Butter – Melted
- Preheat the oven to 160 degrees (or 180 if not fan assisted)
- Mist a large ovenproof dish with cooking spray, or heat a splash of oil
- Add the onions and fry for 5 minutes until soft
- Add the beef and the wine and simmer for 3 minutes
- Add the carrots and parsnips and stir well
- Stir in the flour and cook for 2 minutes, stirring constantly
- Pour in the Henderson’s and stock
- Add the bay, salt and pepper, and rosemary and mix well
- Simmer for 10 minutes
- Remove from the heat and stir
- Lay the potatoes on top, to create a lid, covering as much of the stew as you can
- Brush or dab on the melted butter
- Place in the oven, uncovered for 1 hour
- Increase the oven temperature to 200 degrees for a further 10 minutes, until the potatoes are golden brown.