Beef and Port Hot Pot
"A really tasty one pot meal. If you like chili and garlic you can add some of it as well."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 1 1⁄2 kg beef roast
- 6 -8 sprigs of assorted fresh herbs, of your choice
- 250 ml port wine
- 500 ml beef stock
- 2 tablespoons Worcestershire sauce
- 4 potatoes, halved
- 2 parsnips, halved lengthwise
- 2 carrots, halved lengthwise
directions
- Heat oil in a saucepan over high heat and add beef and cook turning several times for about 5 minutes until beef is brown.
- Tie the stems of the herbs together and add to pan.
- Stir in port, stock and Worcestershire sauce and bring to a simmer over a medium heat.
- Simmer stirring occasionally for 1 1/4 hours/ Add the potatoes, parsnips and carrots cooking for about 20 minutes longer or until beef and vegetables are tender.
- To serve, slice the beef and accompany with vegetables and pan juices as a sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
i misread the recipe and bought beef stew instead of a roast. but i followed the recipe, adding onions, garlic and an extra cup of stock and an extra 1/2 c of port. in a separate sauce pan we cooked carrots, mushrooms, potatoes and peas until done for the veggie lovers and added half the beef and sauce, when it was cooked through. the other half i thickened with flour and water, and served over brown rice. it takes alot to make everyone happy here, and this recipe, even though it turned out differently was great for all of us! thanks for a keeper.
Tweaks
-
i misread the recipe and bought beef stew instead of a roast. but i followed the recipe, adding onions, garlic and an extra cup of stock and an extra 1/2 c of port. in a separate sauce pan we cooked carrots, mushrooms, potatoes and peas until done for the veggie lovers and added half the beef and sauce, when it was cooked through. the other half i thickened with flour and water, and served over brown rice. it takes alot to make everyone happy here, and this recipe, even though it turned out differently was great for all of us! thanks for a keeper.
RECIPE SUBMITTED BY
Latchy
Torquay, Queensland - Australia
Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara:
“Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead.
Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane.
It was in Singapore that her love of cooking, sewing and craft began. Latchy broke
military protocol for dining-in nights. Women were finally allowed to attend.
One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?”
So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill.
After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life.
Latchy started volunteering with tax help, then the multicultural respite where she
put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar.
Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
