Beef & bean hotpot

30-60 minutes 400 kcal or less baked beans carrot carrots hotpot mains one pan over an hour potatoes stew tabasco sauce warming winter

N/A

Source

Ingredients

750g lean minced beef

1 beef stock cube

2 large onions , roughly chopped

450g carrots , peeled and thickly sliced

1.25kg/2lb 12oz potato , peeled and cut into large chunks

2g cans baked beans

Worcestershire sauce or Tabasco sauce , to taste

large handful of parsley , roughly chopped

Method

Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.

Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.

Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.