Wattie's Country Beef Hot Pot

Great to have all year round!

  • Serves 6
  • 10 mins to prepare
  • 300 mins to cook
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  • 500g gravy beef
  • 2 medium red or brown onions, peeled and cut into quarters
  • 2 stalks celery, chopped roughly
  • 2 carrots, peeled and thickly sliced
  • 535g can Wattie's Just Add Italian Mince & Vegetables Simmer Sauce
  • 2 bay leaves (optional)
  • 425g can Craig's Red Kidney Beans in brine, drained and rinsed


  1. Turn the slow cooker on to low to pre-warm.
  2. Cut beef into 3cm pieces and place in the slow cooker. Add the onions, celery and carrots.
  3. Pour over Wattie's Just Add Italian Mince & Vegetables Simmer Sauce, ½ cup water and bay leaves.
  4. Cover with the lid. Cook on low for 5-7 hours, until the meat is tender.
  5. Stir in the drained Craig's Red Kidney Beans. cover and cook for a further 10-15 minutes, until the beans are hot. Season to taste.
  6. Remove the bay leaves. Serve with mashed potato and seasonal vegetables.

To oven cook: Place ingredients in a casserole dish. Cover. Cook at 160oC for 2 ½-3 hours, until meat is tender. Remove from the oven and add the drained Craig's Red Kidney Beans. Cover. Return to the oven and cook a further 10 minutes until the beans are heated through.

Tip: For quick and easy mashed potato, microwave Wattie's frozen Steam 'n' Mash according to packet directions. Mash with milk and a knob of butter for extra creamy mashed potato.

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