Slow cooker beef hotpot

Packed with flavour and meltingly tender beef, try this classic comfort food with steamed rice and greens.

Each serving provides 212kcal, 20g protein, 14g carbohydrate (of which sugars 13g), 8g fat (of which 2.5g saturates), 2g fibre and 2.8g salt.

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  • 1 onion, chopped
  • 2 carrots, cut into 1cm/½in slices
  • 1 tbsp vegetable or sunflower oil
  • 500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices
  • 5 garlic cloves, crushed or finely chopped
  • 5cm/2in piece fresh root ginger, finely grated
  • 1 fat red chilli, shredded (I leave the seeds in)
  • 2 tbsp light muscovado sugar
  • 1 tbsp miso paste, optional, but this will add extra depth to the sauce
  • 6 tbsp light soy sauce
  • 300ml/½ pint beef stock
  • 1 tsp sesame oil, plus more to serve
  • 2 bunches spring onions, trimmed then cut into finger-length pieces
  • few handfuls fresh beansprouts