Hot pot potatoes

Ingredients

• 90 ml (6 tbsp)oil
• 907 g (2 lb)beef, lamb or chicken, cut into 5 cm (2-inch) cubes
• 5 ml (1 tsp)dried thyme
• 10 ml (2 tsp)chicken bouillon
• 5 ml (1 tsp)cayenne pepper
• 1 tspsalt and pepper, to taste
• 3 clovesgarlic, minced or very finely chopped
• 2.5 ml (1/2 tsp)fresh ginger, grated
• 1 mediumonion, sliced
• 4ripe tomatoes, diced into roughly 1 cm (1/2-inch) cubes
• 30 ml (2 tbsp)tomato paste
• 1.36 kg (3 lb)russet or Irish potatoes, peeled and cut into 5 cm (2-inch) cubes
• 480 ml (2 cups)chicken broth
• 1red bell pepper, deseeded and sliced into strips
• 1green bell pepper, deseeded and sliced into strips

Instructions

1. 1

   Brown the meat

   Heat the oil in a pan until hot but not smoking. Add the meat, thyme, chicken bouillon, cayenne, salt and pepper. Stir to coat the meat with the seasonings and brown it well.

2. 2

   Cook the tomatoes

   Stir in the onion, tomatoes and tomato paste. Add the garlic and ginger, cover and cook over medium heat for about 5 minutes, until the tomatoes break down and release their juice.

3. 3

   Simmer the potatoes

   Add the potatoes and chicken broth, stir and cover. Cook for about 20 minutes, until the potatoes are tender enough to cut easily with a spoon.

4. 4

   Add the peppers

   Add both peppers about 3–4 minutes before the end of the cooking time. Continue cooking until they soften but retain a little bite.

5. 5

   Serve the dish

   Serve as a complete meal, or accompany it with crusty bread.

What are hot pot potatoes?

This American-style dish is a one-pot meal of meat and potatoes cooked together with vegetables and broth. Despite the name, it is not the tabletop hot pot associated with East Asian cooking.

Here, browned meat builds a savoury base, while tomatoes soften into the cooking liquid and potatoes make the dish hearty. Peppers go in near the end so they keep some texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 717 calories, 32g protein, 47g carbs, 45g fat.

The potatoes and tomatoes provide most of the carbohydrates, while the oil contributes much of the fat and the meat supplies most of the protein. To balance the plate, serve a modest portion with extra non-starchy vegetables rather than adding more bread.

Choosing the meat and potatoes

Meat: Beef is the listed choice, while lamb or chicken can also be used. Cut it into even 5 cm cubes so the pieces cook at a similar pace.

Potatoes: Russets or Irish potatoes are suggested. Peel and cube them evenly, then check for tenderness with a spoon as they simmer.

Build flavour in the pan

Browning: Heat the oil until hot but not smoking, then stir the meat with the seasonings until well browned. This step gives the stew its savoury starting point.

Tomatoes: Cover the pan after adding the onion, tomatoes, tomato paste, garlic and ginger. The five-minute cook lets the tomatoes break down and release their juice.

Check the potato texture

Tenderness: The potatoes are ready when a spoon cuts through them easily, which the method estimates will take about 20 minutes after adding the broth. If they are still firm, continue cooking until they reach that cue.

Peppers: Add the red and green pepper strips only for the final 3–4 minutes. They should soften while still having a little bite.

Timing and serving

The recipe gives a total time of 35 minutes, with about 5 minutes for the tomato mixture and about 20 minutes for the potato simmer, plus the remaining preparation and cooking steps.

Serve it on its own as a complete meal, or add crusty bread alongside. The bread is useful for scooping up the tomato-and-broth sauce.

Recipe notes & tips

• Cut the meat and potatoes into evenly sized cubes for more consistent cooking.
• Heat the oil until hot but stop before it begins to smoke.
• Stir the meat as it browns so the seasonings coat the pieces.
• Keep the lid on while the tomatoes cook and while the potatoes simmer.
• Add the pepper strips only for the final 3–4 minutes to preserve some bite.

Variations

• Use lamb: Swap it for the beef and keep the same cube size.
• Use chicken: Choose chicken instead of beef and cut it into 5 cm cubes.
• Change the pepper mix: Use two peppers of the same colour if that is what you have.
• Adjust the heat: Reduce the cayenne for a milder pot.
• Serve with bread: Add crusty bread at the table to accompany the broth.

Common mistakes to avoid

• Smoking oil: Heat it until hot but not smoking before adding the meat.
• Uneven cubes: Cut the meat and potatoes to similar sizes so they cook more evenly.
• Rushing the tomatoes: Keep the pan covered for about 5 minutes so they can break down and release their juice.
• Firm potatoes: Check that a spoon cuts through them easily before serving.
• Overcooked peppers: Add them just 3–4 minutes before the end so they retain some bite.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a pan or microwave until piping hot throughout; add a little broth if the mixture has thickened.

Frequently asked questions