Slow Cooker Cajun Beef Hotpot

close up shot of cajun beef hotpot in slow cooker

Print Recipe

5 from 1 vote

This Cajun Beef Hotpot is one of the most delicious things you can make in the slow cooker!

Prep Time15

Cook Time3 45

Total Time4

Course: Dinner, Main Course

Cuisine: Cajun, Tex Mex

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
3.5L Slow Cooker
Sieve (for draining beans)
Cheese Grater
Serving Spoon

Ingredients

125g / 4.5oz finely diced Smoked Bacon Lardons
2 Peppers, finely diced (1 red 1 green)
1 medium White Onion, finely diced
1 stalk of Celery, finely diced
3 cloves of Garlic, finely diced
500g / 1lb lean Ground/Minced Beef (5%)
1x 400g/14oz can of Crushed Tomatoes
1x 400g/14oz can of Kidney Beans, rinsed & drained
3 tbsp Tomato Puree (Tomato Paste in US)
1x Beef Oxo/Bouillon Cube, crumbled
2 tbsp Cajun Seasoning (see notes)
1 tsp Smoked Paprika
1/4 tsp EACH: Salt, Black Pepper, plus more as needed
400g / 14oz Baby Potatoes, or as needed to cover the filling
150g / 1 1/2 cup Cheddar
Sour Cream, to serve (optional)

Instructions

Add the bacon to a large pan then turn the heat to medium. Gently fry until crisp with the fat rendered down, then add the bacon to a 3.5L slow cooker, leaving the excess fat in the pan.
Raise the heat slightly to medium-high then add the peppers, onion, celery and garlic. Fry until it all softens and starts to colour. This step is important not only to develop some flavour, but also to sweat out the moisture so the filling doesn't come out watery in the slow cooker. Add the beef and fry until browned, breaking up with your wooden spoon as you go. Add it all to the slow cooker.
Add the crushed tomatoes, kidney beans, tomato puree, Oxo cube, Cajun seasoning, smoked paprika, salt and pepper to the slow cooker and give it all a good stir. Use your wooden spoon to level the top so it's flat. Slice the baby potatoes to around 1/4" thick then lay the slices over the filling, working from the outside in, overlapping as you go (see video for reference). Generously season with salt and pepper, then pop the lid on and cook on HIGH for 3 1/2 hours or LOW for 7 hours, or until the potatoes are very tender.
Take the lid off, cover with cheese then add the lid back on for 5 or so mins, or until the cheese melts. If there's a considerable amount of water on the potatoes before you add the cheese, you can gently dab them with kitchen roll/paper towel to remove some. If it's just oil I typically leave it there as it's flavour.
Serve up with sour cream if desired then tuck in and enjoy!

Video

Notes

a) Frying - Frying the veg is important to sweat out the water it contains. I also like to fry the veg to develop a little more flavour (otherwise you're kind of just boiling it in the slow cooker). You should have enough oil from the bacon, but if not, just top up with a dash of oil.

b) Beef - Make sure you're using lean beef (I use 5%). If you're using fatty beef, you'll end up with a layer of oil sitting on top of the potatoes. Also, same as the veg. Make sure you fry off any moisture that the beef produces beef you add it to the slow cooker.

c) Cajun Seasoning - Different brands will be spicier than others. I've used various different brands and never found 2 tbsp to end up crazy spicy. It should have a nice kick, but nothing overbearing. If you find it spicy I recommend serving with a dollop of sour cream to sooth out the spice.

d) Leftovers - Just allow to completely cool then tightly store in the fridge for a few days (or freezer long term). I typically reheat in the microwave until piping hot again.

e) Calories - Whole recipe divided by 4 with no sour cream.

Nutrition