Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Beef Stew Gratin

by Matthew Cullum

Ingredients

for 6 servings

  • 1 lb
    diced beef (500 g)
  • ½ cup
    plain flour (50 g)
  • olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stems celery, diced
  • 2 tablespoons
    tomato puree
  • 2 cloves garlic, minced
  • 1 pinch fresh rosemary
  • 1 cup
    chopped tomato (200 g)
  • ½ cup
    red wine (125 mL)
  • 1 ¼ cups
    beef stock (300 mL)
  • 2 large potatoes, thinly chopped
  • 2 tablespoons
    butter, melted
  • salt, to taste
  • pepper, to taste
  • fresh thyme
  • ½ cup
    gruyère cheese, grated (50 g)
    Calories 372
    Fat 18g
    Carbs 20g
    Fiber 1g
    Sugar 2g
    Protein 29g

Estimated values based on one serving size.

Advertisement

Preparation

  1. Preheat oven to 180°C (350˚F).
  2. Add salt and pepper to the flour and use it to coat the diced beef. Brown off beef in a deep ovenproof pan with olive oil. Remove from pan.
  3. Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3-5 minutes. Add the garlic and fry for 2 minutes together with the beef.
  4. Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
  5. Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
  6. Cover the pot with a lid and cook for 2 hours.
  7. Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
  8. Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
  9. Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
  10. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this