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96% would make again

Beef Stew Gratin

Tasty Team
June 10, 2019
Beef Stew Gratin

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 (50 g), grated

Nutrition Info

  • Calories 456
  • Fat 18g
  • Carbs 38g
  • Fiber 2g
  • Sugar 7g
  • Protein 31g

Estimated values based on one serving size.

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!

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 (50 g), grated

Nutrition Info

  • Calories 456
  • Fat 18g
  • Carbs 38g
  • Fiber 2g
  • Sugar 7g
  • Protein 31g

Estimated values based on one serving size.

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!
Beef Stew Gratin

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