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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)

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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!
 

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