Beef Stew Gratin
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Details
Cook Time: 180 mins
Servings: 6- This hearty and comforting dish takes traditional beef stew to the next level with a crispy and cheesy breadcrumb topping. You won't be able to resist this cozy and delicious meal.
Ingredients
- 500 grams diced beef
- 50 grams plain flour
- Olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stems, diced
- 2 tablespoons tomato puree
- 2 garlic cloves, minced
- Pinch of rosemary
- 200 grams chopped tomato
- 125 millilitres red wine
- 300 millilitres beef stock
- 2 large potatoes, thinly chopped
- 2 tablespoons melted butter
- Salt
- Pepper
- Thyme
- 50 grams grated gruyere
Instructions
- Preheat oven to 180°C (350˚F).
- 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.
- 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.
- Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
- Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
- Cover the pot with a lid and cook for 2 hours.
- Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
- Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
- Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
- Enjoy!
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