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Beef casserole topped with crispy potato
Beef casserole topped with crispy potato
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Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Elevate your family dinner with a slow-cooked beef casserole topped with crispy potatoes.
Ingredients:
  • 75g plain flour
  • 1kg gravy beef casserole steak, cut into 4cm pieces
  • 6 brown onion shallots, peeled
  • 2 carrots, peeled, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 750ml beef stock
  • 400g can diced tomatoes
  • 44.40 gm tomato paste
  • 24.40 gm Worcestershire sauce
  • 16.00 gm brown sugar
  • 20.00 ml apple cider vinegar
  • 1 sprig rosemary
  • 500g Royal Blue or Red Royale potatoes, thinly sliced
  • 20g butter, melted
  • Steamed green beans, to serve
Instructions:
  • Spread flour on a plate and season generously with salt and pepper. In a large oven-proof casserole dish, heat half of the oil over medium-high heat. Lightly coat the beef in the seasoned flour and sear in batches for about 5 minutes, or until nicely browned. Transfer the beef to a plate.
  • In the same dish, heat the remaining oil and sauté onion, carrot, and celery until just tender, about 5 minutes. Add garlic and cook for 1 minute. Return beef to the dish, then add stock, tomatoes, tomato paste, Worcestershire sauce, sugar, vinegar, and rosemary. Bring to a boil, then reduce heat to low and simmer for 2 hours until meat is tender.
  • Preheat the oven to 200C. Layer potato slices over the casserole, ensuring full coverage over the meat. Brush the potatoes with butter and season generously with salt and pepper. Bake for 45 minutes or until the potatoes are golden and crispy.
  • Garnish casserole with steamed green beans.

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