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Cheesy toast-topped beef stew recipe
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Prep Time:
15 minutes
Cook Time:
145 minutes
Total Time:
160 minutes
Elevate your beef stew with golden, crispy toasties for a family favorite meal.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 750g beef chuck steak, cut into 4cm pieces
  • 1 brown onion, finely chopped
  • 3 carrots, sliced diagonally 1cm thick
  • 2 celery sticks, thickly sliced
  • 2 garlic cloves, finely chopped
  • 1 dried bay leaf
  • 3 sprigs fresh thyme
  • Sprigs fresh thyme, to serve
  • 123.75 gm red wine
  • 510.00 gm beef stock
  • 22.20 gm tomato paste
  • 600g baby white potatoes (see notes)
  • 6 thick slices crusty bread (see notes)
  • 187.50 ml grated tasty cheese
Instructions:
  • In a large flameproof baking dish, heat half of the oil over high heat. Season the beef, then add half of it to the dish. Sear for 4 minutes or until browned, then transfer to a plate. Repeat with the remaining beef.
  • Lower the heat to medium and pour in the remaining oil. Drop in the onion, carrot, celery, garlic, bay leaf, and thyme sprigs. Sauté for 5 minutes until the onion softens. Pour in the wine and let it come to a boil. Boil for 3 minutes to reduce it. Add back the beef into the pot along with the stock and tomato paste. Bring to a boil, season with salt and pepper, then cover and let it simmer over medium-low heat for 1 hour. Toss in the potatoes, cover, and cook for an additional hour until the beef and potatoes are tender. Remove and discard the bay leaf and thyme sprigs.
  • Preheat the grill on high. Place the bread on top of the stew, then generously sprinkle with cheese and extra thyme leaves. Grill for 4 to 6 minutes, or until the bread turns golden and the cheese is melted. Serve and enjoy!

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