adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crispy potato-topped beef stew
0 Likes
Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Family favorite beef stew topped with crispy potatoes.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1kg beef chuck steak, trimmed, cut into 3cm pieces
  • 1 red onion, chopped
  • 2 carrots, thickly sliced
  • 2 celery sticks, thickly sliced
  • 200g button mushrooms, halved
  • 20.00 ml chopped fresh thyme leaves
  • 2 dried bay leaves
  • 163.35 gm dry red wine
  • 400g jar basil pasta sauce
  • 191.25 gm beef stock
  • 62.50 ml chopped fresh flat-leaf parsley leaves, plus extra to serve
  • 600g baby charisma potatoes, very thinly sliced
  • 2.40 gm garlic salt
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • Heat half of the oil in a large casserole dish over medium-high heat until sizzling. Sear beef in two batches for 5 minutes until beautifully browned. Transfer to a bowl and set aside.
  • In the same pan, heat the remaining oil over medium heat, then add the onion, carrot, celery, and mushrooms. Sauté for 5 minutes until the vegetables start to brown. Stir in the thyme and bay leaves for 1 minute until fragrant. Pour in the wine and cook for 2 minutes until reduced by half. Add the pasta sauce, stock, and 3/4 cup water. Bring to a simmer, then return the beef to the pan. Reduce the heat to low, cover, and cook for 1 hour until the beef is almost tender. Finally, remove the beef from the heat.
  • Preheat oven to 180C/160C fan-forced. In a bowl, mix potatoes with garlic salt. Layer sliced potatoes on top of beef mixture. Spray with oil, cover, and bake for 30 minutes. Uncover, increase oven to 220C/200C fan-forced, and bake for another 30 minutes until potatoes are golden and tender. Serve sprinkled with parsley.

Similar Recipes