Cheesy toast-topped beef stew


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Classic beef stew gets an upgrade with these golden toasties that the whole family will enjoy.

15 Ingredients

  • 2 tbsp 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

  • 1/2 cup red wine

  • 2 cups Massel Beef Style Liquid Stock

  • 1 tbsp tomato paste

  • 600g baby white potatoes (see notes)

  • 6 thick slices crusty bread (see notes)

  • 3/4 cup grated tasty cheese

3 Method Steps

  • Step 1

    Heat half the oil in a large, flameproof baking dish over high heat. Season beef. Add half the beef to dish. Cook for 4 minutes or until browned. Transfer to a plate. Repeat with remaining beef.

  • Step 2

    Reduce heat to medium. Add remaining oil to dish. Add onion, carrot, celery, garlic, bay leaf and thyme sprigs. Cook, stirring occasionally, for 5 minutes or until onion softens. Add wine. Bring to the boil. Boil for 3 minutes or until reduced. Return beef to dish with stock and tomato paste. Bring to the boil. Season with salt and pepper. Cover. Reduce heat to medium-low and simmer for 1 hour. Add potatoes. Cook, covered, for a further 1 hour or until beef and potatoes are tender. Discard bay leaf and thyme.

  • Step 3

    Preheat grill on high. Arrange bread over stew. Sprinkle with cheese and extra thyme leaves. Grill for 4 to 6 minutes or until bread is golden and cheese is melted. Serve.

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Recipe Notes

Halve any large potatoes.

We used a pane di casa loaf.

Stew can be made ahead of time. Follow recipe to the end of Step 2. Refrigerate for up to 2 days.

Nutritional Information

Per serving

  • 601

  • 2515 kj

  • 39.2g

  • 10g

  • 7g

  • 39.2g

  • 964mg

  • 44.9g

All quantities above are averages

Image by Guy Bailey And Guy Bailey

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