in

Cheesy toast-topped beef stew

2

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.
2

Tell us what you think of this recipe!

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

Source link

0/5 (0 Reviews)

Orange Aperol upside-down cake

Slow cooker lamb ragu with pappardelle