Crispy potato-topped beef stew

Crispy potato-topped beef stew

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With a crunchy potato top and a full-of-flavour beef stew underneath, this bake is sure to become a family favourite.

The ingredient of Crispy potato-topped beef stew

  1. 2 tablespoons extra virgin olive oil
  2. 1kg beef chuck steak, trimmed, cut into 3cm pieces
  3. 1 red onion, chopped
  4. 2 carrots, thickly sliced
  5. 2 celery sticks, thickly sliced
  6. 200g button mushrooms, halved
  7. 1 tablespoon chopped fresh thyme leaves
  8. 2 dried bay leaves
  9. 2/3 cup dry red wine
  10. 400g jar basil pasta sauce
  11. 3/4 cup beef stock
  12. 1/4 cup chopped fresh flat-leaf parsley leaves, plus extra to serve
  13. Olive oil spray
  14. 600g baby charisma potatoes, very thinly sliced
  15. 1 teaspoon garlic salt
  16. Fresh flat-leaf parsley leaves, to serve

The instruction how to make Crispy potato-topped beef stew

  1. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook beef, in 2 batches, for 5 minutes or until browned all over. Transfer to a heatproof bowl.
  2. Heat remaining oil in same dish over medium heat. Add onion, carrot, celery and mushrooms. Cook, stirring, for 5 minutes or until vegetables are starting to brown. Add thyme and bay leaves. Cook for 1 minute or until fragrant. Add wine. Cook for 2 minutes or until reduced by half. Add pasta sauce, stock and 3/4 cup water. Bring to a simmer. Return beef to pan. Reduce heat to low. Cook, covered, for 1 hour or until beef is almost tender. Remove beef from heat.
  3. Preheat oven to 180C/160C fan-forced. Combine potato and garlic salt in a bowl. Top beef mixture with sliced potato. Spray with oil. Cover. Bake for 30 minutes. Uncover. Increase oven to 220C/200C fan-forced. Bake for 30 minutes or until potato is golden and tender. Serve sprinkled with parsley.

Nutritions of Crispy potato-topped beef stew

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calories: https://schema.org
calories: NutritionInformation

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