BEEF STEW GRATIN RECIPE BY TASTY
Here's what you need: diced beef, plain flour, olive oil, onion, carrots, celery, tomato puree, garlic, fresh rosemary, chopped tomato, red wine, beef stock, large potatoes, butter, salt, pepper, fresh thyme, gruyère cheese
Provided by Matthew Cullum
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C (350˚F).
- Add salt and pepper to the flour and use it to coat the diced beef. Brown off beef in a deep ovenproof pan with olive oil. Remove from pan.
- Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3-5 minutes. Add the garlic and fry for 2 minutes together with the beef.
- Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
- Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
- Cover the pot with a lid and cook for 2 hours.
- Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
- Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
- Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 2 grams, Protein 30 grams, Sugar 6 grams
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