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Beef Stew Gratin

Name: Beef Stew Gratin
Cook time: 210 min
Total time: 210 min
Yield: 6 servings
Ingredients: 1 lb diced beef; ½ cup plain flour; olive oil; 1 onion, diced; 2 carrots, diced; 2 stems celery, diced; 2 tablespoons tomato puree; 2 cloves garlic, minced; 1 pinch fresh rosemary; 1 cup chopped tomato; ½ cup red wine; 1 ¼ cups beef stock; 2 large potatoes, thinly chopped; 2 tablespoons butter, melted; salt, to taste; pepper, to taste; fresh thyme; ½ cup gruyère cheese, grated

By Tasty3 hr 30 min6 servings

This hearty and comforting dish takes traditional beef stew to the next level with a crispy and cheesy breadcrumb topping. You won't be able to resist this cozy and delicious meal.

Instructions

1
Preheat oven to 180°C (350˚F).
2
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.
3
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.
4
Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
5
Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
6
Cover the pot with a lid and cook for 2 hours.
7
Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
8
Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
9
Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
10
Enjoy!