Beef Stew Gratin

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. 1

   Preheat oven to 180°C (350˚F).

2. 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. 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. 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. 5

   Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.

6. 6

   Cover the pot with a lid and cook for 2 hours.

7. 7

   Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.

8. 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. 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. 10

    Enjoy!

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