Beef Stew Gratin

Name: Beef Stew Gratin
Yield: 6
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

Recipe by Matthew Cullum from tasty.co

Meal

Ingredients

6 servings

•

1 lb diced beef
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½ cup plain flour
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olive oil
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1 onion, diced
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2 carrots, diced
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2 stems celery, diced
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2 tablespoons tomato puree
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2 cloves garlic, minced
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1 pinch fresh rosemary

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1 cup chopped tomato
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½ cup red wine
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1 ¼ cups beef stock
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2 large potatoes, thinly chopped
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2 tablespoons butter, melted
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salt, to taste
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pepper, to taste
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fresh thyme
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½ cup gruyère cheese, grated

Instructions

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!