Yummy & Healthy Sunday Recipe: Crispy Potato-Topped Beef Stew

April 15 2018

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

0:20 Prep | 2:20 Cook | 6 Servings | Easy



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



Step 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.
Step 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.
Step 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.
Recipe by Amira Georgy for Coles | Taste Magazine