
How To Make Beef Stew Gratin
Prepare a delicious dish with this beef stew gratin recipe. It’s cooked with veggies in red wine and tomato sauce, then topped with potatoes and cheese.
Serves:
Ingredients
- 1lbbeef,diced
- ½cupplain flour
- olive oil
- 1onion,diced
- 2carrots,diced
- 2celery stems,diced
- 2tbsptomato puree
- 2clovesgarlic,minced
- 1pinchfresh rosemary
- 1cuptomato,chopped
- ½cupred wine
- 1¼cupsbeef stock
- 2large potatoes,thinly chopped
- 2tbspbutter,melted
- salt,to taste
- pepper,to taste
- fresh thyme
- ½cupgruyère cheese,grated
Instructions
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Preheat oven to 350 degrees F.
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Add salt and pepper to the flour and use it to coat the diced beef. Brown off the beef in a deep ovenproof pan with olive oil. Remove from pan.
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Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3 to 5 minutes. Add the garlic and fry for 2 minutes together with the beef.
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Add in the tomato puree and rosemary and fry for a further 2 to 3 minutes. Add the chopped tomato and cook for 2 minutes.
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Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
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Cover the pot with a lid and cook for 2 hours.
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Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
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Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 400 degrees F with the lid off.
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Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5 to 10 minutes until cheese is bubbling.
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Enjoy!
Nutrition
- Calories:Â 412.16kcal
- Fat:Â 16.72g
- Saturated Fat:Â 6.86g
- Trans Fat:Â 0.34g
- Monounsaturated Fat:Â 7.83g
- Polyunsaturated Fat:Â 1.31g
- Carbohydrates:Â 38.29g
- Fiber:Â 5.36g
- Sugar:Â 4.34g
- Protein:Â 25.44g
- Cholesterol:Â 69.90mg
- Sodium:Â 906.54mg
- Calcium:Â 187.79mg
- Potassium:Â 1184.67mg
- Iron:Â 3.99mg
- Vitamin A: 256.75µg
- Vitamin C:Â 37.64mg
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