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
-
Preheat oven to 350 degrees F.
-
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.
-
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.
-
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.
-
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 400 degrees F with the lid off.
-
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.
-
Enjoy!
Nutrition
- Calories: 412.16kcal
- Fat: 16.72g
- Saturated Fat: 6.86g
- Trans Fat: 0.34g
- Monounsaturated Fat: 7.83g
- Polyunsaturated Fat: 1.31g
- Carbohydrates: 38.29g
- Fiber: 5.36g
- Sugar: 4.34g
- Protein: 25.44g
- Cholesterol: 69.90mg
- Sodium: 906.54mg
- Calcium: 187.79mg
- Potassium: 1184.67mg
- Iron: 3.99mg
- Vitamin A: 256.75µg
- Vitamin C: 37.64mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!