Name: Beef casserole with rosti topping
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1.5 kilogram chuck steak, cut into 3cm cubes; 1 onion, chopped; 1 tablespoon plain flour; 1 cup (250ml) beef stock; 400 gram can diced italian tomatoes; 1 tablespoon tomato paste; 2 teaspoon worcestershire sauce; 2 carrots, thickly sliced; 4 potatoes (800g), peeled and halved; 30 gram butter, chopped; steamed broccolini, to serve

Beef casserole with rosti topping

Skip to Recipe

Serves 4

Prep

20M

Cook

2H 15M

Total

2H 35M

Ingredients

2 tablespoon olive oil

1.5 kilogram chuck steak, cut into 3cm cubes

1 onion, chopped

1 tablespoon plain flour

1 cup (250ml) beef stock

400 gram can diced italian tomatoes

1 tablespoon tomato paste

2 teaspoon worcestershire sauce

2 carrots, thickly sliced

4 potatoes (800g), peeled and halved

30 gram butter, chopped

steamed broccolini, to serve

Method

1.Preheat oven to 180°C.

2.Heat half of oil in a flameproof casserole dish on high. Cook steak in batches for 3-4 minutes, until browned. Remove.

3.Heat remaining oil in dish on medium. Saute onion for 3-4 minutes, until soft.

4.Add flour and stir for about 30 seconds. Gradually mix in stock, stirring and scraping base of pan. Add tomatoes, paste and worcestershire sauce to pan with steak. Bake, covered, for 1 hour. Stir in carrots and bake for another 30 minutes.

5.Meanwhile, cook potatoes in a saucepan of boiling water for 10 minutes. Drain, cool and roughly grate. Place in a bowl and season to taste. Uncover casserole and spread potato over. Dot with butter. Bake, uncovered, for another 20 minutes, until golden. Serve with broccolini.

When returning browned meat to a dish, remember to add accumulated juices.
Note

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