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- Beef Casserole with Sliced Potato…
Beef Casserole with Sliced Potato Topping
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6 serving
Prep time:
Cook time:
Serves: 6
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Ingredients
- 750g steak , trimmed and cut into cubes
- 2 tbs olive oil
- 2 onions , finely chopped
- 2 garlic cloves , chopped
- 1 tbsp soft dark brown sugar
- 1 tbsp plain flour
- 200ml stout
- 1 sprig thyme
- 1 tbsp red wine vinegar
- 1 tbsp wholegrain mustard
- 1 pinch ground cloves
- 850g large potatoes
- 50g mature Cheddar cheese
Method
Step 1
Set oven to 160C/Gas 3.
Step 2
Heat a tablespoon of oil in a frying pan. Then brown the beef, a few pieces at a time. Remove the meat as it browns and place in an ovenproof dish.
Step 3
Heat the rest of the oil in the pan and then add the onions. Cook for a couple of minutes to soften then add in the garlic. Cook for another minute, be careful not to let the garlic burn.
Step 4
Then stir in the sugar and flour. Add in the stout and 300ml of water or stock, stirring all the time. Then add a few sprigs of thyme, the red wine vinegar, mustard ground cloves, a little salt and lots of black pepper. Bring to the boil then pour the sauce over the meat in the casserole dish.
Step 5
Cover with a lid or tin foil and cook in the oven for 1 1/2 hours or until the meat is tender.
Step 6
Meanwhile cook the potatoes in a saucepan of boiling water for 8-10 minutes. Drain well. Slice the potatoes into 1cm rounds and overlap them on top of the beef in the casserole dish. Season with salt and pepper then sprinkle over the cheese.
Step 7
Increase the oven temperature to 200C. Place the casserole dish back in the oven and continue to cook until the potatoes are golden and cooked through - approximately 15 minutes.
Step 8
Serve with a selection of root vegetables which have been tossed in a little olive oil and seasoning and roasted along with the casserole for the last 30 minutes.
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