Hearty crispy potato-topped beef stew

For a classic mid-week dinner option, this hearty potato-topped beef stew is a winner — and it’s perfect to have on hand for the cooler months! 

This full-of-flavour stew includes beef, carrots, onions, celery, mushrooms, basil sauce and fresh herbs, all covered in a crunchy potato top. The best part is you can substitute veggies to you liking to make the perfect dish for you. Store any leftovers in an airtight container in the fridge, or freeze to save for one of those nights you don’t feel like cooking. Reheat before serving and dish up with a side of warm, buttered sourdough. 

Ingredients

• 2 tbsp 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 tbsp 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, thinly sliced
• 1 tsp garlic salt 

Method

1. Heat half oil in large casserole dish over medium-high heat.
2. Cook beef, in two batches, for five minutes. Transfer to heatproof bowl. 
3. Heat remaining oil in same dish over medium heat. 
4. Add onion, carrot, celery and mushrooms. Cook, stirring, for five minutes. 
5. Add thyme and bay leaves. Cook for one minute. 
6. Add wine. Cook for two minutes or until reduced by half. 
7. Add pasta sauce, stock and 3/4 cup water. Bring to simmer. 
8. Return beef to pan. Reduce heat to low. 
9. Cook, covered, for one hour or until beef is almost tender. Remove beef from heat. 
10. Preheat oven to 180°C. Combine potato and garlic salt in bowl. 
11. Top beef mixture with slice potato. Spray with oil. 
12. Bake for 30 minutes. Uncover. Increase oven to 220°C and bake for further 30 minutes.