Crispy potato‑topped beef stew delivers comfort and crunch in every bite. Picture tender, slow‑cooked beef, rich vegetables, and a savory gravy, all crowned with a golden, crispy potato layer. This hearty one‑dish meal is perfect for cozy nights and busy households alike. Easy to prepare and full of flavor, it’s a guaranteed crowd‑pleaser that warms hearts and bellies. Ready in just a few simple steps, let’s dive into crafting a dish that’s as delightful to make as it is to eat!
Why You’ll Love This Crispy Potato‑Topped Beef Stew
You’ll love this dish because it’s the ultimate comfort-food mash‑up: the deep savory richness of a classic beef stew meets the satisfying crunch of roasted potato slices. It’s a fuss‑free, layered casserole that bakes itself, offering minimal cleanup and maximal flavor. Whether you’re feeding a family, hosting friends, or simply craving something warm and hearty, this recipe delivers both taste and texture with unmatched ease.
Ingredients
Here’s what you’ll need (quantities from a trusted source):
- 2 tbsp extra virgin olive oil
- 1 kg beef chuck steak, trimmed and cut into 3 cm pieces
- 1 red onion, chopped
- 2 carrots, thickly sliced
- 2 celery sticks, thickly sliced
- 200 g button mushrooms, halved
- 1 tbsp chopped fresh thyme leaves
- 2 dried bay leaves
- 2/3 cup dry red wine
- 400 g 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
- 600 g baby charisma potatoes, very thinly sliced
- 1 tsp garlic salt
- Fresh flat‑leaf parsley, to serve
Step‑by‑Step: How to Make Crispy Potato‑Topped Beef Stew
- Sear the beef in portions for about 5 minutes each, then set aside in a separate bowl.
- Add the remaining oil to the same pan and continue cooking.
- Add onion, carrot, celery, and mushrooms. Cook for 5 minutes until they begin to brown, then stir in thyme and bay leaves for 1 minute until fragrant.
- Pour in the red wine and cook for 2 minutes until reduced by half. Add the pasta sauce, beef stock, and 3/4 cup water. Let the mixture come to a gentle simmer, then return the beef, lower the heat, cover, and simmer for 1 hour until tender.
- Preheat the oven to 180 °C (160 °C fan‑forced). In a bowl, toss the sliced potatoes with garlic salt.
- Arrange the potato slices over the stew, mist lightly with olive oil spray, and cover with a lid or foil.
- Bake covered for 30 minutes. Remove the cover, increase oven to 220 °C (200 °C fan‑forced), and bake another 30 minutes until the potatoes are golden and tender.
- Finish by garnishing with chopped fresh parsley and serve directly from the pan.
Helpful Tips
- Even slicing: Use a mandoline or sharp knife for uniformly thin potato slices—they crisp better and cook more evenly.
- Layer control: Overlapping slices slightly ensures full coverage and helps build a crunchy top.
- Searing the beef is essential—it enhances the flavor and adds richness to the final dish.
- Timing: If the potatoes start to brown too quickly, cover the edges with foil to prevent burning while allowing the center to crisp up.
Substitutions And Variations
- Wine alternative: Swap red wine for extra beef stock or a splash of vinegar if needed.
- Potato variation: Try sweet potatoes for a slightly sweeter twist, but watch the baking time—they’ll cook faster.
- Veggie additions: Feel free to mix in parsnips, zucchini, or bell peppers with the mushrooms for more color and flavor.
- Spice it up: Incorporate a pinch of smoked paprika, crushed red pepper, or fresh rosemary for a flavor kick.
- You can use tomato passata or a basic tomato sauce flavored with herbs like basil, oregano, or garlic as an alternative.
Storage Instructions
- Refrigerate: Seal leftovers in an airtight container; they’ll keep well for up to 3 days.
- Freeze: The casserole freezes beautifully—wrap tightly or transfer to a freezer‑safe dish for up to 2 months. Thaw overnight in the fridge before reheating.
- Warm leftovers gently in a 180°C oven, keeping them covered until heated through.
Nutritional Information
(Estimations, per one-sixth serve)
- Calories: ~400–500 kcal
- Protein: ~30 g
- Carbohydrates: ~35 g (mostly from potatoes and vegetables)
- Fat: ~20 g (from olive oil and natural beef fat)
- Fiber: ~4–5 g (from vegetables and potatoes)
- Sodium: Moderate—control by adjusting garlic salt or choosing low-salt stock.
Note: These are approximate values based on common ingredients used in the original recipe.
Serving Suggestions
- Saucy side: A warm, crusty bread to mop up the savory juices makes a perfect companion.
- Green pairing: Serve with steamed broccoli, green beans, or a crisp side salad to balance the richness.
- Cheesy twist: Top with grated Parmesan or cheddar during the final bake for an extra indulgent layer.
Frequently Asked Questions About Crispy Potato‑Topped Beef Stew
Q1: Can I make this stew ahead of time?
Yes! Prepare the stew and store it (without potato topping) in the fridge for up to 24 hours, or freeze for up to 2 months. Assemble and bake when ready.
Q2: Can I assemble and bake straight away?
Absolutely — the recipe is designed to be assembled and baked in one dish with minimal steps.
Q3: What if I don’t have basil pasta sauce?
You can use tomato passata or a basic tomato sauce flavored with herbs like basil, oregano, or garlic as an alternative.
Q4: How do I reheat leftovers?
Warm leftovers gently in a 180°C oven, keeping them covered until heated through. For crispy top, uncover in the last 10 minutes. Microwaving works too, just add a splash of water to avoid dryness.
Q5: Can I use a different beef cut?
Yes—though beef chuck is preferred for tenderness, you can use blade or even stewing beef. Cooking times may vary slightly.
Q6: Is olive oil spray necessary?
It helps crisp the potatoes evenly but is optional. A light drizzle of olive oil works as well.
Conclusion
I hope you enjoy making this Crispy Potato‑Topped Beef Stew as much as I do—it’s one of those dishes that never fails to delight the crowd. With its hearty flavors, tender beef, and irresistible crispy potato topping, it’s easy to fall in love with. Thanks for stopping by and cooking along—I hope this recipe warms your kitchen and fills your home with comfort. Wishing you delicious meals and joyful gatherings, and heartfelt thanks for being part of our wonderful food‑loving community.
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Crispy Potato‑Topped Beef Stew
- Total Time: 2 hours 20 minutes
- Yield: Serves 6
Description
Crispy Potato-Topped Beef Stew is a rich and comforting one-dish meal featuring tender beef, hearty vegetables, and a golden, crispy potato topping. Perfect for weeknights or lazy weekends, it’s both satisfying and simple to prepare.
Ingredients
2 tbsp extra virgin olive oil
1 kg beef chuck steak, trimmed, cut into 3 cm pieces
1 red onion, chopped
2 carrots, thickly sliced
2 celery sticks, thickly sliced
200 g button mushrooms, halved
1 tbsp chopped fresh thyme
2 dried bay leaves
2/3 cup dry red wine
400 g basil pasta sauce
3/4 cup beef stock
1/4 cup chopped flat-leaf parsley, plus extra to serve
600 g baby charisma potatoes, thinly sliced
1 tsp garlic salt
Olive oil spray
Fresh parsley, to serve
Instructions
- Sear the beef in portions for about 5 minutes each, then set aside in a separate bowl.
- Add the remaining oil to the same pan and continue cooking.
- Add onion, carrot, celery, and mushrooms. Cook for 5 minutes until they begin to brown, then stir in thyme and bay leaves for 1 minute until fragrant.
- Pour in the red wine and cook for 2 minutes until reduced by half. Add the pasta sauce, beef stock, and 3/4 cup water. Let the mixture come to a gentle simmer, then return the beef, lower the heat, cover, and simmer for 1 hour until tender.
- Preheat the oven to 180 °C (160 °C fan‑forced). In a bowl, toss the sliced potatoes with garlic salt.
- Arrange the potato slices over the stew, mist lightly with olive oil spray, and cover with a lid or foil.
- Bake covered for 30 minutes. Remove the cover, increase oven to 220 °C (200 °C fan‑forced), and bake another 30 minutes until the potatoes are golden and tender.
- Finish by garnishing with chopped fresh parsley and serve directly from the pan.
Notes
Use a mandoline for even potato slices. To prevent burning, cover potato edges with foil if needed. Swap red wine for extra beef stock or vinegar if preferred.
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 7 g
- Carbohydrates: 36 g
- Protein: 30 g