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

Scale

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

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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