CHEESY TOAST-TOPPED BEEF STEW

15 Ingredients

• 2 tbsp extra virgin olive oil

• 750g beef chuck steak, cut into 4cm pieces

• 1 brown onion, fnely chopped

• 3 carrots, sliced diagonally 1cm thick

• 2 celery sticks, thickly sliced

• 2 garlic cloves, fnely chopped

• 1 dried bay leaf

• 3 sprigs fresh thyme

3 Method Steps

Step 1

Heat half the oil in a large, fameproof baking dish over high heat.

Season beef. Add half the beef to dish. Cook for 4 minutes or until browned. Transfer to a plate. Repeat with remaining beef

Step 2

Reduce heat to medium. Add remaining oil to dish.

Add onion, carrot, celery, garlic, bay leaf and thyme sprigs. Cook, stirring occasionally, for 5 minutes or until onion softens. Add wine. Bring to the boil. Boil for 3 minutes or until reduced.

15m prep 10h prep

2h 25m cook 1h 10m cook

• Sprigs fresh thyme, to serve

• 1/2 cup red wine

• 2 cups Massel Beef Style Liquid Stock

• 1 tbsp tomato paste

• 600g baby white potatoes (see notes)

• 6 thick slices crusty bread (see notes)

• 3/4 cup grated tasty cheese

Return beef to dish with stock and tomato paste. Bring to the boil.

Season with salt and pepper. Cover. Reduce heat to medium-low and simmer for 1 hour. Add potatoes. Cook, covered, for a further 1 hour or until beef and potatoes are tender. Discard bay leaf and thyme.

Step 3

Preheat grill on high. Arrange bread over stew. Sprinkle with cheese and extra thyme leaves. Grill for 4 to 6 minutes or until bread is golden and cheese is melted. Serve.