Beef stew with potato gratin


Beef stew with potato gratin

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    180 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    7 People
  • Goody kitchen


2 tbsps olive oil
1.5kg beef 
1 large brown onion, diced
2 stems celery, diced
2 carrots, chopped, fine dice
1 garlic clove, minced
¼ tsp red chili flakes
1 stem rosemary fine chopped 
2 tbsps Goody passata sauce
400g tin Goody whole tomatoes
½ tsp sugar
salt and pepper, to taste 
Potato gratin:
600g potatoes, peeled and cut into 2 – 3mm thick rounds and boiled 
2 tbsps butter, melted
3 tbsps parmesan cheese, finely grated
2 stems thyme
salt and pepper, to taste


1.    Preheat the oven to 180º C. Heat 1 tablespoon olive oil then Season the beef with salt and black pepper. Cook it until colored brown. Then remove it from the pan.
2.    Add a drop more oil to the pan and sauté the onion, add the celery and carrots and sauté for several minutes before adding the garlic, rosemary and chili flakes. Cook for 2 more minutes. Place the beef back into the pot with the vegetables, together with the meat resting juices. Stir through the Goody passata sauce, and mulched Goody whole tomatoes, sugar, and water. Season lightly with salt and pepper, cover with the lid and cook in the preheated oven for 3 hours until the meat is spoon tender.
3.    Spoon the cooked meat and vegetable sauce into an oven-proof casserole dish or pan. Parboil the potatoes in salted water. Drain thoroughly. Drizzle the potatoes with the melted butter. Season with salt and pepper. Lay the potatoes over the meat filling. Scatter over the thyme and bake in a 200º C oven for 45 minutes. add cheese and grill for several minutes until the top is bubbling and the potatoes are golden. Serve with steamed green vegetables