Crispy Potato Topped Beef Stew

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With a crunchy potato top and a full-of-flavour beef stew underneath, this bake is sure to become a family favourite.

The ingredient of Crispy Potato Topped Beef Stew

• 2 tablespoons 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 tablespoon chopped 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 very thinly sliced
• 1 teaspoon garlic salt
• fresh flat leaf parsley leaves to serve

The Instruction of crispy potato topped beef stew

• heat half the oil in a large flameproof casserole dish over medium high heat cook beef in 2 batches for 5 minutes or until browned all over transfer to a heatproof bowl
• heat remaining oil in same dish over medium heat add onion carrot celery and mushrooms cook stirring for 5 minutes or until vegetables are starting to brown add thyme and bay leaves cook for 1 minute or until fragrant add wine cook for 2 minutes or until reduced by half add pasta sauce stock and 3 4 cup water bring to a simmer return beef to pan reduce heat to low cook covered for 1 hour or until beef is almost tender remove beef from heat
• preheat oven to 180c 160c fan forced combine potato and garlic salt in a bowl top beef mixture with sliced potato spray with oil cover bake for 30 minutes uncover increase oven to 220c 200c fan forced bake for 30 minutes or until potato is golden and tender serve sprinkled with parsley

Nutritions of Crispy Potato Topped Beef Stew

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