Slow cooked beef stew with a cheese rösti crust

From Cookipedia

This recipe requires preparation in advance!

Ever since I tried Jamie Oliver's slow-cooked recipes, I've been a big fan of slow-cooking meat. The process tenderises even the cheapest cuts of meat. Top this stew off with a cheesy-rösti and you have yet another winner.

Chef's notes

This recipe was so delicious that I have now altered the ingredients from the original, however, the rösti crust, though equally delicious, was just very tasty, crunchy mashed potato, and not much of it either. The revised quantities below should be an improvement.

Beef stew

Slow cooked beef stew with a cheese rösti crust
Servings:Serves 4
Calories per serving:828
Ready in:1 day, 2 hours, 40 minutes
Prep. time:1 day, 40 minutes
Cook time:2 hours
Recipe author:Chef
First published:30th October 2012

Best recipe review

Tender and tasty


Almost worth the wait! 😜



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 200° C (400° F - gas 6)


  1. Add the wine, orange zest, berries, meat to a plastic bowl and season with salt and pepper. Refrigerate overnight.
  2. Drain the beef and reserve the marinade.
  3. Heat an oven-proof casserole, add the olive oil and seal the meat in small batches.
  4. Add all of the meat back to the pan, add the onions, garlic and carrots and stir-fry for 6 minutes.
  5. Add the reserved marinade and deglaze the pan. Pour in the beef stock and add the mushrooms, parsley and mustard powder. Mix well and Simmer for 15 minutes.
  6. Mix the cornflour with a few tablespoons of water, add to the casserole and mix very well.
  7. Cook the grated potato on a rolling boil for 3 minutes (you will need a big pan for this). Drain and squeeze out any excess water.
  8. Mix the rest of the ingredients into the grated potato and scatter over the beef.
  9. Cover with tin-foil or a lid and cook in the oven for 2 hours 30 minutes.
  10. Remove the lid or tin-foil for the last 30 minutes.
  11. It may help to finish under the grill for a really crispy finish.

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