Slow cooked beef stew with a cheese rösti crust
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.
| Slow cooked beef stew with a cheese rösti crust | |
|---|---|
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| 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 |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 30th October 2012 |
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Best recipe reviewTender and tasty 4.63/5 Almost worth the wait! 😜 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 675 g (1.5 lb) diced braising steak (Stewing steak)
- 300 ml (1/2 pint) red wine
- 8 juniper berries, crushed
- Zest and juice of one orange
- 2 tablespoons olive oil
- 2 medium onions, peeled and chopped
- 2 carrots, peeled and cut into rings
- 3 garlic cloves, peeled and crushed
- 225 g (8 oz) small, fresh, button mushrooms
- Small handful of fresh parsley, chopped
- 150 ml (1/4 pint) beef stock - no more.
- 1 teaspoon of mustard powder.
- 2 tablespoons cornflour
- sea salt and freshly ground black pepper
- 900 g (2 lb) potatoes, peeled and roughly grated using a food processor, then rinsed and drained to remove excess starch
- 1 tablespoon olive oil
- 3 tablespoons creamed horseradish
- 1 tablespoon of wholemeal flour - plain flour will be fine)
- 50 g (2 oz) mature cheddar cheese
- sea salt and freshly ground black pepper
Mise en place
- Preheat the oven to 200° C (400° F - gas 6)
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add the mushrooms and parsley, simmer for 15 minutes.
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add the onions, garlic and carrots and stir-fry for 6 minutes
Method
- Add the wine, orange zest, berries, meat to a plastic bowl and season with salt and pepper. Refrigerate overnight.
- Drain the beef and reserve the marinade.
- Heat an oven-proof casserole, add the olive oil and seal the meat in small batches.
- Add all of the meat back to the pan, add the onions, garlic and carrots and stir-fry for 6 minutes.
- 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.
- Mix the cornflour with a few tablespoons of water, add to the casserole and mix very well.
- 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.
- Mix the rest of the ingredients into the grated potato and scatter over the beef.
- Cover with tin-foil or a lid and cook in the oven for 2 hours 30 minutes.
- Remove the lid or tin-foil for the last 30 minutes.
- It may help to finish under the grill for a really crispy finish.
See also
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