Steak and potato casserole recipe
Ingredients:
For the beef stew:
1.5 lbs (700 g) of beef steak (chuck or stewing beef), cut into cubes
2 tbsp olive oil
1 large onion, finely chopped
– 2 cloves of garlic, minced
1 cup of crushed tomatoes (or tomato sauce)
2 tbsp tomato purée
1 cup of beef broth or water
1 tsp paprika
1 tsp black pepper
1 teaspoon of salt (adjust to taste).
1 tsp dried thyme or rosemary
1 bay leaf
Optional: 1 tsp Worcestershire sauce
For the potatoes:
4–5 medium potatoes, peeled and sliced into rounds
2 tbsp melted butter or olive oil
½ teaspoon of salt
½ teaspoon turmeric or paprika (for colour).
Instructions:
Prepare the beef mixture:
Heat the olive oil in a large pan over a medium-high heat.
Add the beef cubes and brown them on all sides. Remove and set aside.
In the same pan, sauté the onions until soft. Then add the garlic and cook for a further minute.
Stir in the tomato purée, crushed tomatoes and seasonings. Mix well.
Return the browned beef to the pan, pour in the broth and stir.
Cover the pan and simmer over a low heat for about 45–60 minutes, until the meat is tender and the sauce has thickened.
Prepare the potatoes:
Preheat the oven to 190°C (375°F).
Toss the potato slices in melted butter, salt and either turmeric or paprika.
Assemble the casserole:
Pour the beef mixture into an ovenproof casserole dish.
Arrange the potato slices around the edges as shown in the photo.
For extra crispiness, optionally brush a little more butter over the potatoes.
Bake:
Bake uncovered for 25–30 minutes, or until the potatoes are golden and slightly crispy on top.
Serve:
Leave to rest for 5 minutes before serving.
Garnish with fresh parsley, if desired.
