Ingredients

The following ingredients have 6 Servings
  • 2 tbs extra virgin olive oil
  • 750g beef chuck steak, cut into 4cm pieces
  • 1 brown onion, finely chopped
  • 3 carrots, sliced diagonally 1cm thick
  • 2 celery sticks, thickly sliced
  • 2 garlic cloves, finely chopped
  • 1 dried bay leaf
  • 3 sprigs fresh thyme, plus extra to serve
  • 1/2 cup red wine
  • 2 cups Massel Beef Style Liquid Stock
  • 1 tbs tomato paste
  • 600g baby white potatoes (see notes)
  • 6 thick slices crusty bread (see notes)
  • 3/4 cup grated tasty cheese

Instruction

  • Heat half the oil in a large, flameproof baking dish over high heat. Season beef. Add half the beef to dish. Cook for 4 minutes or until browned. Transfer to a plate. Repeat with remaining beef.
  • Reduce heat to medium. Add remaining oil to dish. Add onion, carrot, celery, garlic, bay leaf and thyme sprigs. Cook, stirring occasionally, for 5 minutes or until onion softens. Add wine. Bring to the boil. Boil for 3 minutes or until reduced. Return beef to dish with stock and tomato paste. Bring to the boil. Season with salt and pepper. Cover. Reduce heat to medium-low and simmer for 1 hour. Add potatoes. Cook, covered, for a further 1 hour or until beef and potatoes are tender. Discard bay leaf and thyme.
  • Preheat grill on high. Arrange bread over stew. Sprinkle with cheese and extra thyme leaves. Grill for 4 to 6 minutes or until bread is golden and cheese is melted. Serve.