6 Serves
287 Mins
Preheat your oven to 160°C. In a large Dutch oven, heat the oil and butter over medium heat. Add the chopped onion, celery, carrots, bay leaves, and fresh thyme sprig, sautéing for 10 minutes until softened.
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AmericanVitamin E
3 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
124 µg / 400 µgCalcium
407 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
491 mg / 1,250 mgPotassium
1426 mg / 4,700 mgSodium
1059 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
15 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Stir in the flour, tomato purée, Worcestershire sauce, and beef stock cubes. Gradually whisk in the hot water, then add the beef stew meat. Bring to a gentle simmer.
Cover the pot and transfer to the oven. Cook for 2 hours and 30 minutes, then remove the lid and continue cooking for 30 to 60 minutes until the meat is tender and the sauce has thickened.
While the beef cooks, boil the potatoes in a pot of water until they are partially cooked, about three-quarters of the way through. Drain using a colander.
Transfer the cooked beef mixture into a casserole dish. Slice the par-boiled potatoes into 1cm rounds and toss them with seasoning, oil, and fresh thyme leaves.
Layer the potato slices over the beef, scattering cheese between the layers. Increase the oven temperature to 200°C and bake for 30 to 40 minutes until the top is golden and the sauce is bubbling.
9
g61
g17
g
American