Serve 4

  • 1 tbsp. oil
  • 400g stewing beef, chopped into pieces
  • 2 onion, chopped
  • 2 clove garlic, chopped
  • 1 carrot, chopped
  • 1 tablespoon plain flour
  • 1 tbsp. tomato puree
  • 100ml red wine
  • 400ml beef / veg stock
  • 300g baby potatoes
  • 25g butter, melted
  • 100g cheddar, grated
  • Salt and pepper


  1. Cover with foil for the first 40 minutes if you place the casserole straight to the oven without simmering the mixture first to avoid the potatoes to overcook.
  2. Preheat the oven to 160˚C.
  3. Heat a large ovenproof pan, over high heat with a little oil and add in the meat. Sear the meat for 2-3 minutes. Add the vegetables and continue to sauté on a low heat for 4-5 minutes until they are beginning to soften.
  4. Next, add in the plain flour, tomato purée and use this to dry up any juices that are on the pan.
  5. Stir the red wine and stock. Season well.
  6. Bring to the boil and add the lid to simmer. Transfer in the oven and braise or slow cook for 90-120 minutes until the beef is cooked through and tender.
  7. In the meantime, place the baby potatoes in a saucepan of salted water. Place over medium heat and simmer for 25-30 minutes until softened when pierced. Drain the water and crush with a potato masher or fish slicer.
  8. Remove from the heat and layer the crushed boiled potatoes over the stew. Brush some butter and season with salt and pepper.
  9. Sprinkle the cheese and transfer to the oven for approximately 30-35 minutes until the potatoes are tender, cheese golden and the entire mixture bubbling.
  10. Serve immediately.