Layers of potato, golden and crisp on top, add even more comfort to this dish.
Ingredients
- 400g stewing beef cut into cubes
- 1 onion peeled and diced
- 2 carrots peeled and chopped
- 1 small head of celeriac peeled and chopped
- 2 cloves garlic peeled and diced
- 1 red chilli pepper deseeded and finely diced
- 1 tablespoon Moroccan spice mix
- 1 tablespoon paprika
- 1 tablespoon tomato paste
- 75g dried apricots sliced
- 50g almond flakes
- 1 teaspoon turmeric
- 350ml chicken or vegetable stock
- 200g potatoes peeled and thinly sliced
- 100g butter melted
- 50ml vegetable oil
Method
- Over moderate heat, add the vegetable oil into a large pan then add the beef and cook till nicely browned, then remove from pan. In the same pan, gently cook the onion for a few minutes, season with sea salt and freshly ground black pepper.
- Add the garlic and chilli cook for 2 minutes, add the Moroccan spice, paprika, turmeric and tomato paste cook for 2 mins.
- Add the beef, stock and bay leaf, gently simmer for 60 minutes, add the carrots, celeriac, apricots and almonds and simmer for a futher 15 minutes. Check seasoning and add more stock if needed.
- Remove from heat and place the Beef into a earthenware dish or individual dishes.
- Place sliced potatoes overlapping on top of Beef and brush with melted butter, season.
- Place in preheated oven at 200° Celsius for 1 hour or until potatoes are golden brown and crispy. Serve with a tossed crisp salad.
