Beef Stew With Garlic Bread Topping

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13 Ingredients

Number of servings

2tablespoons olive oil
400grams beef steak, cut into chunks
1 onion, sliced
1 carrot, sliced
1 celery, sliced
1teaspoons tomato purée
2teaspoons plain flour
1 handful thyme, chopped
1/3 cup red wine
3/4 cup hot beef stock
1/2 ready-made garlic bread baguette, sliced
1 pinch salt
1 pinch pepper

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Heat half the oil in a flameproof casserole dish over a high heat. Add the beef and cook for 2-3 minutes until golden, then remove from the pan and set aside. Add the remaining oil and cook the onion, carrot and celery for 5 minutes until softened.

Step 2 of 4

Stir in the tomato purée, flour and thyme, then pour in the wine and cook for 2-3 minutes until reduced by half. Add the stock and simmer for 15 minutes, then return the meat to the pan.

Step 3 of 4

Arrange the garlic bread slices on top of the stew, then cook under a preheated hot grill for 3 minutes until the bread is golden and crisp.

Step 4 of 4

Mix 50g softened butter with 1 crushed garlic clove and 1 tablespoon finely grated Parmesan cheese. Heat a griddle pan until smoking hot. Rub 1 tablespoon olive oil over 4 rump steaks and season to taste. Cook in the griddle pan for 2-3 minutes on each side, placing a knob of the flavoured butter on top of each steak for the last minute of cooking. Serve the steaks in crusty baguettes with a handful of shredded lettuce.