Beef & Beer Stew with Crispy Potato Top

Created by Merewether Firefighter Jodi

Preparation time: 45 minutes

Serves: 6

Stew ingredients

• 60ml olive oil
  
• 1.5kg beef chuck steak (or similar) cut into 4cm pieces
  
• 100g cured, smoked speck
  
• 3 carrots, peeled and sliced
  
• 3 parsnips, peeled and chopped
  
• 2 onions, coarsely chopped
  
• 2 garlic gloves, finely chopped
  
• 2 tablespoons fresh thyme
  
• 750ml beef stock
  
• 180ml beer
  
• 30g tomato paste
  
• 1 tablespoon fresh parsley

Crispy potato ingredients

• 750g potatoes, peeled & cut into 3mm-thick slices
  
• 2 tablespoons fresh thyme
  
• 2 tablespoons olive oil
  
• 2 tablespoons panko breadcrumbs

Method

1. Pre-heat oven to 160ºC/140ºC fan forced. Heat 1 tablespoon of oil in a 6L flameproof oven dish over medium-high heat. Add one-third of the beef and cook, turning, for 3-4 minutes or until browned. Repeat with the remaining oil and beef in 2 more batches. Set aside.
2. Add the speck to the pan. Cook, stirring often, for 3-4 minutes or until golden and crisp. Add the carrot, parsnip, onion, garlic and thyme. Cook, stirring often, for 5-10 minutes or until onion has softened. Season.
3. Add stock, beer and tomato paste to the pan. Bring to the boil, scraping the bottom of the pan so it doesn’t catch and burn. Return the beef to the pan and stir. Cover with a lid and bake for one hour. Uncover and bake for 2 hours, stirring occasionally until beef is tender and liquid has thickened.
4. For the potato top, place the potato and half the thyme in a large bowl. Mix until well combined. Season.
5. Stir parsley into the beef. Arrange the potato slices over the top, slightly overlapping, increase heat to 180ºC/160ºC fan forced and bake uncovered for 30 minutes.
6. Combine panko breadcrumbs, remaining oil and thyme and scatter over potato. Bake for a further 30-45 minutes until the potatoes are cooked and the top is golden and crispy.