for 6 portions
1 pound diced beef (500 g)
½ cup plain flour (50 g)
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons tomato puree
2 cloves garlic, chopped
1 pinch of fresh rosemary
1 cup chopped tomato (200 g)
½ cup red wine (125 ml)
1 ¼ cups beef broth (300 ml)
2 large potatoes, finely chopped
2 tablespoons melted butter
salt, to taste
pepper, to taste
½ cup gruyère cheese (50 g), grated
Preheat the oven to 180°C (350˚F).
Season the flour with salt and pepper and use it to coat the beef cubes. Brown the beef in a deep ovenproof frying pan with olive oil. Remove from the pan.
Add oil and sauté the onions until translucent. Add carrots and celery and sauté for an additional 3-5 minutes. Add garlic and fry for 2 minutes along with the beef.
Add the tomato purée and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
Add the red wine and reduce slightly. Add the beef stock and reduce for 10 minutes.
Cover the pot with a lid and cook for 2 hours.
Remove and cover the top of the stew with peeled and finely chopped potatoes, arranged so that they overlap slightly.
Cover with melted butter, salt, pepper and thyme and cook for a further 45 minutes at 200°C (400˚F) without the lid.
Once the potatoes are cooked, remove them from the oven and cover them with grated Gruyère cheese. Grill over high heat for 5 to 10 minutes until the cheese is bubbling.