Slow baked beef with potato crust

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This recipe makes very most of the delicious taste and tender texture of braising beef by marinating it in red wine and topping it with a cheesy grated potato crust that bakes to a golden, crunchy consistency. For a change, instead of grating potatoes, slice them thinly and layer over the top of the beef with onion rings and crushed garlic.


(for 4 serves)

675 g stewing beef, diced

300 ml red wine

slice of orange peel

2 onions, cut into chunks

2 carrots, cut into chunks

1 garlic clove, crushed

225 g white button mushrooms

30 ml / 2 tbsp olive oil

150 ml beef stock

45 ml / 3 tbsp cornflour

salt and ground black pepper, to taste

For the crust:

450 g potatoes

30 ml / 2 tbsp creamed horseradish

50 g grated mature Cheddar cheese


Place the diced beef in a non-metalic bowl. Add the red wine and orange peel and season with black pepper. Mix the ingredients together and then cover and marinate in the refrigerator for at least 4 hours or overnight if possible.

Preheat the oven to 160°C / 325°F / Gas 3. Drain the beef, reserving the marinade.

Heat 30 ml of the olive oil in a large flameproof casserole and cook the meat, in batches, for 5 minutes to seal. Add the onions, carrots and garlic and cook for 5 minutes. Stir in the mushrooms, red wine marinade and beef stock. Simmer.

Mix the cornflour with water to make a smooth paste. Stir into the pan. Season, cover and cook in the oven for an hour and half.

Make the crust 30 minutes before the end of the cooking time for the beef. Start by blanching the grated potatoes in boiling water for 5 minutes. Drain well and then squeeze out all the extra liquid.

Stir in the remaining oil, the horseradish and the cheese, then sprinkle evenly over the surface of the beef. Increase the oven temperature to 200°C / 400°F / gas 6 and cook the dish for a further 30 minutes so that the top is crispy and slightly browned.