BRAISED BEEF WITH POTATO GRATIN TOPPING

There’s something wonderfully nostalgic about a dish that bubbles away in the oven for hours – and this one delivers pure comfort with a retro twist. From her latest cookbook, Sarah Pound’s Braised Beef with Potato Gratin Topping is oozy, cheesy, and absolutely delish. Think melt-in-your-mouth beef, a rich tomato-wine sauce, and a golden potato gratin crust that takes it over the top. This is slow-cooked magic made simple – freezer-friendly, fussy-eater-approved, and perfect for chilly nights.

Oozy, cheesy and addictive! This slow-cooked dish gives me retro ’80s vibes and I love it. It’s a great family dinner option for chilly wintry nights. The potato gratin topping is yummy; for a healthier alternative, you can always swap the potato for sweet potato. – Sarah Pound

PREP TIME 30 minutes
COOK TIME 4 hours 10 minutes
SERVES 6-8

1.5 kg chuck steak, cut into 3 cm cubes
salt flakes and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus extra if needed
1 large onion, diced
2 celery stalks, finely diced
2 carrots, finely diced
3 garlic cloves, finely chopped
2 tablespoons tomato paste
¼ teaspoon chilli flakes (optional)
250 ml (1 cup) red wine
750 ml (3 cups) beef stock
400 g can crushed tomatoes
½ teaspoon sugar
steamed green veggies (such as broccoli, spinach, bok choy, green beans), to serve

POTATO GRATIN TOPPING:

700 g potatoes, peeled and cut into 2–3 mm thick rounds
2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
3 tablespoons finely grated gruyere cheese or cheddar

Get started. Preheat the oven to 160°C (fan-forced).

Season the beef with salt and pepper. Heat the olive oil in a large, flameproof casserole dish over medium–high heat, add the beef in batches and brown on all sides. Remove to a large bowl and set aside.

Heat a little more olive oil if needed in the same dish over medium heat. Add the onion and sauté for 5 minutes until softened. Add the celery, carrot and garlic and cook for 3–5 minutes until fragrant and starting to soften. Stir in the tomato paste and chilli flakes, if using, and cook for another minute.

Pour in the red wine. Stir to deglaze, scraping up any browned bits from the bottom of the dish. Cook to reduce the wine by about one-third, then add the stock, tomatoes and sugar. Return the beef to the dish and season lightly. Cover with the lid and transfer to the oven to cook for 3 hours until the beef is tender. Remove from the oven.

Meanwhile, make the potato gratin. Parboil the potato in a saucepan of salted water, drain and pat dry with a clean tea towel. Toss the potato with the melted butter and olive oil and season with salt and pepper. Arrange the potato on the braised beef, slightly overlapping the slices.

Time to crisp up! Increase the oven temperature to 200°C (fan-forced). Return the beef, uncovered, to the oven. Bake for 45 minutes until the potato is golden brown. Sprinkle the cheese over the potato and return to the oven for 10 minutes until the cheese is golden and bubbling. Rest for a few minutes, then serve with a side of steamed green veggies.

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