Alive and Cooking

Beef and Potate Bake

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1 kg chuck steak, cubed

1 red onion, roughly cubed

2 carrot, roughly cubed

3 sticks celery, roughly cubed

3 washed potatoes

¼ bunch fresh thyme leaves

3 tbsp beef stock powder

½ cup red wine

200 ml canned tomato soup

Extra virgin olive oil


700 ml water

100 g plain flour


Preheat oven to 220 degrees.

In a deep pot with a good splash of oil slide in the onion, celery, carrots, a sprinkle of salt and cook until slightly soft. Add the ½ the thyme leaves, stir, then remove and set aside.

In a bowl of flour, sprinkle in the stock and toss through the steak until coated. Brown off the beef in the deep pot in batches. Add all the beef and softened vegetables back into the pot, pour in the wine, tomato soup and water. Bring to the boil, then simmer for an 1 hr, 45 mins.

Slice the potato into thin slices. Place them in a bowl with a good splash of oil, a sprinkle of salt and the remaining thyme leaves. Mix thoroughly.

Pour the beef mixture into a casserole dish, layer the potato slices on top and bake for 20 mins.

Beef and Potate Bake