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Omugi Slow-Cooked Topside Beef with Potato Gratin Topping

Serves
4
Prep
30mins
Cook
3.5hrs
DIFFICULTY
medium
Ingredients
  • For the Beef Casserole:
  • 800g topside beef, cubed
  • 2 tbsp olive oil
  • 4 garlic cloves, peeled and sliced
  • 2 large onions, sliced
  • 400g pumpkin, cubed
  • 400g canned diced tomatoes
  • 2 tbsp tomato paste
  • 200ml red wine
  • 500ml beef stock
  • 2 sprigs thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • For the Potato Gratin Topping:
  • 350g potatoes (approx 4), thinly sliced
  • 60g grated Parmesan cheese
  • 1 tsp sea salt
  • Freshly ground black pepper
Method
  • Preheat your oven to 150°C (300°F). Begin by heating 1 tablespoon of olive oil in a large, ovenproof casserole dish over medium-high heat. Sear the beef in batches until browned on all sides, then set aside on a plate. Reduce the heat to medium, add another tablespoon of olive oil, and sauté the garlic, onions, and pumpkin for 4–5 minutes until softened.
  • Return the beef to the casserole and add the canned tomatoes, tomato paste, red wine, beef stock, thyme, and bay leaves. Season with salt and black pepper, then bring the mixture to a gentle simmer. Cover and place in the preheated oven, allowing it to cook slowly for 2–2.5 hours or until the beef is tender and the sauce has thickened.
  • Increase the oven temperature to 180°C. Arrange the sliced potatoes in overlapping layers on top of the beef casserole. Season with sea salt and black pepper, then sprinkle grated Parmesan evenly over the potatoes.
  • Return the dish to the oven, uncovered, and bake for 35-45 minutes, or until the potatoes are golden brown, tender, and have absorbed the flavours from the casserole below.
  • Let the casserole rest for a few minutes before serving. This one-pan dish is perfect on its own or with a simple green salad for a refreshing contrast. Enjoy the blend of rich, savoury flavours and textures!
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