My aim with this recipe was to use as few ingredients as possible.
Lately I have noticed recipes in some magazines are getting extremely complicated. It is as though they think that everybody wants to cook like a Masterchef contestant. Although sometimes I do like to make a fancy dinner, most of the time I just want something easy that doesn’t require me to spend my entire wage at the supermarket.
This recipe has very few ingredients, and those that it does have are pretty cheap. I’ve even kept it gluten free as the slow braising of the meat means that no flour is required to thicken the gravy. However there is still plenty of flavour – my husband actually commented on how nice the meat was and he thought I had bought an expensive cut. I used gravy beef but this can be replaced by casserole beef or chuck steak depending on what you have or can buy.
The only downside of this dish is that it does take a little while to cook, but you don’t really need to put in any effort during that time 🙂
Ingredients – serves 4:
- 1/2 tbsp oil, olive or vegetable
- 1 onion, diced
- 2 medium carrots, peeled and chopped
- approx 650g/23 oz gravy beef (or another cheap cut), diced into bite-sized cubes
- 1 tbsp wholegrain mustard
- 400g/14 oz can diced tomatoes
- 1 cup frozen peas
- black pepper, to season
- 2 medium potatoes, thinly sliced (you only need to peel if they are dirty)
- 1/2 cup grated cheese of your choice
- fresh parsley leaves, optional, to serve
- Heat the oil in a large flameproof, ovenproof sauté pan (or a casserole dish) for which you have a lid.
- Add the onion and carrots and cook over a medium heat for 3-4 minutes or until starting to soften.
- Increase the heat a little then add the beef chunks to the pan. Cook, turning often, until the beef has browned all over.
- Add the mustard and stir to coat the beef.
- Add the tomatoes, then fill the empty can with water and add that to the pan as well. Stir to mix.
- Put the lid on the pan and bring to the boil. This will only take a minute or so.
- Turn the heat down to low and simmer for 30 minutes, stirring occasionally.
- Remove the lid, stir in the frozen peas, season generously with black pepper, then arrange the potato slices on top of the stew. Simmer for 10 minutes (without the lid).
- Meanwhile, heat your oven to 180C/160C fan forced/350F.
- Carefully transfer the pan to the oven and bake for 25 minutes.
- Remove from the oven, then scatter the potatoes with the grated cheese. Bake for a further 20 minutes or until the pototoes are tender and the cheese is golden.
- Once cooked, leave to cool for 5 minutes before scattering over the parsley leaves, if using.
- Serve and enjoy!