Slow-Cooked Topside Beef with Potato Gratin Topping

Serves 4

Time 4 hours

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!