Beef Casserole With Rosti Topping - cooking recipe

Ingredients

2 tbsp olive oil
3 1/3 lbs chuck steak, cut into 1-inch cubes
1 None onion, chopped
1 tbsp flour
1 cup beef stock
1 can (14 oz) diced tomatoes
1 tbsp tomato paste
2 tsp Worcestershire sauce
2 None carrots, thickly sliced
1 1/2 lbs potatoes, peeled and halved
2 tbsp butter, chopped
None None Steamed broccolini, to serve

Preparation

Preheat the oven to 350\u00b0F. Heat half the oil in a Dutch oven on high heat. Cook steak in batches for 3-4 mins, until browned. Remove and set aside.
Heat remaining oil in pan on medium heat. Saute onion for 3-4 mins, until soft. Add flour and stir for 30 seconds. Gradually mix in stock, stirring and scraping bottom of pan. Add tomatoes, tomato paste, Worcestershire sauce and steak.
Bake, covered, for 1 hour. Stir in carrots and bake for 30 mins.
Meanwhile, cook potatoes in a saucepan of boiling water for 10 mins. Drain, cool and coarsely grate. Place in a bowl and season to taste. Uncover casserole and spread potato over the top. Dot with butter. Bake, uncovered, for 20 mins, until golden. Serve with broccolini.