Beef Stew with Gruyère Croûtes

Name: Beef Stew with Gruyère Croûtes
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Ingredients: 2 tbsp rapeseed oil, plus extra for brushing; 800 g braising steak, trimmed and cut into 3 cm slices; 400 ml beef stock; 25 g butter; 3 large onions, sliced; 2 garlic cloves, finely chopped; 1 tbsp light muscovado sugar; 2 tsp fresh thyme leaves, plus extra to garnish; 2 tbsp plain flour; 300 ml white wine; 1 sourdough baguette (about 30 cm long); 2 large eggs; 3 tbsp crème fraîche; 1 tbsp Dijon mustard; 175 g Gruyère cheese, finely grated; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; steamed French beans (optional)

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
3 hr

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This delicious stew is elevated to new heights with the addition of the cheesy croûtes. It’s a perfect dish if you find yourself looking for something special for a midweek meal if you want to be well organised in advance. Simply reheat the stew gently on the hob and add the croûtes before popping into the oven.

Ingredients

2 tbsp rapeseed oil, plus extra for brushing
800 g braising steak, trimmed and cut into 3 cm slices
400

Main course

Method

Heat half of the oil in a casserole over a high heat. Tip in the beef, season generously and sauté until browned. Transfer to a bowl. Add a little of the stock to deglaze the casserole, then pour into the bowl.

Add the rest of the oil to the casserole with half of the butter. Tip in the onions and a good pinch of salt. Sauté for 8-10 minutes, stirring regularly, until starting to brown.