Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 lb. beef stew meat, cut in very small pieces
- 1 tablespoon tapioca or arrowroot flour
- 1 teaspoon each salt and pepper, divided, plus more to season
- 2 medium to large shallots, small diced
- 2 medium carrots, small diced
- 3–4 large garlic cloves, sliced
- 1 heaping teaspoon tomato paste
- 1 14 oz. can roasted tomatoes
- 2 tablespoons worchestershire sauce (gluten free)
- 1 cup dry white wine or red wine
- 2 cups beef bone broth
- 1 bunch fresh parsley, chopped
- 2 russet potatoes, grated or 1 package prepared hashbrowns
- 1/2 cup grated Parmesan cheese
- 2 scallions, thinly sliced
Instructions
- In a large cast iron or enamel sauce pan (oven safe pan), heat 1 tablespoon olive oil over medium/high heat.
- Toss the beef pieces with the tapioa flour and sprinkle in about half of the salt and pepper. When the pan is heated, add the beef to the pan, along with the shallots and carrots.
- Cook for 6 minutes or until the meat is browned and the shallots are tender. Mix in the garlic, tomato paste and any remaining salt and pepper and cook for 1 minutes.
- Stir in the can of roasted tomatoes, worchestershire sauce and wine. Cook for 1-2 minutes.
- Turn the heat to low and stir in the broth and cover with a loose fitting lid. Let cook for 1.5 hours. Check on it occiasionally and stir to mix around and prevent anything from sticking to the bottom of the pan.
- Remove the lid and cook for 30 more minutes – stirring occasionally. Sprinkle the meat mixture with the parsely.
- Meanwhile, preheat your oven to 450F.
- In a bowl, mix together the potatoes, Parmesan cheese, 1 tablespoon olive oil and a large pinch of salt and pepper. Sprinkle this mixture ontop of the meat mixture. Place in your oven for 10 minutes. Turn your oven to broil and broil until the top is crispy and brown (make sure you watch it so it doesn’t burn). Remove from the oven and garnish with scallions and serve.
Notes
If using russet potatoes, bake for 10 more minutes before the broil step.
- Prep Time: 5
- Cook Time: 180
- Category: beef
- Method: stove-top
- Cuisine: dinner