Beef Stew with Potato Crust Beef Stew with Potato Crust

Photography, © Foodivine studio

November nights are meant for enjoying the rich flavours of a stew made from root veggies and tender beef and topped with an epic potato crust.

  • Prep time 45 minutes
  • Total time 3 hours & 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2022


Beef Stew:
Potato Crust:


Beef Stew

Season beef with salt and pepper. In Dutch oven or stovetop-safe casserole dish, heat 1 tbsp of the oil over medium-high heat. Add half of the beef and cook, stirring occasionally, until browned, 3 to 5 minutes. Using slotted spoon, transfer beef to plate. Repeat with remaining beef. Set aside.

Add chorizo to Dutch oven and cook, stirring occasionally, until chorizo starts to brown, about 2 minutes. Trans­fer to plate with reserved beef. Set aside.

In Dutch oven, melt butter with remaining oil over medium heat. Add onions and cook, stirring often, until onions have softened, about 10 minutes. Add maple syrup and thyme; continue cooking, stirring occasionally, until onions are tender and lightly browned, 10 to 12 minutes. Season with salt and pepper.

Sprinkle onions with flour and cook for 1 minute, stirring to coat well. Pour in wine and bring to boil; reduce heat to medium and simmer for 1 minute. Stir in carrot, mustard, Worcestershire sauce, paprika and bay leaves, scraping up browned bits from bottom of pan. Add reserved beef and chorizo along with any cooking juices on the plate; add broth, stirring well. Bring to boil, then remove Dutch oven from heat.

Potato Crust

Preheat oven to 325°F. Arrange potato slices on top of stew, overlapping them to completely cover meat. Brush potato slices with half of the oil. Season with salt and pepper; sprinkle with thyme.

Cover Dutch oven with lid; bake for 90 minutes. Remove lid and brush potatoes with remaining oil. Increase oven temperature to 400°F; continue baking until potatoes are tender and golden, about 20 minutes. Let stand for 15 minutes before serving. (Make-ahead: Can be covered and refrigerated for up to two days or stored in airtight container and frozen for up to 2 months. Thaw in refrigerator and reheat in oven at 325°F for 40 minutes before serving.)

Nutritional facts PER EACH OF 8 SERVINGS

  • Calories 515
  • Total fat 24 g
  • Saturated fat 8 g
  • Cholesterol 160 mg
  • Sodium 375 mg
  • Total carbohydrate 29 g
  • Fibre 4 g
  • Sugars 6 g
  • Protein 46 g
  • Iron 5.5 mg
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Lunch & Dinner

Beef Stew with Potato Crust