Beef stew under Reblochon potato hood

Name: Beef stew under Reblochon potato hood
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 2 Onions; 400 g Carrots; 1 kg Beef goulash; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 250 ml dry red wine; 750 ml Meat broth; 500 g Potatoes; 200 g Reblonchon cheese; 75 g Comté cheese; 150 g Fresh cream

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

2 Onions
400 g Carrots
1 kg Beef goulash
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
250 ml dry red wine
750 ml Meat broth
500 g Potatoes
200 g Reblonchon cheese
75 g Comté cheese
150 g Fresh cream

Directions

1
Onions peel and roughly chop. Clean, peel and dice the carrots. Dab meat dry. Heat oil in a roaster, fry meat in it in portions, season with salt and pepper and remove.
2
Fry the onions and carrots in the frying fat. Add tomato paste and flour and sauté briefly. Add meat again, deglaze with wine and stock. Cover and simmer for about 2 hours
3
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Cut Reblochon into slices, grate Comte cheese roughly. Cut the potatoes into thick slices.
4
Place the stew in an ovenproof casserole dish, first Reblochon, then potatoes. Stir the crème fraiche until smooth and place in patches. Sprinkle with Comte. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes