Maranoa Diced Beef and Beer Casserole with Crispy Potato Topping

According to a reliable source...namely my Husband, Craig...Beer goes with everything! I’ve not heard of a more classic combination than Beef and Beer and when you pair it with a crispy, crunchy topping...well it’s bottoms up..to the table...to devour this heart-warming delight.

Ingredients

• 60ml (1/4 cup) Olive Oil
• 1.5kg Dice Beef 
• 100g chopped Bacon
• 3 Carrots – peeled and sliced
• 3 Parsnips – peeled and finely chopped
• 2 Brown Onions, coarsely chopped
• 2 Garlic Cloves, finely chopped
• 2 tablespoons fresh Thyme leaves
• 1L Salt Reduced Beef Stock
• 180ml beer
• 30g tomato paste
• 1 tablespoon chopped Parsley

Crispy Potato Topping

• 750g Potatoes or Sweet Potato peeled and cut into thin slices (around 3mm thick) A Mandolin makes this job quick and easy.
• 2 tablespoons Thyme leaves
• 1 tablespoon Olive Oil
• 3 tablespoons Breadcrumbs – either homemade or Panko is great for this recipe.

Method

1. Preheat Oven to 150-160C
2. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Brown the Diced Beef in small batches, transferring to a heavy oven proof casserole dish as you go.
3. Add the Bacon to the pan next and cook until golden and crisp. To this, add the carrot, parsnip, onion, garlic and thyme. Cook, stirring often, for 5-10 minutes or until onion has softened. Season. Transfer to the casserole dish.
4. Add the Beef Stock, Beer and Tomato Paste to the pan. Bring to the boil, scraping the bottom of the pan with a wooden spoon to capture all the flavour. Simmer for 10-15 minutes until the liquid has reduced by half – to approximately 2 cups. Pour into the casserole dish. Cover. Place in the oven and cook low and slow for around 1 1/2 hours.
5. ..on to the crispy Potato Top!
6. Place the potato, glug of Olive Oil and half of the thyme in a large bowl. Mix until well combined. Season.
7. Before layering the Potato Topping – just stir the fresh Parsley into the beef casserole. Then arrange the potato slices over the top, slightly overlapping. Cover and cook for a further 1 hour or until the potato is tender.
8. As a final flurry of crispy yumminess... heat Oil in a small frying pan over medium heat. Add the breadcrumbs and remaining thyme. Season well. Cook the crumbs, stirring, for 3-4 minutes or until golden and crisp. Set aside
9. Rest the stew, uncovered, for 10 minutes. Scatter over the crispy crumbs and serve.