LEE KUM KEE
Recipes

Hunters Beef Stew with Layered Potatoes

Ingredients

Olive oil 2 Tbsp
Butter 25g
Red onion, chopped 1
Celery sticks, chopped 2
Carrot, chopped 1
Stewing steak, cut into cubes 650g
English mustard 2 Tbsp
Peeled tomatoes, diced 3
Large peeled potatoes sliced thin through the round, kept in cold water 1kg
Salt and pepper

Sauce Mix

Red wine 100ml
Warm beef stock 250ml

Method

1 Preheat the oven to 180°C.
2 Heat the oil and butter in a 4L casserole dish, add the onion, celery and carrot. Cook at low heat for about 15 minutes to release all of the sweetness from the vegetables.
3 Add the meat and turn up the heat slightly, cook until browned all over.
4 Add the liquid, oyster sauce, mustard and tomatoes, and bring to the boil. Take off the heat when boiled and lay the sliced potatoes over the top, season each layer with a little of salt and pepper.
5 Place the casserole dish into the oven and cook for one hour. The potatoes should be golden brown on top and cooked through.
Serves   6 
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