Beef Casserole With Rosti Topping

• 2 tbsp olive oil
• 3 1/3 lbs chuck steak, cut into 1-inch cubes
• 1 None onion, chopped
• 1 tbsp flour
• 1 cup beef stock
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 None carrots, thickly sliced
• 1 1/2 lbs potatoes, peeled and halved
• 2 tbsp butter, chopped
• None None Steamed broccolini, to serve

1. Preheat the oven to 350u0b0F. Heat half the oil in a Dutch oven on high heat. Cook steak in batches for 3-4 mins, until browned. Remove and set aside.
2. Heat remaining oil in pan on medium heat. Saute onion for 3-4 mins, until soft. Add flour and stir for 30 seconds. Gradually mix in stock, stirring and scraping bottom of pan. Add tomatoes, tomato paste, Worcestershire sauce and steak.
3. Bake, covered, for 1 hour. Stir in carrots and bake for 30 mins.
4. Meanwhile, cook potatoes in a saucepan of boiling water for 10 mins. Drain, cool and coarsely grate. Place in a bowl and season to taste. Uncover casserole and spread potato over the top. Dot with butter. Bake, uncovered, for 20 mins, until golden. Serve with broccolini.

olive oil, chuck steak, onion, flour, beef stock, tomatoes, tomato, worcestershire sauce, carrots, potatoes, butter, steamed broccolini

Taken from recipes-plus.com/api/v2.0/recipes/34803 (may not work)