Meat

Beef, Courgette and Red Onion Gratin

A gratin is a culinary technique, where food is topped with a brown crust. This beef gratin has an almost stew like interior making it the perfect meal for a cold winters day.
Cook with:
Filippo Berio Red Wine Vinegar
Serves: 4
Preparation time: 15 mins
Cooking time: 2 hours 10 mins

Ingredients:

  • 3 tbsp Filippo Berio Olive Oil
  • 500g beef chunks
  • 3 tbsp Filippo Berio red wine vinegar
  • 2 cloves garlic, finely chopped
  • 300ml beef or chicken stock
  • 300ml passata
  • 3 sprigs fresh thyme
  • 1 tsp dried oregano
  • 3 courgettes, sliced into half moons
  • 3 red onions, peeled and cut into cm thin wedges
  • 4 tbsp fresh breadcrumbs
  • 2 tbsp Parmesan cheese
  • resh greens and new potatoes to serve

Method:

  1. Heat a large deep sided pan or casserole dish and add the Filippo Berio olive oil. When hot, add the beef chunks and brown on all sides.
  2. Add the Filippo Berio red wine vinegar and garlic and cook for a further minute or until the red wine vinegar has evaporated by half.
  3. Add the stock, passata, thyme and oregano bring to the boil. Turn down to a simmer and cook for 1 ½ hours.
  1. Add the courgette and red onion and a little more stock if the mixture is too dry. Continue to cook for a further 30 minutes.
  2. Transfer the beef mixture to a large oven proof dish and sprinkle over the breadcrumbs and Parmesan.
  3. Place the dish under a hot pre-heated grill for 5 minutes or until the top is golden. Serve with greens and new potatoes.

Cooks tips:

If you want a quick cooking time, swap the beef chunks with slices of sirloin or rump steak and cook the meat for 5 minutes then add the stock and passata.