Flavorful and hearty, this casserole features tasty beef stew topped with creamy, cheesy sweet potato slices.
Beef Casserole with Sweet Potato Crust
Flavorful and hearty, this casserole features tasty beef stew topped with creamy, cheesy sweet potato slices.
Ingredients
Beef Casserole with Sweet Potato Crust
- 1 tablespoon olive oil
- 1 red onion chopped
- 2 medium carrot diced
- 2 stalks celery diced
- 1 kilo Beef (use brisket or short ribs), sliced into 1-inch cubes
- 4 cloves Garlic chopped
- 1 teaspoon ground cinnamon
- 1 Cup beer preferably Irish beer
- 3 cups beef stock
- 1 Cup water
- 1/2 Cup canned diced tomatoes
- 3 tablespoons fresh parsley
- 200 Grams canned button mushrooms sliced
- Salt to taste
- 3/4 Cup All-purpose cream
- 1/2 Cup milk
- 2 tablespoons Butter
- 3 tablespoons quick-melting cheese
- 1/8 teaspoon Salt
- 300 Grams orange sweet potatoes peeled and sliced into thin half-moons
- 1/2 Cup cheddar cheese (optional), grated
Instructions
- Make the beef casserole: heat olive oil in a heavy casserole. Add onions and cook for 2 minutes. Add carrots and celery; cook until softened, stirring constantly.
- Add beef and sauté until browned on all sides. Stir in garlic and cinnamon; cook for another 1 to 2 minutes or until fragrant. Add beer over high heat; let reduce to half.
- Add beef stock, water, tomato purée, and parsley. Bring to a boil. Lower heat and simmer, covered, for 1 hour. Remove lid and simmer for another hour over low heat or until the meat is very tender. Stir in mushrooms. Simmer for another 5 to 8 minutes. Season with salt and pepper.
- Transfer beef mixture to a medium baking dish or portion among 8 to 10 large ramekins. Set aside.
- Preheat an oven to 350°F.
- Make the sweet potato crust: In a large saucepan, combine cream, milk, butter, cheese, and salt. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken, about 8 to 10 minutes.
- Top beef with sweet potato mixture. Sprinkle with grated cheese, if desired.
- Bake casserole in preheated oven for 30 to 35 minutes or until golden, bubbling, and heated through. Garnish with fresh rosemary, if desired. Serve hot.
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