BeefCourgetteMeatOnion

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.

Prep Time: 15 mins
Cooking Time: 2 hours 10 mins
4 people

Used in this recipe

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

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.
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.
Add the stock, passata, thyme and oregano bring to the boil. Turn down to a simmer and cook for 1 ½ hours.
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.
Transfer the beef mixture to a large oven proof dish and sprinkle over the breadcrumbs and Parmesan.
Place the dish under a hot pre-heated grill for 5 minutes or until the top is golden. Serve with greens and new potatoes.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.