Beef Stew with Pão de Queijo Gratin
Prep Time: 15 minutes
Cook Time: 3 hours
1 package Forno de Minas Pão de Queijo
1 ½ lbs beef stew meat
1 yellow onion
2 celery stalks
2 carrots, diced
2 garlic cloves, minced
1 sprig thyme
2 cups red wine
2 tablespoons tomato paste
1 can crushed red tomatoes
2 bay leaves
1 cup beef stock
2 tablespoons butter, melted
1 tablespoon olive oil
3 tablespoons grated gruyere cheese
Salt and pepper to taste
1 pinch fresh chopped parsley, garnish
Preheat the oven to 350° F. In a dutch oven or large pot, heat 1 tablespoon of olive oil.
Season the beef with salt and pepper. Sear the meat on both sides until browned. Remove from the pot and set aside.
Add in a more olive oil if needed then the chopped onion until soft, 3-4 minutes. Next, add in the chopped celery and carrots and cook down for another couple minutes.
Add the minced garlic, rosemary, salt and pepper.
After a couple minutes pour in the wine to deglaze the pot then add in the beef stock, crushed tomatoes and the tomato paste.
Mix that well and then place the beef back in the pot, submerging it a little in the liquid. Season a little more with salt and pepper. Cover and place the dutch oven into the oven to roast for 3 hours until the meat is nice and tender.
After 3 hours remove the bones from the meat and skim off the fat from the top of the pot. Keep the meat in nice small chunks. Give it a gently mix then ladle a nice heap of stew into an oven proof serving bowl.
Slice the Pão de Queijo in half and lay it around the top of the stew bowl, covering the whole top. Brush them with some melted butter and top them with grated gruyere cheese.
Place the oven on broil and melt the cheese for 3-5 minutes, watch it to make sure it doesn’t burn.
Garnish with a pinch of fresh chopped parsley. Serve right away.