Potato and minced meat stew under a bread crust

This bread-crusted stew is something I started making on days when I had leftover bread and some ground meat in the fridge. I found the recipe some time ago, and after several attempts, I arrived at the version that suits me best: with red onion instead of leek and red wine instead of the classic Worcestershire sauce. It's hearty, made in a single pan, and the kind of dish you can pop in the oven while you take care of other tasks.

Quick Info

Total time: 1 hour and 10 minutes (including baking)
Preparation time: 20 minutes
Cooking/baking time: 50 minutes
Servings: 3-4
Difficulty: medium
Recipe type: main course, lunch or dinner

Ingredients

Meat and vegetables:
150 g ground beef
150 g ground pork
1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, thinly sliced
1 teaspoon butter
3 medium potatoes, diced
2 carrots, sliced
1 can of tomatoes in juice (approx. 400 g)
2 bay leaves
400 ml beef broth
100 ml red wine
1/4 bunch of parsley, chopped
salt, pepper to taste

For the crust:
3 slices of rustic bread
30 g butter
2 teaspoons dried marjoram

Preparation method

1. Heat the olive oil in a large oven-safe skillet. Add the ground beef and pork and cook over medium heat, stirring to prevent sticking. Keep it on the heat until all the liquid evaporates and the meat starts to brown. This takes about 8-10 minutes. Remove the meat to a plate.

2. In the same skillet, add the butter and let it melt. Add the chopped red onion, sliced garlic, sliced carrots, and diced potatoes. Stir and cook for 6-8 minutes until they start to color and soften slightly at the edges.

3. Return the meat to the skillet with the vegetables. Pour in the beef broth and red wine. Add the canned tomatoes, bay leaves, salt, and pepper. Mix well.

4. Allow everything to come to a boil, then reduce the heat and simmer uncovered for about 20-25 minutes, until the potatoes are cooked and the sauce starts to thicken. Finally, add the chopped parsley and stir.

5. For the crust: cut the slices of bread into not-too-small cubes. Place them in a bowl, pour the melted butter over them, and add the marjoram. Mix well to coat all the pieces of bread.

6. Spread the bread cubes evenly over the stew. Place the skillet in the preheated oven at 180°C for 10-15 minutes, until the crust is golden and crispy.

7. Remove the skillet and let it sit for a few minutes before serving, so everything doesn't fall apart when portioning.

Why I make this recipe often

It's a recipe I turn to when I want something hearty without spending all day in the kitchen. It uses common ingredients, and most of it cooks in a single pan. The bread crust also takes care of the old bread problem. It keeps decently in the fridge if there are leftovers.

Tips and variations

Tips

The easiest way is to use a skillet that can go directly into the oven, so you don't have to transfer the mixture to a separate dish.
If the sauce is too runny after cooking, let it reduce for a few more minutes on the heat.
For a crunchier crust, use bread with a thick crust, not soft toast.
If you don't have red wine, you can skip it, but add a little more broth or water.
Don't forget to remove the bay leaves before serving.

Substitutions

The red onion can be replaced with whatever you have on hand, but it adds a pleasant slightly sweet flavor.
Beef broth can be from a cube or even water if you don't have anything else.
For the ground meat: you can use only pork or only beef, but the mix makes it tastier.

Variations

You can add celery or parsnips if you want more vegetables.
If you prefer a meatless option, you can try using cooked lentils or mushrooms, but the result will be different.
You can skip the wine and add a bit more broth.

Serving ideas

It can be eaten directly from the skillet while it's still warm. It pairs well with a green salad or pickles.
If you want smaller portions, you can transfer the stew to individual ceramic dishes before adding the crust and baking.

Frequently asked questions

Can I use only pork or beef?
Yes, you can use just one type of meat, but the mix of pork and beef provides a more balanced texture and flavor.

What kind of bread should I use for the crust?
Ideally, you should use rustic bread with a thick crust. It doesn't work as well with sandwich bread.

Can I make the stew in advance?
You can prepare the stew ahead of time and add the crust shortly before serving, then pop it in the oven. The crust is best fresh.

Does it have to be a cast iron skillet?
It's not mandatory. Any skillet or pot that can be used in the oven is fine. Or you can transfer the mixture to a ceramic dish.

How long does it last in the fridge?
It lasts about 2 days in the fridge, but the bread crust won't be as crispy after reheating.

Nutritional values

Approximately, for one serving (out of 4 servings): about 410 kcal, 23 g protein, 17 g fat, 37 g carbohydrates. Values vary based on the meat, bread, and how fatty the broth is. The bread crust and butter increase the calories but also add flavor. It's not a diet recipe, but it includes vegetables and isn't too heavy for a main meal.

Storage and reheating

It can be stored in the fridge, in a covered container, for 1-2 days. To reheat, put it in the oven for a few minutes to give the crust some texture. In the microwave, the crust becomes soft. I don't recommend keeping it for more than two days, as the texture won't be as pleasant.

In a frying pan, heat the olive oil and add the two types of mixed meat. Cook until all the water has evaporated and it starts to brown. Remove to a plate. In the same pan, heat the butter and add the sliced garlic, finely chopped onion, sliced carrots, and cubed potatoes. Sauté until browned. Add the meat back to the pan, then the broth, wine, tomatoes, bay leaves, salt, and pepper. Bring to a boil and let it simmer until it thickens. Add the chopped parsley and stir. For the crust, melt the butter and pour it over the cubed bread slices. Add the marjoram and mix. Place the bread cubes over the stew and put the pan in the preheated oven at 180 degrees for 10-15 minutes.

 Ingredients: 150 grams ground beef 150 grams ground pork 1 tablespoon olive oil 1 red onion 2 cloves of garlic 1 teaspoon butter 3 medium potatoes 2 carrots 1 can of tomatoes in juice 2 bay leaves 400 ml beef broth 100 ml red wine 1/4 bunch of parsley salt/pepper For the crust: 3 slices of rustic bread 30 grams butter 2 teaspoons dried marjoram