Traditional British Beef and Rye Crumble
A hearty and comforting dish originating from the British countryside, featuring tender beef and a crispy rye crumble topping.
Ingredients
- ●500g beef stewing steakcut into 2 cm cubes
- ●1 large onionchopped
- ●2 medium carrotpeeled and chopped
- ●2 stalks celerychopped
- ●100g rye flourfor crumble topping
- ●50g cold unsalted butterchopped for crumble topping
- ●250ml beef stockwarmed
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
In a large pan over medium heat, cook the chopped onion, carrot, and celery until softened.
- 3
Add the beef cubes and cook until browned on all sides.
- 4
Pour in the warmed beef stock, then bring to the boil.
- 5
Transfer the mixture to a casserole dish and set aside.
- 6
To make the crumble topping, combine the rye flour and chopped butter in a bowl.
- 7
Rub the mixture together with your fingers until it resembles coarse breadcrumbs.
- 8
Spread the crumble mixture evenly over the beef mixture.
- 9
Bake in the preheated oven for 25-30 minutes, or until the crumble is golden brown and the filling is hot and bubbly.
- 10
Serve hot, garnished with chopped fresh herbs if desired.