1 tbsp olive oil
500g beef braising steak, cut into chunks
1 stalk celery, roughly chopped
1 carrot, chopped
1 tbsp tomato paste
1 tbsp gluten free flour
100ml red wine
200ml hot low FODMAP beef stock
350g potatoes, peeled
25g lactose free butter, chopped into small pieces
Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan.
Cook the chopped vegetables for 7 mins until softened. Stir in tomato paste and gluten free flour and cook for 1 min more.
Pour in wine and beef stock, bring to a simmer. Add beef back to pan.
Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed.
Pour mixture into a 2 litre baking dish.Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil.
Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate.
Sprinkle over the beef and dot with lactose free butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.
Recipe adapted from: Good Food