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Beef Bourguignon with Parmesan Mashed Potato

PREP TIME: 30 min

COOKING TIME: 40 min
SLOW COOKER: 4.5 – 8.5
CASSEROLE DISH: 2.5 

SERVES: 6

INGREDIENTS

1.2 kg chuck steak, cut into bite sized pieces
¼ cup plain flour
1/3 cup olive oil
200g pink shallots, peeled and halved
300g button mushrooms
1 large brown onion, peeled and diced
1 carrot, peeled and diced
1 celery stick, diced
250g pack smoked bacon, chopped
4 cloves garlic, crushed
2 cups (500ml) dry red wine (eg. Shiraz or Cabernet Sauvignon)
2 cups (500ml) beef stock
¼ cup tomato paste
1 beef bouillon stock cube, crumbled
4 sprigs thyme
2 bay leaves
Salt flakes and freshly ground black pepper
¼ cup parsley, chopped

Parmesan mashed potato

1.5 kg Spud Lite potatoes, peeled and diced
80g unsalted butter
1 cup (250ml) milk
¼ cup parmesan cheese, finely grated
Salt flakes and freshly ground black pepper

METHOD

Place beef, flour, salt and pepper in a plastic bag and toss until well coated.

Heat 2 tablespoons olive oil in a slow cooker, large heavy-based casserole dish or saucepan (with a lid for later) over a medium-high heat. Add beef in batches and cook until well browned on all sides. Remove and set aside.

Heat 1 tablespoon oil and cook the shallots and mushrooms in the same pan, for 5 minutes or until browned. Remove and set aside.

Add remaining oil, onion, carrot, celery and bacon, stirring to combine. Cook for 5 minutes or until golden but not crisp, stirring occasionally. Add the garlic for the final minute of cooking.

For the slow cooker method, return the beef, shallots and mushrooms to the slow cooker with the wine, stock, thyme and bay leaves, stirring to combine. Cook for 4 hours on high and 8 hours on low.

For the large heavy-based casserole dish method, return the beef to the casserole dish with the wine, stock, thyme and bay leaves, stirring to combine. Slowly bring to the boil in, then reduce heat to low and simmer, covered for 1.5 hours. Return the shallots and mushrooms to the pan and cook for a further 30 minutes or until meat is tender.

For the mash potato, steam potatoes for 15 minutes or until very tender. Drain saucepan and return potatoes to the pan. Using a potato masher or ricer, mash potatoes until smooth. Return pan to a medium heat, stirring constantly for 1-2 minutes, to help the mashed potato dry out.

Heat butter and milk together in a small saucepan over a low heat. Add to mashed potatoes with parmesan, salt and pepper, stirring until mixture is smooth.

Serve beef bourguignon with parmesan mashed potato and chopped parsley.

 

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CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

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