BEEF PROVENCAL WITH PARSLEY MASHED POTATO
PREP TIME: 40 MINUTES
COOKING TIME: 4.5 HOURS
SERVES: 6
INGREDIENTS
2 tablespoon olive oil
1kg chuck steak, diced
8 shallots, peeled
250g smoked bacon, diced
1 large carrot, peeled and diced
2 celery sticks, diced
1 large brown onion, peeled
2 cloves garlic, crushed
2 tablespoon plain flour
500ml beef stock
500ml red wine
¼ cup tomato paste
400g tinned cherry tomatoes
½ cup pitted black olives,
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
2 teaspoons orange zest
¼ cup flat leaf parsley, roughly chopped
Salt flakes and freshly ground black pepper
Parsley mashed potato
1.5kg Spud Lite potato, peeled
¼ cup warm milk
1 tablespoon butter
¼ cup parsley, roughly chopped
Salt flakes and freshly ground black pepper
METHOD
1. Heat 1 tablespoon oil in a slow cooker on high sear or a non-stick frying pan over medium-high heat. Add beef in small batches, until well browned on all sides. Remove from pan and set aside until required.
2. Add shallots to the same pan and brown on all sides. Set aside until required.
3. Heat remaining oil to same pan over a medium low heat. Add bacon, carrot, celery, onion and garlic, stirring until well coated. Cover and cook for 10 minutes or until onion is soft. Add flour, stirring to combine.
4. Return browned beef to pan with stock, wine, tomato paste, olives, thyme, rosemary and zest. Slowly bring to the boil, reduce to a simmer and cook for 4 hours on fast slow cook setting or 8 hours on slow setting until gravy has thickened.
5. 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.
6. Add warm milk, butter, parsley, salt and pepper to mashed potatoes, stirring until mixture is smooth. Remove from heat and set aside until required.
YOU MIGHT ALSO LIKE…
Plant-Based Spud Lite Burgers
PLANT-BASED SPUD LITE BURGERSPREP TIME: 30 MINUTESCOOKING TIME: 1 HOUR AND 10 MINSSERVES: 6INGREDIENTS 1 tablespoon olive oil6 bread rolls, halved & toasted½ cup tomato chutney6 butter lettuce leaves6 slices beef tomato6 large slices pickled beetroot, drained...
Plant-Based Shepards Pie
PLANT-BASED SHEPARDS PIEPREP TIME: 30 MINUTESCOOKING TIME: 1 HOUR AND 30 MINSSERVES: 6INGREDIENTS Ragu 2 tablespoons olive oil1 large brown onion, diced2 cloves garlic, crushed2 large carrots, peeled & diced2 sticks celery, diced200g field mushrooms, chopped400g...
Plant Based Potato and Chilli Salad
PLANT BASED POTATO AND CHILLI SALADPREP TIME: 15 MINUTESCOOKING TIME: 6 MINUTESSERVES: 6 INGREDIENTS 750g baby Spud Lite potatoes, halved and cut into 1cm thick slices1 cup frozen peas, thawed1 cup frozen podded edamame peas, thawed75g snow peas, trimmed & sliced¼...