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…
Smoky Bacon, Spud Lite Potato & Spring Green Frittata
SMOKY BACON, SPUD LITE POTATO & SPRING GREEN FRITTATASERVES: 4INGREDIENTS 500g Spud Lite baby potatoes, quartered1/3 cup (80ml) extra virgin olive oil1 large brown onion1 clove garlic, crushed125g smoked bacon, diced1 bunch asparagus, trimmed and cut into 3cm...
Spud Lite Potato, Beetroot & Orange Salad
SPUD LITE POTATO, BEETROOT & ORANGE SALADSERVES: 4INGREDIENTS 750g Spud Lite potatoes, cut into bite sized pieces500g beetroot1 orange, peeled and cut into segments1/3 cup parsley, roughly chopped1/3 cup mint, roughly chopped2 spring onions, finely sliced1/4 cup...
Fish with Smoked Paprika and Parmesan Potato Wedges
FISH WITH SMOKED PAPRIKA AND PARMESAN POTATO WEDGESSERVES: 2INGREDIENTS 2 tsp extra virgin olive oil2 x 150g pieces firm white fish fillets1 tbsp fresh lemon juice2 tsp finely chopped dill1/2 tsp Dijon mustardfreshly ground black pepper2 cups mixed salad...