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…
Moroccan Potato Nourish Bowl
MOROCCAN POTATO NOURISH BOWLPREP TIME: 20 MINUTESCOOKING TIME: 30 MINUTESSERVES: 4INGREDIENTS 1 cup Quinoa2 cups (500ml) vegetable stock2 tbsp mint leaves, chopped2 tbsp dukkah400g tin chickpeas, drained1 avocado, deseeded and sliced250g punnet cherry tomatoes,...
Mexican Spud Lite Potato Salad
MEXICAN SPUD LITE POTATO SALADPREP TIME: 15 MINUTESCOOKING TIME: 25 MINUTESSERVES: 6 - 8 AS A SIDE INGREDIENTS 750g bag baby Spud Lite potatoes, diced2 cobs sweetcorn, chargrilled2 tsp extra virgin olive oil200g smoked bacon, diced½ small red onion,...
Perfect Spud Lite Roast Potatoes
PERFECT SPUD LITE ROAST POTATOESPREP TIME: 10 MINUTESCOOKING TIME: 50 MINUTESSERVES: 4 - 6INGREDIENTS 1kg Spud Lite potatoes, peeled and quartered2 tablespoons olive oilSalt and pepper METHOD 1. Preheat oven to 220°C (200°C fan-forced) and line a large baking tray...