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…
BREAKFAST BURRITOS
BREAKFAST BURRITOSPREP TIME: 20 MINSCOOKING TIME: 20 MINSSERVES: 4INGREDIENTS 550g Spud Lite baby potatoes, diced 1 tablespoon olive oil 2 x Skara chorizo, skin removed & diced 4 x Jumbo flour tortilla SCRAMBLED EGGS 4 extra-large eggs,...
BEEF POT ROAST
BEEF POT ROASTPREP TIME: 15 MINSCOOKING TIME: 5 ½ - 8 ½ HRS IN SLOW COOKERSERVES: 6-8INGREDIENTS ¼ cup (60ml) olive oil 2kg beef chuck roast, ask butcher to tie it up 2 large carrots, peeled and cut into chunks 2 celery sticks, chopped into chunks 2 large...
Potato & Ricotta Gnocchi with Pea Pesto
POTATO & RICOTTA GNOCCHI WITH PEA PESTO PREP TIME: 25 MINUTESCOOKING TIME: 25 MINUTESMAKES: 4 INGREDIENTS GNOCCHI 400g Spud Lite potatoes, peeled and quartered 250g tub ricotta 2 egg yolks, lightly beaten ½ teaspoon baking powder salt flakes and freshly ground...