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Braised beef and mushrooms with potato cakes
Braised beef and mushrooms with potato cakes
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Irresistible beef stew paired with crispy potato cakes.
Ingredients:
  • 125ml (1/2 cup) vegetable oil
  • 800g gravy beef, excess fat trimmed, cut into 3cm cubes
  • 1 bunch spring onions, trimmed, halved
  • 2 garlic cloves, crushed
  • 40g (1/4 cup) plain flour
  • 80ml (1/3 cup) dry red wine
  • 2 beef style stock cubes, crumbled
  • 1L (4 cups) boiling water
  • 75g (1/4 cup) tomato paste
  • 250g button mushrooms, halved
  • 6 (about 800g) desiree potatoes
  • 2 eggs, lightly whisked
  • 50g (1/3 cup) plain flour, extra
  • Salt & freshly ground black pepper
  • 120g baby spinach leaves, washed, dried
Instructions:
  • In a large saucepan over high heat, heat 1 tablespoon of oil until shimmering. Add half of the beef and sear, turning occasionally, for 3-4 minutes until nicely browned. Transfer to a plate and repeat with the remaining beef. Set aside.
  • Heat 1 tablespoon of the remaining oil in a hot pan. Cook the spring onions, stirring often, for 2 minutes until they brown and soften slightly. Transfer to a plate and set aside.
  • Add the beef back to the pan along with garlic and cook over medium heat until aromatic. Stir in the flour and cook for another minute. Pour in the wine and bring to a boil. Simmer on medium-low, stirring occasionally, until the wine reduces by half. Mix in the stock cubes, water, and tomato paste. Cover, bring to a boil, then simmer on low for 45 minutes. Introduce the mushrooms and simmer for another 45 minutes until the beef is tender and the sauce thickens. Serve over a potato cake and enjoy!
  • Grate the potatoes coarsely and mix them in a large bowl with eggs, extra flour, salt, and pepper. Divide the mixture into 12 portions.
  • Heat the oven to 120°C and cover a baking tray with paper towel.
  • Heat the remaining oil in a non-stick frying pan over high heat. Cook 3 potato cakes at a time by adding 3 portions of potato mixture to the pan and spreading them into 10cm discs using a spoon. Cook uncovered for 2 minutes until brown underneath. Flip and cook for an additional 2 minutes until cooked through. Keep warm in the preheated oven on a lined tray. Repeat with the remaining oil and potato mixture in 3 more batches.
  • Combine spring onions with the beef and stir well. Season with salt and pepper to taste.
  • To plate, arrange half of the potato cakes on serving plates, layer with spinach, place another potato cake on top. Drizzle beef mixture and sauce over the top and serve promptly.

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