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Slow-cooked beef with sweet potato mash
Slow-cooked beef with sweet potato mash
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
125 minutes
Nutritious winter casserole bursting with seasonal flavors.
Ingredients:
  • Olive oil spray
  • 650g beef blade steak, excess fat trimmed, cut into 3cm pieces
  • 12 French shallots, peeled
  • 3 garlic cloves, finely sliced
  • 44.40 gm salt-reduced tomato paste
  • 250ml (1 cup) beef stock
  • 250ml (1 cup) water
  • 750g orange sweet potato (kumara), peeled, cut into 3cm pieces
  • 40.00 gm water, extra
  • 30.00 ml horseradish cream
  • 40.00 ml chopped fresh chives
  • Steamed green beans, to serve
Instructions:
  • Preheat the oven to 160°C. In a large flameproof casserole dish over medium-high heat, spray with olive oil spray to lightly grease. Cook half of the beef for 3-4 minutes until browned. Transfer to a heatproof bowl. Repeat with the rest of the beef, making sure to reheat the dish between batches.
  • Lightly grease the dish with olive oil spray. Sauté the shallots for 5 minutes until golden, then add the garlic and cook for 1 minute. Return the beef to the dish, stir in the tomato paste, stock, and water. Bring it to a boil and bake covered in the oven for 1 1/2 hours until the beef is tender.
  • Place the sweet potato in a saucepan of cold water over high heat and bring to a boil. Reduce heat to medium and cook for 15 minutes or until tender. Drain and return to the pan. Mash with a potato masher until smooth, then season with pepper.
  • In a small bowl, whisk together cornflour and extra water until smooth. Then, stir this mixture along with horseradish cream into the beef. Bake in the oven for an additional 5 minutes until the sauce slightly thickens.
  • Spoon the sweet potato mash onto serving plates, top with the beef mixture, sprinkle with chives, and serve with steamed green beans.

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