Easy
Beef and Mushrooms with Crispy Potatoes
4
Serves
20 minutes
Prep Time
7 1/2 hours
Cook Time
Ingredients
Beef and Mushrooms with Crispy Potatoes
- 800g - 1kg boneless beef shin
- Garlic salt and freshly ground black pepper
- 1 tablespoon cooking oil
- 1 onion - diced
- 3 cloves garlic - crushed
- 3 tablespoons tomato paste
- 3/4 cup red wine
- 2 cups beef stock
- 8 small/medium potatoes - washed with skin on
- 2 carrots - peeled and diced
- 1 teaspoon Italian herbs
- Garlic salt and freshly ground black pepper to taste
- 1 - 2 tablespoons cornflour
Method
Beef and Mushrooms with Crispy Potatoes
- Season the beef with garlic salt and pepper.
- Heat the oil in a large frying pan and brown the meat on all sides. Place in a slow cooker.
- Add the onions to the pan and sauté for 2 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Pour in the red wine and simmer for 2 minutes.
- Stir in the beef stock and simmer for another 2 minutes.
- Place the potatoes, carrots and mushrooms in the slow cooker followed by the hot stock from the pan.
- Cook on low for 5 hours. Remove the potatoes to a paper towel and drain. Place the potatoes on a baking tray lined with baking paper. Lightly crush the potatoes with a potato masher, drizzle with oil and sprinkle with the herbs, garlic salt and pepper. Set aside.
- Continue cooking the meat for another 2 - 2 1/2 hours.
- Preheat oven to 180oC (160oC fan bake). Cook the potatoes for 30 minutes before the beef is ready.
- If the beef needs thickening, mix the cornflour with a little water and stir into the gravy.
- Taste and season the beef and serve with the crispy potatoes.