Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. Olive oil spray

  3. 650g beef blade steak, excess fat trimmed, cut into 12 French shallots, peeled

  4. 3 garlic cloves, finely sliced

  5. 2 tbs salt-reduced tomato paste

  6. 250ml (1 cup) salt-reduced beef stock

  7. 250ml (1 cup) water

  8. 750g orange sweet potato (kumara), peeled, cut into 3cm pieces

  9. 2 tsp cornflour

  10. 2 tbs water, extra

  11. 1 1/2 tbs horseradish cream

  12. 2 tbs chopped fresh chives

  13. Steamed green beans, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160°C. Heat a large flameproof casserole dish over medium-high heat. Spray with olive oil spray to lightly grease. Add half the beef and cook for 3-4 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining beef, reheating the dish between batches.

  2. Spray the dish with olive oil spray to lightly grease. Add the shallots and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook, stirring, for 1 minute. Return the beef to the dish and stir in the tomato paste. Stir in the stock and water and bring to the boil. Bake in oven, covered, for 1 1/2 hours or until the beef is tender.

  3. Meanwhile, place the sweet potato in a saucepan of cold water over high heat. Bring to the boil. Reduce heat to medium and cook for 15 minutes or until tender. Drain. Return to the pan. Use a potato masher to mash until smooth. Season with pepper.

  4. Combine the cornflour and extra water in a small bowl until smooth. Stir the cornflour mixture and the horseradish cream into the beef mixture. Bake in oven for a further 5 minutes or until the sauce thickens slightly.

  5. Divide the sweet potato mash among serving plates. Top with the beef mixture and sprinkle with chives. Serve with steamed green beans.


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