This was really tender as I cooked in the slow cooker for 8 hours on slow, I did omit the mustard.
500g Casserole Beef
2 tbsp plain flour
2 tbsp extra virgin olive
oil
1/2 brown onion, chopped
2 garlic cloves, crushed
1 tsp smoked paprika
2 tbsp tomato paste
1 tbsp wholegrain mustard
1 cup beef style liquid
stock
100g cup mushrooms,
thickly sliced
1/3 cup cream
Fresh chives, chopped, to
serve
Mash topping
Step 1
Place beef
in a large bowl. Add flour. Season with salt and pepper. Toss to coat.
Step 2
Heat the oil
in a 10-cup-capacity, heavy-based flameproof casserole dish over medium-high
heat. Cook beef until browned all over. Transfer to a slow cooker.
Step 3
Add onion to
dish. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic
and paprika. Cook for 1 minute. Stir in tomato paste, mustard and stock. Season
with salt and pepper. Bring to the boil then add to slow cooker for 4-5 hours
on HIGH. Add mushrooms and cook for another hour or until beef is very tender.
Stir in cream.
Step 4
Meanwhile
make Mash Topping: Place potato in a large saucepan. Cover with cold water.
Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is
very tender. Drain well. Return potato to pan. Add butter and cream. Mash until
smooth and combined.
Step 5
Place beef
from slow cooker in oven proof dish. Dollop beef mixture with mash topping.
Spread to cover filling. Bake for 25 minutes or until top is golden. Sprinkle
with chives.
448 Calories
