Beef Ragout With Sweet Potato Mash
Preparation time is 15minutes
Cook time is 8hours
Total time is 8hours 15minutes
Serve is for 6 people
Estimated cost per serve is 15.22 dollar
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 2tablespoons Western Star Original Butter (chopped)
- 2 Hoyt's bay leaves
- 300grams green beans (steamed)
- 2 carrot (diced)
- 2 celery stalks (sliced)
- 1 brown onion (finely chopped)
- 1/3 cup full cream milk (warmed)
- 200grams button mushrooms (sliced)
- 600grams sweet potato (roughly chopped into large chunks)
- 3 cup Campbell's Real Beef Liquid Stock Salt Reduced
- 1.20-1.40kilograms bolar blade roast
- 2tablespoons extra virgin olive oil
- 1tablespoons tomato paste
- 400grams diced tomatoes
- 1/3 cup parmesan (finely grated)
- 4 fresh thyme
- 2 cloves garlic (crushed)
Nutrition per serving
3500kJ / 838Cal
3500 Kilojoules or 838 Calories
40% of daily energy intake*
Protein
9.5grams
Fat
15.5grams
Carbs
24.7grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Heat 3 tsp oil in a large, heavy-based, pan over medium-high heat. Season roast and brown on all sides, 5 -7 min. Remove from casserole dish and set aside.
Step 2 of 6
Reduce heat to medium-low, add remaining oil. Add onion, garlic, carrot, mushrooms and celery. Cook, stirring, for 5 minutes or until onion has softened. Add tomato paste, cook stirring 1 minute.
Step 3 of 6
Add bay leaves thyme, stock and tomatoes and bring to a simmer.
Step 4 of 6
Place beef in a slow cooker and carefully cover the beef with the simmering vegetables and liquid. Place the lid on your slow cooker and cook for 8-10 hours on low or until meat falls apart. Season to taste and remove bay leaves.
Step 5 of 6
For the mash, put the sweet potato in a large saucepan, cover with cold water and good pinch salt. Bring to the boil over high heat. Boil, uncovered, for 20 minutes or until the sweet potato is tender. Drain well. Return to the hot saucepan. Shake the pan over low heat remove any remaining moisture. Remove pan from the heat. Roughly mash the sweet potato. Add the butter, milk and stir until smooth, before adding the parmesan.
Step 6 of 6
Spoon mash into shallow bowls. Top with ragout. Sprinkle with thyme and parmesan. Serve with green beans.
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