- Olive oil
- 500g stewing beef (brisket, chuck or rump), diced
- ½ cup Pams plain flour
- 1 large onion, peeled and diced
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 250g button mushrooms, quartered
- 1 Tbsp dried mixed herbs
- 3 cups water
- 1 beef stock cube
- 400g tinned Pams diced tomatoes
- 600g - 700g boiling potatoes, peeled
- 25g butter
- ¼ cup milk
- ¼ cup fresh sage, finely chopped
- ¼ cup fresh parsley, finely chopped
- Extra chopped herbs, to garnish
- Preheat your oven to 160 degrees fan bake. Bring a generous drizzle of oil to a medium high heat in a casserole dish. Toss the beef pieces in ½ cup flour, then add to the casserole dish and cook for 1-2 minutes or until golden brown.
- Remove the meat from the dish and set aside. Add another drizzle of oil, then saute the diced onion and carrots for 2-3 minutes before adding the garlic and mushrooms. Cook while stirring for a further 1-2 minutes.
- Return the beef to the casserole dish and stir to combine. Pour the dried herbs, water, stock, and tinned tomatoes into the dish, and stir well to combine. Season with salt and pepper, then cover with a lid or tin foil and place into the oven to slow cook for 2 ½ to 3 hours.
- To make the herby mashed potato, cut the potatoes into chunks and place in a large pot of cold water. Bring to a boil, and cook for 15-20 minutes or until tender when tested with a knife. Drain, then mash until smooth. Add the butter and milk, and mash until fully incorporated.
- Season the mash to taste with salt and pepper, then stir in along with the chopped sage and parsley.
- Serve the stew alongside the mashed potato, your favourite greens and garnish with fresh herbs if desired.