This slow cooked beef and mushroom dish served with a creamy mashed potato comes together beautifully. The beef steaks are so tender and combined with the mushrooms and cooked low and slow, it has rich juices. Add a creamy mash and this dish is sure to please!
It’s an ideal weekend dinner for the family (the beef and mushrooms needs a good 8 hours to cook). If you’re lucky there will be leftovers, which we recommend you serve with a crusty white bread roll. Yum!
You can substitute the dried shiitake mushrooms for sliced shiitake mushrooms if you don’t have a spice mill.
Prep 20 minutes
Cooking time 8 hours 15 minutes
Serves 4
Ingredients
- 10g dried shiitake mushrooms
- 400g Swiss brown mushrooms, thickly sliced
- 6 shallots, sliced
- 6 garlic cloves, chopped
- 10g fresh thyme sprigs, tied with kitchen twine
- 2 x 1kg Coles Australian beef blade roasts
- Plain flour, for coating
- 1 tbsp olive oil
- 125ml dry white wine
- 4 Crème Royale potatoes, or brushed potatoes, peeled and cut into 5cm pieces
- 4 parsnips, peeled and cut into 5cm pieces
- 60g butter, cubed, at room temperature
- 250ml thickened cream, warm
- 2 tsp fresh flat-leaf parsley, chopped
Method
- Grind the shiitake mushrooms to a powder with a spice mill (if you don’t have a spice mill, use sliced mushrooms and don’t grind them). Transfer to a slow cooker. Add sliced Swiss brown mushrooms, shallots, garlic and thyme and toss to combine.
- Season beef generously with salt and pepper. Lightly coat beef in the flour, shaking off any excess. Heat a large heavy frying pan over high heat. Add oil, then add 1 piece of beef and cook, turning once, for 6 minutes or until well-browned on both sides. Remove beef from the pan and set on top of the mushroom mixture in the slow cooker. Repeat with second piece of beef and discard oil.
- Add wine to pan and cook, stirring to scrape up any browned bits on bottom of pan, for 2 minutes or until reduced by half. Pour reduced wine into the slow cooker and cover. Turn slow cooker on low and cook for 8 hours or until the meat is tender. Leave the beef to rest in the slow cooker for 20 minutes. Discard thyme stems.
- Meanwhile, in a large pot, combine potatoes and parsnips, cover with cold water and season with salt. Bring to a boil over medium-high heat, reduce heat to a simmer and cook for 15-20 minutes or until potatoes and parsnips are cooked through. Drain in a colander. Place the colander with vegetables over the pot. Place pot over medium heat for about 2 minutes to dry the vegetables.
- Using a potato ricer or wire sieve, pass the vegetables into a heatproof bowl. Stir in the butter and then fold in enough cream (about 3/4 cup) to reach the desired consistency. Season the mash with salt. Keep warm until ready to serve.
- Transfer beef to a cutting board. Carve thin slices of beef. Return sliced beef to the accumulated juices in the slow cooker for 1 minute.
- Serve beef slices with the mash, cooked mushrooms and more beef juices. Top with parsley.
Nutritional Information (per serving)
Calories: 1,355kcal; Energy: 5,670kj; Fat: 78g; Saturates: 38g; Fibre: 12g; Protein: 101g; Carbs: 55g
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