Recipe Slow-cooked beef with sweet potato mash : Hearty Dishes and Tasty

Recipe Slow-cooked beef with sweet potato mash : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Slow-cooked beef with sweet potato mash has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

This super-healthy casserole is rich with wonderful winter flavours.


  • Olive oil spray
  • 650g beef blade steak, excess fat trimmed, cut into 3cm pieces
  • 12 French shallots, peeled
  • 3 garlic cloves, finely sliced
  • 2 tablespoons salt-reduced tomato paste
  • 250ml (1 cup) Massel beef stock
  • 250ml (1 cup) water
  • 750g orange sweet potato (kumara), peeled, cut into 3cm pieces
  • 2 teaspoons cornflour
  • 2 tablespoons water, extra
  • 1 1/2 tablespoons horseradish cream
  • 2 tablespoons chopped fresh chives
  • Steamed green beans, to serve


  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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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