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Photo of Beef bourginonne pie with parsnip mash by WW

Beef bourginonne pie with parsnip mash

10
Points®
Total Time
2 hr 5 min
Prep
20 min
Cook
1 hr 45 min
Serves
4
Difficulty
Moderate
Hearty beef stew paired with a creamy parsnip mash. Perfect for a weekday dinner with the family

Ingredients

Olive oil

1 tbs

Beef chuck steak, raw

480 g, (Buy 600g) fat trimmed, cut into 2.5cm pieces

Carrot(s)

3 medium, cut into 2cm pieces

Celery

2 stick(s), cut into 2cm pieces

Brown onion

1 medium, finely chopped

Fresh thyme

1 tbs

Garlic

2 clove(s), crushed

Plain flour

2 tbs

Red wine

250 ml, (1 cup)

Beef stock

2 cup(s)

Dried bay leaf

1 whole

Mushrooms

300 g, button variety

Frozen green peas

1½ cup(s), thawed

Parsnip

3 small, cut into 2cm pieces

Instructions

  1. Heat half the oil in a large heavy-based saucepan over high heat, Cook beef, in batches, stirring, for 5 minutes or until browned. Transfer to a bowl. Add carrot, celery, onion, thyme and half the garlic and cook, stirring, for 5 minutes or until onion has softened. Add flour and cook, stirring, for 1 minute.
  2. Gradually stir in red wine and bring to the boil. Return beef to pan with stock and bay leaf and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Add mushrooms and simmer, uncovered, for 20 minutes or until beef is tender. Add peas and stir to combine.
  3. Meanwhile, boil, steam or microwave parsnip until tender. Drain. Mash parsnip in a large bowl with remaining oil and garlic until smooth. Season with salt and freshly ground black pepper.
  4. Spoon beef mixture into four 2-cup (500ml) capacity dishes. Top with parsnip mash and serve.

Notes

SERVING SUGGESTION: Steamed baby carrots and green beans. TIP: You can use gravy beef instead of chuck steak.

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