Beef bourginonne pie with parsnip mash
4
Points®
Total time: 2 hr 5 min • Prep: 20 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.