Slow cooker beef and mushrooms with mash

 


 

Slow cooker beef and mushrooms with mash

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

1/2 cup (125ml) dry white wine

4 Crème Royale potatoes, or brushed potatoes (about 700g), peeled, cut into 5cm pieces

4 parsnips (about 550g), peeled, cut into 5cm pieces

60g butter, cubed, at room temperature

1 cup (250ml) thickened cream, warm

2 tsp fresh flat-leaf parsley, chopped

Step 1

Using a clean coffee grinder or spice mill, grind the shiitake mushrooms to a powder. (If you don’t have a spice mill, choose sliced rather than whole dried shiitake mushrooms, and don’t grind them to a powder.) Transfer the powder to a slow cooker. Add the sliced mushrooms, shallots, garlic and thyme and toss to combine.

Step 2

Season the beef generously with salt and pepper. Lightly coat the beef in the flour, shaking off any excess. Heat a large heavy frying pan over high heat. Add the oil, then add 1 piece of beef and cook, turning once, for 6 mins or until well-browned on both sides. Remove the beef from the pan and set on top of the mushroom mixture in the slow cooker. Repeat with the second piece of beef and discard the oil.

Step 3

Add wine to pan and cook, stirring to scrape up any browned bits on bottom of pan, for 2 mins 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 mins. Discard the thyme stems.

Step 4

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 mins 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 mins 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.

Step 5

Transfer the beef to a cutting board. Carve thin slices of beef. Return sliced beef to the accumulated juices in the slow cooker for 1 min. Serve beef slices with the mash, cooked mushrooms and more beef juices. Top with parsley.

 

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