January 31, 2018
Fresh Tomatoes, Comfort Food, Dinner,
Main Dish, Soups/Stews, Beef, Stewing Beef, Alcohol, Vegetables, Potatoes , Budget-Friendly, Small Batch Cooking, Winter, Weeknight Meals, Gluten-Free, No Eggs, Wine, Kosher Meat more
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"Based on a recipe from a cook book that the DH gave me for my birthday with some changes to suit our tastes."
Preheat the oven to 180C.
Heat the oil in a flameproof casserole and add the meat and shallots and cook over high heat, stirring for 4 to 5 minutes or until the meat is browned on all sides.
Add the garlic, tomato, mushrooms, wine, stock and bouquet garni and bring to a simmer, cover and transfer to the preheated oven to cook for 45 to 60 minutes, or until everything is tender.
Meanwhile to make the mustard mash, place the potatoes in a saucepan of boiling water and simmer for about 30 minutes or until just tender.
Remove from the heat, drain well and return to the saucepan and add the milk and mash well and then stir in the mustard and keep warm.
Use a slotted spoon to remove the meat and vegetables from the casserole and transfer to a warmed serving dish.
Cook the gravy on the stove over a high heat until reduced by half and then reduce the heat, remove the bouquet garni and adjust the seasoning, adding salt and pepper if needed.
Mix the cornflour to a paste with a little water and add to the gravy, stirring well and ring back to a simmer.
Pour the gravy over the meat and vegetables and serve with the mustard mash (I also served it with some steamed broccolinni.
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