Ingredients
• 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) salt-reduced 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
Method
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.
