Braised Beef with Cannellini Bean and Sweet Potato Mash

Serves: 4 people | Cook time: 30 minutes
Recipe by: Zoe BingleyPullin


2 tbsp extra virgin olive oil
2 tsp hot paprika
1 tbsp cumin powder
2 tsp Murray River Gourmet Salt Flakes
2 cloves garlic, crushed
500g blade or chuck steak, cut into cubes
1 leek, diced
1 cup button mushrooms
2 sticks celery, diced
1 red onion, diced
2 fresh Perino tomatoes, diced
1 tbsp tomato paste
2 tbsp apple cider vinegar
12 cups vegetable or chicken stock, reduced salt
1 bunch basil, chopped
1 bunch parsley, chopped

Sweet potato mash
500g sweet potato, diced and steamed
400ml cannellini beans, canned
2tbsp extra virgin olive oil
1 tsp Murray River Gourmet Salt Flakes


  1. In a bowl mix together the meat olive oil, hot paprika, cumin powder and salt.
  2. Heat oil in pan and brown meat, set aside. Add leek, garlic and onion to the pan, sauté until lightly brown.
  3. Add mushrooms, tomato paste, celery, tomatoes, apple cider to the pan.
  4. Top with enough stock to cover and simmer until meat is cooked and vegetables tender.
  5. Cook for an hour to 1.5 hours.
  6. Just before serving, fold through the basil and parsley with the meat.
  7. Steam sweet potato until cooked and mash with cannellini beans, olive oil and season to taste.

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