Country Beef Stew

This recipe is one of my favourites and is the first meal I made my husband. It is perfect for that cold winter's night.

Ingredients

500-700g gravy beef, cut into 2cm cubes
Small amount of chilli paste
2 garlic cloves, crushed
2 tablespoons tomato paste
Worcestershire sauce
1 teaspoon beef stock powder
250ml dry red wine
1 large brown onion sliced
½ red capsicum diced
250g sliced button mushrooms
½ cup of frozen peas
3 carrots diced
1 teaspoon cornflour
Freshly ground black pepper

Mashed Potatoes:
4 large desiree potatoes, cubed
2 teaspoons light cream cheese
Milk
Salt & pepper

Method for Slow Cooker

Heat 1 tablespoon of oil in a large saucepan over high heat. Add the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add the onion, capsicum, mushrooms and carrots. Cook for 2-3 mins.
Add wine and beef stock powder. Bring to the boil. Add tomato paste and pepper and stir. Add the cornflour and make sure it is stirred in well. Reduce heat to medium. Cook for about 10 mins.
Transfer to slow cooker. Cook for 3 hours on high.
Add in peas and let the stew stand for 10 mins.
Meanwhile, add the potatoes to a saucepan with boiling water. Boil the potatoes until tender.
Remove the potatoes from heat and drain. Add the cream cheese to the saucepan and mash potatoes into the saucepan.
Return the saucepan to heat and start stirring vigorously. Add in milk until smooth. Season with salt and pepper.
Divide mashed potato among plates and top with stew.

Method for Pressure Cooker

Heat a generous amount of olive oil over high heat. Add the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add wine and beef stock powder. Bring to the boil. Add tomato paste and pepper and stir. Add the cornflour and make sure it is stirred in well. Reduce heat to medium.
Place lid on and cook on high for 15 mins.
Add the onion, capsicum, mushrooms and carrots. Cook for 2-3 mins.
Transfer to slow cooker. Cook for 3 hours on high.
Add in peas and let the stew stand for 10 mins.
Meanwhile, add the potatoes to a saucepan with boiling water. Boil the potatoes until tender.
Remove the potatoes from heat and drain. Add the cream cheese to the saucepan and mash potatoes into the saucepan.
Return the saucepan to heat and start stirring vigorously. Add in milk until smooth. Season with salt and pepper.
Divide mashed potato among plates and top with stew.