Ingredients
- 400g diced steak
- 250g rashers
- 15ml oil
- 1 onion
- 2 cloves garlic
- 2 carrots
- 1 parsnip
- 500ml beef stock
- 1.5kg potatoes
- 100g butter
- 100ml milk
- Salt and pepper to taste
- Parsley to garnish
- First heat the oil in a pan. While this is heating, chop your bacon into bite-sized chunks.
- Add the beef and bacon to the pan to sear. While this is searing, peel and dice the onion and garlic, add them to the pan, and mix well.
- Next prepare your vegetables. Peel and dice the carrot and parsnip and add them to the pan. Continue to mix until the beef is browned all over.
- Once the beef is browned, transfer the dish to a slow cooker or a pressure cooker.
- Add the beef stock, season, and mix well.
- Slow-cook on low for eight hours, or pressure-cook for 25 minutes on high.
- For your mash, simply peel and slice your potatoes. I like to cut them in 1cm slices, so they cook more quickly, using less energy. Add them to a pan of boiling, seasoned water.
- Once cooked, drain, season, add the butter and mash. Next add your milk and mash further until smooth. Dish up and enjoy!
