Ingredients

• 2 tablespoons extra virgin olive oil
• 700g Coles grass-fed beef rump steak, cut into 3cm pieces
• 1 brown onion, chopped
• 1 large carrot, cut into 2cm pieces
• 2 celery sticks, cut into 1cm pieces
• 200g button mushrooms, halved
• 2 teaspoons smoked paprika
• 2 garlic cloves, crushed
• 2 dried bay leaves
• 1 cup dry red wine
• 1/4 cup smokey barbecue sauce
• 1 tablespoon instant gravy powder
• 1 chicken stock cube, crumbled
• 5 large crème gold potatoes
• 2/3 cup grated tasty cheese
• Parsley leaves, to serve
• Mixed salad, to serve

Method

• Step 1 Heat half the oil in a large, deep flameproof frying pan over medium-high heat. Cook beef, in 2 batches, for 5 minutes or until browned all over. Transfer to a heatproof bowl.
• Step 2 Heat remaining oil in same pan over medium heat. Add onion, carrot, celery and mushroom. Cook, stirring occasionally, for 5 minutes or until onion softened. Add paprika, garlic and bay leaves. Cook for 1 minute or until fragrant. Add wine. Cook, stirring for 3 minutes or until reduced by half. Add sauce and gravy powder. Stir to combine. Add 1 cup water and chicken stock cube. Bring to a simmer. Return beef to pan. Season. Cook, covered, over low heat for 1 hour or until beef is tender.
• Step 3 Preheat grill to high. Cut potatoes into 1cm thick slices, discarding ends. Using a 6cm round cutter, cut rounds from potato slices. Place potato rounds in a microwave-safe bowl. Microwave on HIGH (100%) for 5 minutes or until tender.
• Step 4 Place potato on beef mixture. Sprinkle with cheese. Grill for 3 to 4 minutes or until cheese is golden and bubbling. Sprinkle with parsley. Serve with salad.