PREP TIME: 30 minutes 
COOK TIME: 5 hours 
SERVES: 4

Ingredients:

BEEF

• 150g bacon, finely sliced
• 2 tablespoons olive oil + extra if required
• 1 onion, finely chopped
• 4 cloves garlic, finely sliced
• 1/3 cup flour
• 500g Green Meadows diced Beef
• 2 tablespoons tomato paste
• 1 cup strongly brewed The Roastery coffee
• 1 cup beef stock (or chicken or vege would do)
• 1 small sprig rosemary
• Small handful thyme
• 1 bay leaf, bruised
• 25g butter
• 250g button mushrooms, sliced
• Parsley, chopped, to garnish
• Sea salt and freshly ground pepper, to season

PARMESAN MASHED POTATOES

• 800g potatoes
• 30g butter
• 75g parmesan cheese, grated
• ¼ cup milk

In a heavy-bottomed frying pan over a medium-high heat, fry the bacon until starting to catch to the pan. Transfer to the slow cooker. Add the olive oil to the same pan and over medium-high heat, fry the onions and garlic until soft and translucent, then add this to the bacon.

Put the flour into a shallow bowl, add the beef and mix well to coat each piece. In the same pan, adding more oil if necessary, shake any excess flour off the beef and brown on all sides. Once cooked, add this to the slow cooker too, along with the tomato paste, coffee, stock, rosemary, thyme and bay leaf.

Season with sea salt and freshly ground black pepper. Put on the lid, set to high and cook for 5 hours or until the meat is tender. Alternatively, set to low and cook for 8 hours or until the meat is tender. In the final hour of cooking, fry the mushrooms in butter and add these to the slow cooker.

To make the mashed potatoes, cut the potatoes into even-sized pieces and boil until tender. We kept the skins on ours, but you can peel yours if you like. Oncecooked, add in the butter, cheese and milk, season with sea salt and freshly ground black pepper and mash until smooth and creamy.

To serve:

Divide the mashed potato between plates, top with the beef, then garnish with the parsley.