Chili Beef With Gremolata Mash - cooking recipe

Ingredients

1 1/3 lbs beef chuck steak, cut into 1-inch pieces
None None Flour, seasoned with salt and pepper, to dust
2 tbsp vegetable or olive oil
1 large onion, coarsely chopped
2 cups tomato puree
2 tbsp chili powder
1 can (15 oz) red kidney beans, drained and rinsed
2 medium zucchini, coarsely chopped
1 lb potatoes, peeled and coarsely chopped
1/4 cup finely chopped flat-leaf parsley, plus additional leaves, to serve
1 tsp finely grated lemon peel
1 clove garlic, crushed

Preparation

Coat the beef in seasoned flour, shaking off the excess. Heat the oil in a Dutch oven on medium-high heat. Add the beef in 2 batches and cook for 3 mins or until browned. Transfer to a heatproof bowl.
Add the onion and cook and stir for 5 mins or until soft. Return the beef to the pan. Add the tomato puree, chili powder and 2/3 cup water. Bring to a boil.
Reduce the heat to low; simmer, covered, for 1 hour 15 mins or until the beef is almost tender. Add the beans and zucchini; simmer, covered, for 15 mins or until the vegetables are tender. Season to taste.
Meanwhile, for the gremolata mash, place the potato in a medium saucepan and cover with cold water. Bring to a boil. Boil for 15 mins or until tender. Reserve 1/4 cup of cooking liquid and drain well. Return the potato to the pan with the reserved liquid and mash until smooth. Season. Stir in the parsley, lemon peel and garlic.
Spoon the mash into serving bowls. Top with the beef mixture. Sprinkle with additional parsley and serve.