Sichuan Star Anise Stew

This meal is one I found in my slow cooker book "Slow Cookers: The Slow Cooker Recipes You Must Have". Again, I have made my own alterations to the recipe. This one is really for the slow cooker so the aromas and star anise really penetrates the meat. I absolutely love it!

Ingredients

500-700g gravy beef, cut into 2cm cubes
1 large brown onion, halved, thinly sliced
½ red capsicum, diced
250g button mushrooms, sliced
2 cup dry red wine
1 teaspoon of beef stock powder
3 tablespoons tomato paste
3 teaspoons sichuan peppercorns, ground
6 thin wedges of orange zest
1 teaspoon cornflour

Spice Bouquet
6-8 star anise
2 crushed bay leaves
1 tablespoon chopped, or dried, rosemary
1 teaspoon chopped, or dried, thyme

Mashed Potato
4 large desiree potatoes, cubed
2 teaspoons light cream cheese
Milk
Salt and pepper

Method

Switch on slow cooker to preheat.
Spice Bouquet: Add the star anise, bay leaves, rosemary and thyme at the centre of a small square piece of cotton fabric. Enclose and tie the cotton fabric with a piece of cooking string.
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 and mushrooms. Cook for 2-3 mins.
Add wine and beef stock. Bring to the boil.
Add the sichuan, orange zest and spice bouquet and stir.
Add tomato paste 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.
Switch off the slow cooker, and let stew rest for 15 mins.
Meanwhile, add 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 the potato mash into bowls and top with the stew.