Braised beef with cauliflower and potato mash
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 6–8
- Dietary
- Egg-freePregnancy-friendly
This hearty beef stew is topped with a creamy cauliflower and potato mash for a comforting twist on a classic. Perfect for batch cooking or a weekend family meal. The mash also works beautifully with other slow-cooked dishes.
For this recipe you will need a 1.75-litre/3-pint ovenproof shallow dish.
Ingredients
For the stew
- 3 tbsp sunflower oil
- 1kg/2lb 4oz braising beef, diced
- 250g/9oz smoked streaky bacon, roughly chopped
- 2 large onions, thinly sliced
- 3 large garlic cloves, finely grated
- 500g/1lb 2oz chestnut mushrooms, halved
- 3 tbsp tomato purée
- 55g/2oz plain flour
- 175ml/6fl oz red wine
- 450ml/¾ pint beef stock
- 1–2 tsp redcurrant jelly
- 3 bay leaves
- salt and freshly ground black pepper
For the cauliflower and potato mash
- 1kg/2lb 4oz floury potatoes, peeled and chopped into large cubes
- 350g/12oz cauliflower, broken into florets
- 3 tbsp milk
- knob unsalted butter
- 100g/3¾oz mature Cheddar, grated
Method
Preheat the oven to 160C/140C Fan/Gas 3.
Heat the oil in a large flameproof casserole or ovenproof pan over a high heat. Fry the beef in batches until browned and sealed. Transfer to a large dish.
Add the bacon and onions to the pan and fry for a few minutes. Add the garlic and mushrooms and fry for a few more minutes. Stir in the tomato purée.
Measure the flour into a small bowl and gradually whisk in the wine.
Pour the stock into the pan and add the redcurrant jelly. Stir over the heat until boiling, then add the wine and flour mixture, blending well.
Return the beef to the pan, season with salt and freshly ground black pepper, and add the bay leaves. Bring to the boil, then cover and transfer to the oven. Cook for 1½–2 hours, or until the beef is really tender.
Spoon the braised beef into a 1.75-litre/3-pint ovenproof shallow dish. Set aside to cool.
Meanwhile, place the potatoes in a saucepan of cold salted water. Bring to the boil and cook for 10–12 minutes. Add the cauliflower and boil for 5–6 minutes, or until the vegetables are soft.
Drain well, then return to the saucepan with the milk and butter. Mash and season well.
Spoon the mash on top of the beef and fork the top. Sprinkle with the Cheddar.
Increase the oven temperature to 200C/180C Fan/Gas 6. Bake for 40–45 minutes, or until the top is golden and bubbling.
Serve hot with steamed vegetables.
