Name: Beef and horseradish stew with kumara potato mash
Cook time: 240 min
Total time: 240 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1.5 kilogram beef chuck steak, cut into 5cm cubes; 3 brown onions (450g), sliced into wedges; 3 clove garlic, crushed; 8 centimetre piece fresh ginger (40g), grated; 2 teaspoon curry powder; 1/4 cup (35g) plain flour; 3 cup (750ml) beef stock; 1 tablespoon worcestershire sauce; 2 tablespoon horseradish cream; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 kilogram kumara (orange sweet potato),chopped coarsely; 500 gram potatoes, chopped coarsely; 3/4 cup (180ml) pouring cream, warmed; 50 gram butter

Ingredients

2 tablespoon olive oil

1.5 kilogram beef chuck steak, cut into 5cm cubes

3 brown onions (450g), sliced into wedges

3 clove garlic, crushed

8 centimetre piece fresh ginger (40g), grated

2 teaspoon curry powder

1/4 cup (35g) plain flour

3 cup (750ml) beef stock

1 tablespoon worcestershire sauce

2 tablespoon horseradish cream

1/4 cup coarsely chopped fresh flat-leaf parsley

1 kilogram kumara (orange sweet potato),chopped coarsely

500 gram potatoes, chopped coarsely

3/4 cup (180ml) pouring cream, warmed

50 gram butter

Method

1.Preheat oven to 120°C (250°F). Heat oil in large flameproof dish; cook beef, in batches, until browned. Remove from dish.

2.Cook onion, garlic and ginger in same dish, stirring, about 5 minutes or until onion softens. Add curry powder and flour; cook, stirring, 5 minutes.

3.Return beef to dish with stock and sauce; stir over heat until mixture boils and thickens. Cover dish tightly; cook, in oven, 3 hours, stirring occasionally.

4.Meanwhile, make kumara potato mash. Boil, steam or microwave kumara and potato, separately, until tender; drain. Mash kumara and potato with cream and butter in large bowl until smooth; cover to keep warm.

5.Stir horseradish cream and parsley into beef mixture, season to taste; serve with mash.

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