Beef and horseradish stew with kumara potato mash

A hearty stew for cold winter nights.

  • 4 hrs cooking
  • Serves 6
  • Print


Beef and horseradish stew with kumara potato mash
  • 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


Beef and horseradish stew with kumara potato mash
  • 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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