Beef and Horseradish Stew with Kumara Potato Mash
Main
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
Directions
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.