Sturminster beef stew
DESCRIPTION
Meltingly tender beef in a deep, savoury sauce. The horseradish mash is enriched with a dollop of Cornish clotted cream for extra richness.
INGREDIENTS
SERVES 4-6
500g beef – chuck steak works well, diced into 2cm pieces
2 tbsp vegetable oil
175ml light brown ale
2 tbsp plain flour
1 tsp ground cinnamon
½ tsp nutmeg
Salt and pepper
3 star anise
2 celery sticks, roughly chopped
3 carrots, peeled and roughly chopped
3 red onions, peeled and roughly chopped
6/7 small pickled onions
2 sprigs of rosemary
500ml beef stock
1 tbsp Marmite
2 tspsherry vinegar
Worcestershire sauce
FOR THE HORSERADISH MASH
900g floury potatoes, peeled and chopped
150g salted butter
2 tbsp Cornish clotted cream
2 tbsp milk
2 tbsp horseradish sauce
Salt and pepper
METHOD
In a large bowl, combine the flour, cinnamon, nutmeg and season generously with plenty of salt and pepper. Add the beef pieces and stir until the meat is evenly coated with flour.
In a large heavy based pan over a medium high heat, add the vegetable oil. Sear the beef in batches, until each side is browned all over. Set the beef aside.
Add a little oil to the pan and add the vegetables and rosemary sprigs, cooking for five minutes or so.
Deglaze the pan by pouring in the ale and giving the bottom a really good stir.
Add the marmite, sherry vinegar, Worcestershire sauce and star anise to the beef stock and give it a really good stir, before pouring into the pan.
Bring to the boil, then simmer gently with the lid on for two and a half hours – until the beef is meltingly tender.
For the mashed potatoes, place the chopped potatoes in a large pan and cover with cold water. Bring to the boil and simmer for approximately 15 minutes or until the potatoes are cooked through. Drain in a colander and allow the steam to completely evaporate out.
Push the drained potatoes through a potato ricer if you have one, otherwise, use a potato masher.
Warm the milk, butter, sour cream, horseradish and seasoning. Pour the creamy mixture into the potatoes and combine thoroughly. Serve the stew over a large helping of creamy horseradish mash.
