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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy