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STURMINSTER BEEF STEW

August 29, 2024

Serves

4-6

Meltingly tender beef in a deep, savoury sauce. The horseradish mash is enriched with a dollop of Cornish clotted cream for extra richness.

M74a0384nhptrewkitchenmagstewbeef (2)
Serves: 4-6

Method

Step 1

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.

Step 2

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.

Step 3

Add a little oil to the pan and add the vegetables and rosemary sprigs, cooking for five minutes or so.

Step 4

Deglaze the pan by pouring in the ale and giving the bottom a really good stir.

Step 5

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.

Step 6

Bring to the boil, then simmer gently with the lid on for two and a half hours – until the beef is meltingly tender.

Step 7

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.

Step 8

Push the drained potatoes through a potato ricer if you have one, otherwise, use a potato masher.

Step 9

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.

M74a0384nhptrewkitchenmagstewbeef (2)

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Ingredients

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 tsp sherry 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

M74a0384nhptrewkitchenmagstewbeef (2)

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