This is a hearty autumnal comfort dish and can be made the day before if required.


Serves: 4–6 

  • 2 tbsp olive oil
  • 1.5kg stewing beef
  • 5 medium onions, sliced
  • 2 celery sticks, chopped
  • 100g gluten-free plain white flour blend
  • 500ml chicken or beef stock
  • 3 garlic cloves, crushed
  • 3 sprigs of thyme
  • 3 sprigs of fresh rosemary
  • 3 bay leaves
  • salt and freshly ground black pepper

For the horseradish mash:

  • 800g floury potatoes, such as Maris Piper or new season varieties, peeled and evenly sliced 
  • 110ml cream
  • 120g butter
  • 20g fresh flat-leaf parsley, chopped
  • 10g fresh horseradish, grated, or 1 tbsp horseradish sauce


  1. Preheat the oven to 150°C.
  2. Heat the oil in a large ovenproof casserole dish over a medium heat. Brown the meat in small batches and set aside.
  3. Add the onions and celery and cook until softened and lightly browned. Lower the heat and return the meat and its juices to the dish, then stir in the flour.
  4. Add the stock, garlic, thyme, rosemary, bay leaves and seasoning.
  5. Bring to a simmer, then cover with a lid and transfer to the oven to cook for 3–3½ hours, until the meat is tender.
  6. Taste to check if the stew requires additional seasoning.
  7. To make the mash, boil the peeled and sliced potatoes in salted water until they are cooked through, then drain well. Warm the cream in a pot on the hob or in the microwave.
  8. Mash the potatoes, adding the butter and cream a little at a time, allowing the potatoes to soak in the liquid.
  9. Add the parsley and horseradish and continue mashing until the potatoes are creamy. 
  10. To serve, ladle the beef stew into warmed shallow bowls and top with the mash.

Gearoid's Hotpot with Horseradish Mash: Today