This is a hearty autumnal comfort dish and can be made the day before if required.
- 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
- Preheat the oven to 150°C.
- Heat the oil in a large ovenproof casserole dish over a medium heat. Brown the meat in small batches and set aside.
- 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.
- Add the stock, garlic, thyme, rosemary, bay leaves and seasoning.
- 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.
- Taste to check if the stew requires additional seasoning.
- 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.
- Mash the potatoes, adding the butter and cream a little at a time, allowing the potatoes to soak in the liquid.
- Add the parsley and horseradish and continue mashing until the potatoes are creamy.
- To serve, ladle the beef stew into warmed shallow bowls and top with the mash.