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Beef, speck and cabbage stoup with microwave cauliflower mash
Beef, speck and cabbage stoup with microwave cauliflower mash
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Hearty beef stoup with creamy cauliflower mash.
Ingredients:
  • 40.00 ml plain flour
  • 500g beef chuck steak, trimmed, cut into 3cm pieces
  • 100g speck, cut into 1cm pieces
  • 4 eschalots, peeled (see note)
  • 200g swiss brown mushrooms, halved
  • 1 carrot, thickly sliced diagonally
  • 4 sprigs fresh thyme, plus extra to serve
  • 2 dried bay leaves
  • 495.00 gm red wine
  • 382.50 gm beef style liquid stock
  • 250.00 ml roughly shredded green savoy cabbage
  • 500g cauliflower, cut into florets
  • 2 cream delight potatoes, peeled, chopped
  • 77.55 gm sour cream
  • 40g butter, chopped
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • In a large bowl, mix flour with salt and pepper. Add beef and toss until coated. In a large flameproof casserole dish, heat half of the oil over medium-high heat. Add beef, shaking off excess flour. Cook and stir for 6 minutes until browned. Transfer beef to a heatproof bowl.
  • Heat the remaining oil in a pan. Sauté the speck until starting to brown, about 2 minutes. Add eschalot, mushroom, carrot, thyme, and bay leaves. Sauté for 5 minutes until vegetables start to brown. Pour in the red wine and cook until reduced by half, about 5 minutes. Pour in stock and 1½ cups of water. Bring to a simmer. Return beef to the pan, cover, and transfer to the oven. Bake for 1 hour 30 minutes until beef is tender. Remove and discard thyme sprigs and bay leaves. Stir in cabbage and let it stand, covered, for 10 minutes before serving.
  • Prepare the microwave cauliflower mash by placing cauliflower and potato in a microwave-safe bowl, covering it, and microwaving on HIGH for 8 minutes until tender. Mix in sour cream and butter, then blend until smooth using a stick blender. Season with salt and pepper to taste.
  • Top the stoup with a spoonful of mashed potatoes and a sprinkle of fresh thyme before serving.

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