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Slow-cooked beef and white beans with cauliflower mash
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Prep Time:
25 minutes
Cook Time:
135 minutes
Total Time:
160 minutes
Cozy up this winter with a delicious slow-cooked beef and creamy cauliflower mash for a comforting meal.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 800g diced lean beef blade steak
  • 2 red onions, finely chopped
  • 4 celery sticks, finely chopped
  • 2 large carrots, peeled, finely chopped
  • 4 garlic cloves, thinly sliced
  • 20.00 ml chopped fresh rosemary
  • 250ml (1 cup) red wine
  • 2 x 400g cans crushed tomatoes
  • 20.00 ml balsamic vinegar
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1 large (about 1.3kg) cauliflower, cut into florets
  • 41.20 gm milk
  • 20.00 ml horseradish cream
  • Baby spinach leaves, to serve
Instructions:
  • 1. Preheat oven to 160ºC/140ºC fan forced. 2. Heat half of the oil in a flameproof casserole dish over high heat. 3. Brown the beef in 2 batches for 2-3 minutes each. 4. Transfer the beef to a bowl.
  • In a skillet, heat the remaining oil over medium heat. Sauté the onion, celery, and carrot until soft, about 6-7 minutes. Add garlic and rosemary, cooking for an additional 2 minutes. Stir in beef and wine, simmer until reduced by half, about 4-5 minutes. Add tomatoes, vinegar, and bring to a boil.
  • Bake covered for 1 hour. Stir in cannellini beans. Cover and bake for an additional 30-60 minutes until beef is tender.
  • Simmer cauliflower in boiling water for 7-8 minutes until tender. Drain and blend with milk and horseradish using a stick blender until smooth. Season to taste.
  • Plate the mashed potatoes evenly among serving plates and arrange the beef on top. Serve alongside fresh baby spinach.

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