Beef and beetroot stew

Beef & Beetroot Stew with Parsnip and Spinach Mash


Preheat oven to 160 degrees.

Toss the beef in the flour and season. In a frypan over a medium-high heat, brown the beef in the oil in batches. Remove and set aside in a large ovenproof casserole dish. Deglaze the pan with stock and add tomato paste, garlic, wine, thyme and maple syrup and reduce to a thick consistency. Add the chopped carrot, celery and beetroot to the meat and pour the reduced stock from the deglazed pan over the top. Place in oven for approximately 3 hours or until the meat is tender. Add more stock during cooking if it dries out.

To make the mash, boil the chopped parsnip until soft. Drain and add back in the pan over low heat until all the residual water evaporates. Add butter and mash until creamy. Season to taste. Add the spinach and chicken stock and stir through until just wilted and the stock has reduced. Serve immediately with the finished stew.