30
FOOD
Sturminster beef stew,
by Harry Hook, serves 4-6
Meltingly tender beef in a deep,
savoury sauce with horseradish mash
enriched with a dollop of Cornish
clotted cream for extra luxury.
Ingredients
• 500g beef (chuck steak works well)
diced into 2cm pieces
• 2 tbsp vegetable oil
• 175ml light brown ale
• 2 tbsp plain flour
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• Salt and pepper
• 3 star anise
• 2 celery sticks, roughly chopped
• 3 carrots, peeled and
roughly chopped
• 3 red onions, peeled and
roughly chopped
• 6/7 small pickled onions
• 2 sprigs of rosemary
• 500ml beef stock
• 1 tbsp Marmite
• 2 tsp sherry vinegar
• Worcestershire sauce
Horseradish Mash
• 900g floury potatoes, peeled
and chopped
• 150g salted butter
• 2 tbsp Cornish clotted cream
• 2 tbsp milk
• 2 tbsp horseradish sauce
• Salt and pepper
Method
1. In a large bowl, combine the
flour, cinnamon, nutmeg and
season generously with plenty
of salt and pepper. Add the beef
pieces and stir until the meat is
evenly coated with flour.
2. In a large heavy based pan over
a medium high heat, add the
vegetable oil. Sear the beef
in batches, until each side
is browned all over. Set the
beef aside.
3. Add a little oil to the pan and
add the vegetables and rosemary
sprigs, cooking for five minutes
or so.
4. Deglaze the pan by pouring in the
ale and giving the bottom a really
good stir.
5. Add the marmite, sherry vinegar,
Worcestershire sauce and star
anise to the beef stock and give it
a really good stir, before pouring
into the pan.
6. Bring to the boil, then simmer
gently with the lid on for two and
a half hours - until the beef is
meltingly tender.
7. For the mashed potatoes, place
the chopped potatoes in a large
pan and cover with cold water.
Bring to the boil and simmer
for approximately 15 minutes or
until the potatoes are cooked
through. Drain in a colander and
allow the steam to completely
evaporate out.
8. Push the drained potatoes
through a potato ricer if you
have one, otherwise, use a
potato masher.
9. Warm the milk, butter, sour
cream, horseradish and
seasoning. Pour the creamy
mixture into the potatoes and
combine thoroughly. Serve the
stew over a large helping of
creamy horseradish mash.
trewithendairy.co.uk
Photo: Nick Hook Photographer