Beef And Horseradish Stew With Sweet Potato Mash - cooking recipe

Ingredients

2 tbsp olive oil
3 1/3 lbs beef chuck steak, cut into 2-inch cubes
3 medium onions, sliced into wedges
3 cloves garlic, crushed
1 piece (2 1/2 inches) ginger, grated
2 tsp curry powder
1/4 cup flour
3 cups beef stock
1 tbsp Worcestershire sauce
2 tbsp creamed horseradish
1/4 cup coarsely chopped fresh flat-leaf parsley
2 1/4 lbs sweet potatoes, peeled and chopped coarsely
1 lb potatoes, peeled and chopped coarsely
3/4 cup light cream, warmed
3 tbsp butter

Preparation

Preheat the oven to 250\u00b0F. Heat the oil in a Dutch oven on high heat. Cook the beef, in batches, until browned. Remove from the pan.
Cook the onion, garlic and ginger in the same pan, stirring, for about 5 mins or until the onion softens. Add the curry powder and flour and cook, stirring, for 5 mins.
Return the beef to the pan with the stock and Worcestershire sauce. Cook, stirring, until the mixture boils and thickens. Cover. Cook in the oven, for 3 hours, stirring occasionally.
Meanwhile, for the mash, boil, steam or microwave the sweet potato and potato, separately, until tender. Drain. Mash the sweet potato and potato with cream and butter in a large bowl until smooth. Season. Cover to keep warm.
Stir the horseradish and parsley into the beef mixture. Season. Serve with mash.