Rosemary beef stew and cauliflower champ

Serves 4


  • 450g organic grass-fed beef cuts – I like to use shin but you can use any stewing cut
  • 1 tablespoon butter
  • 3 leeks, sliced on the diagonal around 1cm thick
  • 1 garlic clove, crushed or finely sliced
  • 300ml organic beef bone broth
  • 150ml red wine
  • 1 tablespoon finely chopped fresh rosemary
  • 3-4 tablespoons parmesan, grated
  • Sea salt and black pepper

Cauliflower champ

  • 1 small cauliflower, cut into florets
  • 1/2 tablespoon butter
  • 1/4 teaspoon mustard powder
  • 1 teaspoon apple cider vinegar


Preheat the oven to 170c/Gas 3. Cut the beef into chunks around 5cm square. Season with a generous coupe pinches salt and pepper. Heat the butter in a large flameproof casserole (with a lid) over a medium heat and add the beef. Cook for a couple of minutes, turning occasionally until nicely browned all over. Transfer to a large bowl.

Add the leeks to the casserole and cook for 5 minutes. Add the garlic and cook for a further minute. Return the meat to the pan along with the broth, wine and rosemary. Bring to the boil and cover the pan with the lid and put into the oven for 1 1/2 hours.

While the beef is cooking make the champ. Steam (or you can boil) the cauliflower for 10 mins. Place in a blender with the other champ ingredients and blend to a puree.

Once the stew has finished cooking carefully remove from the oven. Serve with the cauliflower champ on the side and with some kind of green veg – green beans or broccoli work well. Finally sprinkle the parmesan over the stew.