Slow Cooked Beef with Creamy Cauliflower Mash and Parsnip Chips



  • ½ cup red wine vinegar
  • 1 cup liquid beef stock
  • 400g tin of chopped and diced tomatoes
  • ¼ cup olive oil
  • 1 bay leaf
  • 1 cinnamon stick
  • Rind of one orange, try to cut the rind off with a small knife with as little of the white as possible
  • Juice of half an orange
  • ¼ teaspoon ground all spice
  • ¼ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons salt
  • 5 cloves garlic- peeled and crushed
  • 600g stewing steak (Blue Mountain Butchery)
  • 2 tablespoons GF flour
  • 1 head of cauliflower (Oamaru Organics)
  • 1 teaspoon each salt and black pepper
  • 2 tablespoons butter
  • 2 parsnips
  • ½ cup oil


  1. Place the red wine vinegar, stock, tomatoes, olive oil, orange rind and juice, bay leaf, cinnamon stick, spices and garlic in your slow cooker. Stir to combine. 
  2. Place the beef in whole, pushing it underneath the liquid.
  3. Place the lid on the slow cooker and leave on low for 7-8 hours.
  4. Remove the beef and set aside.
  5. Leaving the lid off the slow cooker and turn to high.
  6. Mix together 2 teaspoons of GF flour with a splash of water to form a paste, stir this into the gravy and whisk until it is well incorporated.
  7. Once the gravy has thickened, season to taste. Turn off the slow cooker.
  8. Add the beef back into the gravy, breaking it into large chunks with your hands.
  9. Cut the cauliflower into large chunks, place in a pot, cover with water and cook until soft.
  10. Drain well.
  11. Season with salt, cracked black pepper, and butter.
  12. Blend with a stick blender until smooth and creamy.
  13. Peel the parsnips and cut off ends.
  14. Peel the parsnip into large strips with your potato peeler.
  15. Heat ½ cup of oil in small fry pan. Once the oil is hot, add in single layers of the parsnip and fry until golden brown at the edges and most of the way into the middle. NB: Over frying can make them bitter.  They may seem as though they aren’t crisp however they will go crunchy on cooling.
  16. Repeat this in batches until all of the parsnip is fried and crunchy.
  17. Serve the stew beside the cauliflower mash and crunchy parsnip chips.


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