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How to make Beef, speck and cabbage stoup with microwave cauliflower mash

Yield = 4
Prep time: 0:30
Cook time: 2:00
Total time: 2:30

Ingredients

  • 2 tablespoons plain flour
  • 500g beef chuck steak, trimmed, cut into 3cm pieces
  • 2 tablespoons extra virgin olive oil
  • 100g speck, cut into 1cm pieces
  • 4 eschalots, peeled (see note)
  • 200g swiss brown mushrooms, halved
  • 1 carrot, thickly sliced diagonally
  • 4 sprigs fresh thyme, plus extra to serve
  • 2 dried bay leaves
  • 2 cups red wine
  • 1 1/2 cups Massel beef style liquid stock
  • 1 cup roughly shredded green savoy cabbage

Microwave cauliflower mash

  • 500g cauliflower, cut into florets
  • 2 cream delight potatoes, peeled, chopped
  • 1/3 cup sour cream
  • 40g butter, chopped

Method

  • Step 1 Preheat oven to 180C/160C fan-forced.
  • Step 2 Place flour in a large bowl. Season with salt and pepper. Add beef. Toss to coat. Heat ½ the oil in large heavy-based, flameproof casserole dish over medium-high heat. Add beef, shaking off excess flour. Cook, stirring, for 6 minutes or until browned all over. Transfer to a heatproof bowl.
  • Step 3 Heat remaining oil in pan. Cook speck for 2 minutes or until starting to brown. Add eschalot, mushroom, carrot, thyme and bay leaves. Cook, stirring for 5 minutes or until vegetables start to brown. Add red wine. Cook for 5 minutes or until reduced by half. Add stock and 1½ cups water. Bring to a simmer. Return beef to pan. Cover. Transfer to oven. Bake for 1 hour 30 minutes or until beef is tender. Remove and discard thyme sprigs and bay leaves. Stir in cabbage. Stand, covered, for 10 minutes.
  • Step 4 Meanwhile, make microwave cauliflower mash. Place cauliflower and potato in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 8 minutes or until tender. Add sour cream and butter. Using a stick blender, blend until smooth. Season with salt and pepper.
  • Step 5 Serve stoup dolloped with mash and sprinkled with extra thyme.