Beef and Horseradish Stew with Kumara Potato Mash - PAMELA CLARK, AWW

Preheat oven to very slow (120C or 100C fan-forced).

Heat oil in large flameproof casserole dish; cook beef in batches, until browned and set aside. Cook onion, garlic and ginger in the same dish, stirring, about 5 minutes or until onion softens. Add curry powder and flour; cook; stirring, 5 minutes.

Return beef to dish with stock and Worcestershire sauce; stir over heat until mixture boils and thickens. Cover dish tightly; cook in very slow oven for 3 hours, stirring occasionally. (Can be made ahead to this stage. Cover; refrigerate overnight or freeze).

Meanwhile, make kumara potato mash.

Stir horseradish cream and parsley through beef mixture off the heat just before serving; serve with kumara potato mash.

To make the kumara potato mash:

Boil, steam or microwave kumara and potato, separately, until tender; drain. Mash kumara and potato with warmed cream and butter in large bowl until smooth; cover to keep warm.