Beef and Mushroom Stew with ‘Cheesy’ Cauliflower Mash

Beef is a good source of iron and B12, both needed for thyroid function. For a vegan option, switch the beef for 600g cooked mixed tinned beans, use 400 ml vegetable stock and reduce cooking time to 30 minutes.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 4 - Metabolic Types (Di, I, C, De, T, O, S)

Ingredients

For the beef stew:

  • 500g braising steak, chopped

  • 1 tsp ghee

  • ½ white onion, chopped

  • 1 stick celery, finely sliced

  • 100g chestnut mushrooms

  • 2 bay leaves

  • 1.5 tbsp tomato puree

  • 1 tbsp Worcestershire sauce

  • 650ml beef stock

Method

  1. Preheat the oven to 160ºC. Heat an oven- and flame-proof casserole dish over a medium/high heat and add the ghee. Once hot, cook the beef until browned well on all sides. Remove the meat from the pan with a slotted spoon and place on a plate to one side.

  2. Tip the onion, celery, mushrooms and bay leaves into the pot and cook over a low heat for 5–10 minutes, or the mushrooms have browned and any water released from them has evaporated.

  3. Add the tomato puree and Worcestershire sauce, stir to combine, then tip in the beef along with any juices on the plate. Pour in the stock and bring to a simmer. Cover with a lid and cook in the oven for three hours.

  4. Check on the stew every hour or so, give it a good stir and top up with a little extra water if it’s looking dry. Optional carb: add 160g chopped sweet potato at the same time as the cooked beef (NB: not for the vegan option).

    Serve with ‘cheesy cauliflower mash’ found in ‘Sides’ or on page 220 of my book.




Lunch & Supper MainsPippa Campbell