Beetroot, Beef and Caramelised Red Onion Chutney Stew with Horseradish Gratin

Rich & earthy, this delicious stew is perfect for a warming supper, especially delicious when served with creamy horseradish gratin!

Preparation time: 20 Minutes Cooking time: 2 hrs 50 Minutes
Beetroot, Beef and Caramelised Red Onion Chutney Stew with Horseradish Gratin By

You'll need

For the stew
700g stewing beef, cut into chunks

2 tbsp sunflower oil
2 tins chopped tomato
5 tbsp Caramelised Red Onion Chutney (about 1/3 of a jar)
300ml chicken, vegetable or beef stock
2 raw English beetroots, peeled and cubed

For the King Edward & Horseradish Gratin

1.3kg King Edward potatoes

100g English butter
1 tsp Malden sea salt
500ml double cream
3-4 tsp Grated Hot Horseradish (according to taste/how hot you like it!)
2 tbsp chopped parsley

How to make

Preheat the oven to 150C. Place 1 tbsp of the oil in a medium oven-proof casserole dish that has a lid. On a high heat, fry half of the beef until golden, then set aside in a bowl. Fry the other half of the meat until golden. Place the meat from the bowl back into the casserole dish, add the remaining ingredients, stir well and cover with a lid. Place in the oven and cook for 2 hours. If it is still liquidly, remove the lid and cook for another 15 minutes.

Meanwhile make the gratin. Turn up the oven to 200c. Peel and finely slice the potatoes (about 1mm). Don’t rinse them after chopping. 

Place the butter in the base of a large pan and when melted add the sliced potatoes and salt.  Stir continuously with a wooden spoon to stop them sticking to the bottom. Add the cream (there should be enough to cover the potatoes), Hot Horseradish and parsley and cook for a further 6 minutes until sticky.  Place in a 27cm x 16cm rectangular dish or a 23cm x 23cm square dish. Place in the oven on the middle shelf for 30 minutes, or until golden.

Serve the stew with the gratin and some British greens such as broccoli.

Rich & earthy, this delicious stew is perfect for a warming supper, especially delicious when served with creamy horseradish gratin!

Preparation time: 20 Minutes Cooking time: 2 hrs 50 Minutes

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