This isn’t your average beef stew—it’s a rich, creamy, spice-kissed dish packed with vibrant vegetables and melt-in-your-mouth beef, all served over a buttery root vegetable mash.

Braised Beef Short Ribs With Root Vegetables and Garlic Confit Mashed Potatoes Serves 4 to 6 Salt and freshly ground pepper 10 beef short ribs (4 pounds) 1 onion, coarsely chopped 3 carrots, cut ...

Place the beef on a board and pat it dry with kitchen paper. Rub the beef all over with 1 tablespoon of the oil. Scatter the spice powder on the board and roll the beef in it until it’s evenly ...

Preheat a fan oven to 140oC. Place a large heavy cast iron pot with a lid onto a medium high heat. Once smoking, sear off the beef on all sides until a dark brown colour. Remove the beef from the ...

Lilly’s kitchen tips. 1 Use your carrot and parsnip peels to make stock.You can pop them into a bag in the freezer and just keep adding to it. Onion skins, fennel tops and herb stalks are all great.

Place Knorr Chef Creations beef bourguignon into the boiling water and cook for eight minutes if defrosted, 20 minutes if frozen. Add the horseradish sauce to the mashed potatoes and present on a ...

1 medium celery root, 1 to 1¼ pounds. 3 cups chicken stock or vegetable stock, plus more as needed. 2 thyme sprigs, plus leaves for garnish. ¼ cup finely grated Parmesan cheese ...

This is a healthy mash which goes well with any meat. Serves four to six. YOU WILL NEED 950g/2lb 2oz sweet potatoes, turnips and parsnips, peeled and chopped into 2.5cm/1in pieces 50g/2oz butter 1 ...

Serves: 6 / Prep time: 20 minutes / Total time: 8 hours, 20 minutes on low slow cooker setting 1 pound lean beef stew meat, cut into ½-inch cubes. ¼ cup all-purpose flour. 1 teaspoon dried thyme ...

1. Lightly salt and pepper short ribs. Place in a large zip-sealed plastic bag with onions, carrots, leeks, parsnips, the 6 halved garlic cloves, bay leaf, thyme and wine. (If you need 2 bags ...