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Classic tender beef stew with cauliflower mash topping

Name: Classic beef stew with cauliflower mash topping recipe
Prep time: 30 min
Cook time: 165 min
Total time: 195 min
Yield: 4
Ingredients: 20.00 ml extra virgin olive oil; 800g beef chuck steak, cut into 4cm chunks; 1 large onion, finely chopped; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 4 garlic cloves, finely chopped; 2 bay leaves; 4 thyme sprigs; 80ml red wine; 310ml beef stock; 2 dried shiitake mushrooms, ground to a powder (see recipe notes); Red oak lettuce, to serve (optional); 400g floury potatoes (such as sebago, coliban or King Edward), peeled, cut into small chunks; 800g cauliflower, cut into large chunks; 60g parmesan

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30m

2h 45m

Classic beef stew with cauliflower mash — Ben Dearnley

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by Lucy Nunes

Delicious Team

Aug 11, 2026

We piped the mash on top of this hearty winter bake, but you can also simply spoon it over the beef before you pop it in the oven, or serve it alongside. Adding cauliflower with the potatoes gives you a beautifully light mash, while whizzing it up in a food processor ensures it’s velvety smooth.

You’ll need a large ovenproof casserole, a 1.25L-capacity baking dish and a piping bag fitted with a 1.5cm star nozzle.

Credit: Ben Dearnley

1 tbs extra virgin olive oil
800g beef chuck steak, cut into 4cm chunks
1 large onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
4 garlic cloves, finely chopped
2 bay leaves
4 thyme sprigs
1/3 cup (80ml) red wine
1 1/4 cups (310ml) beef stock
2 dried shiitake mushrooms, ground to a powder (see recipe notes)
Red oak lettuce, to serve (optional)

Cauliflower mash

400g floury potatoes (such as sebago, coliban or King Edward), peeled, cut into small chunks
800g cauliflower, cut into large chunks
3/4 cup (60g) very finely grated parmesan (we used a microplane)

Method

1.

Preheat oven to 180°C/160°C fan-forced.
2.

Heat the oil in a large ovenproof casserole that has a lid over high heat. Season beef with salt flakes and freshly ground black pepper and cook, in batches, for 6 minutes, or until browned all over. Set beef aside. Reduce heat to medium and add vegetables and herbs. Cook, stirring occasionally, for 8 minutes, or until softened. Add wine and cook for 2-3 minutes, until wine is reduced to a syrup. Return beef to pan with the stock and mushroom powder. Stir to combine and bring to the boil, then cover and cook in the oven for 2 hours, or until meat is very tender.
3.

Meanwhile, to make the mash, place the potatoes in a large saucepan and cover generously with water. Season with salt and bring to the boil over high heat. Once boiling, add cauliflower and cook for 25 minutes, or until super soft. Drain well and return to pan over low heat to steam for 1-2 minutes. Transfer to a food processor with two-thirds of the parmesan and whiz until smooth, scraping down sides several time. Season to taste. Transfer to a piping bag fitted with a 1.5cm star nozzle.
4.

Increase oven to 240°C/220°C fan-forced.
5.

Transfer beef stew to a 1.25L baking dish. Discard bay leaf and thyme sprigs. Check seasoning and adjust if necessary. Pipe mash over beef. Sprinkle with remaining parmesan. Roast for 20 minutes, or until golden and bubbly.
6.

Serve with lettuce, if you like.

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Recipe Notes

We used dried shiitake mushrooms and ground them up in a coffee grinder. You could also use other dried mushrooms such as porcini, or pre-ground mushroom powder.

Leftovers will last in an airtight container in the fridge for up to 5 days, or in the freezer for up to 1 month.