Servings: 2

40 g butter
300 g braising steak
75g smoked pork belly
40g pearl onions
1½ garlic cloves
½ carrot, sliced
40g mushrooms
225ml red wine, dry
1 bay leaf
¼ tsp dried thyme
salt and ground black pepper

Cauliflower mash

400 g cauliflower
40 g butter or olive oil
salt and pepper

Cut the braising steak into small cubes, about 1-1.5 inches.

Place a dutch oven or large heavy-bottomed pot over high heat. Add half of the butter.

Sear the beef in batches; do not add it all to the pot at once as this will cool the cooking surface and you won’t get a nice brown finish on your meat. Season generously with salt and pepper.

Once all the meat is nicely browned, remove it from the pan and set aside for later.

Cut the pork into small pieces and slice the carrots and mushrooms. Add to the already used dutch oven or pot along with the remaining butter and sear over medium-high heat.

Once the vegetables and pork have cooked for a couple of minutes, add the seared beef back to the dutch oven. Add wine and seasonings. Stir and bring to a boil.

Lower the heat and let simmer for 1.5 hours or until the meat is very tender. Check every now and then and add water if too much liquid has evaporated. Season with salt and pepper to taste.

While the stew is simmering, make the mash. Rinse and trim the cauliflower and cut into small pieces or florets. You can use both the stem and the leaves.

Boil in lightly salted water for about 5 minutes until the pieces are soft but not mushy. Drain and discard the water.

Add butter and use an immersion blender to reach desired consistency. A hand-held electric mixer works as well. Season with salt and pepper to taste.

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