2 beef chuck steaks
2 onions, cut into large chunks
2 carrots, cut into large chunks
100g mushrooms, halved
2 sticks celery, cut into large chunks
10 cloves garlic, roughly chopped
½ bunch thyme, roughly chopped
1 cup pitted kalamata olives
4 bay leaves
350ml red wine
500ml tomato passata
Swede, potato & turnip mash
2 swedes, peeled
2 turnips, peeled
2 potatoes, peeled
100ml pouring cream
Chopped chives, to garnish
Season the beef with salt and pepper all over. Heat a casserole or heavy-based pot over high heat, then place the steaks in and drizzle with a little extra virgin olive oil. Sear for 3-5 minutes on each side until browned.
Add the butter, garlic, thyme, celery, onions, carrots and mushrooms to the pot and stir to coat. Sweat off for five minutes until the onions have softened.
Once everything has reduced slightly, add the bay leaves and olives and pour over the red wine, passata and sherry. Stir to combine, then cover with a lid and cook for 2 hours. If it looks like it needs more liquid throughout the cooking process, add the stock bit by bit.
Place the swedes, turnips and potatoes in a large pot of cold salted water and bring up to the boil. Cook for about 15 minutes or until tender. Drain and mash together in a large bowl using a hand masher or potato ricer.
Melt 100g butter in a small saucepan and stir through the cream. Add the mashed vegetables, turn off the heat, and stir gently until combined and creamy.
Serve the mash alongside the beef and its sauce. Garnish with chopped chives.