794g/1lb 12oz lean stewing beef, cut into bite-sized pieces
2 garlic cloves, peeled and crushed
2 onions, peeled and roughly chopped
4 large carrots, peeled and roughly chopped
596ml/21fl oz beef stock
salt and freshly ground black pepper
1 bay leaf
2 tsp dried mixed herbs
chopped parsley, to garnish
steamed cabbage, to serve
For the mustard mash
908g/2lb potatoes, peeled and cut into chunks
142ml/5fl oz hot water or beef stock
1 level tsp mustard
1. Preheat the oven to 160C/Gas3. Heat a large, heatproof casserole dish over a medium heat. Add the beef and stir-fry until brown on all sides. Add the garlic, onions, carrots and stock. Season well and add the bay leaf and dried mixed herbs. Cover tightly and cook in the oven for 2-2 and half hours, stirring occasionally, until the beef is meltingly tender.
2. Meanwhile make the mash by boiling the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain and return to the saucepan with the hot water or stock and mustard. Mash until smooth and then season well.
3. Spoon the mash into warmed serving plates or bowls and ladle over the stew. Garnish with chopped parsley before serving with steamed cabbage.