Ingredients

½ cup red wine vinegar
1 cup liquid beef stock
400g tin of chopped and diced tomatoes
¼ cup olive oil (Dunford Grove)
1 bay leaf
1 cinnamon stick
Rind of one orange, try to cut the rind off with a small knife with as little of the white as possible
Juice of half an orange
¼ teaspoon ground all spice
¼ teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon fresh ground black pepper
2 teaspoons salt
5 cloves garlic- peeled and crushed (Ettrick Gardens, Rosedale Orchard)
600g stewing steak (Blue Mountain Butchery, Princes St Butcher)
2 tablespoons GF flour
1 head of cauliflower (Oamaru Organics, Caithness Farm, Ettrick Gardens)
1 teaspoon each salt and black pepper
2 tablespoons butter
2 parsnips (Ettrick Gardens, Caithness Farm, Oamaru Organics)

Vendors

Place the red wine vinegar, stock, tomatoes, olive oil, orange rind and juice, bay leaf, cinnamon stick, spices and garlic in your slow cooker
Stir to combine
Place the beef in whole, pushing it underneath the liquid
Place the lid on the slow cooker and leave on low for 7-8 hours
Remove the beef and set aside
Leaving the lid off the slow cooker and turn to high
Mix together 2 teaspoons of GF flour with a splash of water to form a paste, stir this into the gravy and whisk until it is well incorporated
Once the gravy has thickened, season to taste
Turn off the slow cooker
Add the beef back into the gravy, breaking it into large chunks with your hands
Cut the cauliflower into large chunks, place in a pot, cover with water and cook until soft
Drain well
Season with salt, cracked black pepper, and butter
Blend with a stick blender until smooth and creamy
Peel the parsnips and cut off ends
Peel the parsnip into large strips with your potato peeler
Heat ½ cup of oil in small fry pan
Once the oil is hot, add in single layers of the parsnip and fry until golden brown at the edges and most of the way into the middle
NB: Over frying can make them bitter
They may seem as though they aren’t crisp however they will go crunchy on cooling
Repeat this in batches until all of the parsnip is fried and crunchy
Serve the stew beside the cauliflower mash and crunchy parsnip chips