Ingredients

For Beef Stew (serves 4-6):

½ cup red wine vinegar
1 cup beef stock
400g tin of chopped tomatoes
¼ cup olive oil
1 bay leaf
1 cinnamon stick
Rind of 1 orange, try to cut the rind off with a small knife with as little of the white as possible
Juice of ½ orange
¼ tsp ground all spice
¼ tsp ground ginger
½ tsp nutmeg
1 tsp freshly ground black pepper
2 tsp salt
5 cloves garlic, peeled & crushed
600g stewing steak
2 Tbsp GF flour

For Cauliflower Mash:

For Parsnip Chips:

Vendors

Cook the beef:

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.

Make cauliflower mash:

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.

Cook parsnip chips:

Peel the parsnips and cut off ends. Use potato peeler to slice parsnip into large strips.
Heat oil in small fry pan. Once the oil is hot, fry parsnips in single layers until golden at the edges and mostly cooked through (they crisp as they cool). Do in batches.
Tip: avoid over-frying to prevent bitterness.
Serve the stew beside the cauliflower mash and crunchy parsnip chips