Ingredients

• 700g/1lb 9oz braising beef
• trimmed of excess fat and cut into 3-cm/1¼-in chunks
• 2 tbsp olive or sunflower oil
• 2 onions
• thinly sliced
• 2 tbsp plain flour
• 2 tsp dried mixed herbs
• 150ml/5fl oz red wine
• 450ml/16fl oz beef stock
• made with 1 stock cube
• 2 tbsp tomato purée
• 1 bay leaf
• 3 carrots (about 300g/10½oz)
• peeled and thickly sliced
• 300g/10½oz closed cup mushrooms
• sliced
• sea salt and freshly ground black pepper
• handful fresh flatleaf parsley
• roughly chopped
• to garnish
• 575g/1lb 4½oz floury potatoes
• preferably Maris Piper or King Edward
• peeled and cut into roughly 5-cm/2-in chunks
• 25g/1oz butter
• 4 tbsp semi-skimmed milk
• 100g/3½oz kale
• trimmed
• hard stalks removed
• roughly chopped
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Season the beef well with salt and pepper.
• Heat half of the oil in a large
• non-stick frying pan and fry the beef in two batches for 2–3 minutes
• or until browned on all sides. Transfer to a casserole dish using a slotted spoon or spatula once each batch is done.
• Add the remaining oil and the onions to the pan and fry over a medium–high heat for 4–5 minutes
• or until lightly browned. Place the onions into the casserole dish and sprinkle with the flour and dried herbs. Toss well together.
• Pour the red wine and stock into the casserole dish and add the tomato purée and bay leaf. Stir well and bring to a simmer on the hob. Cover with a lid and bake in the oven for 1½ hours.
• Carefully remove the casserole from the oven and stir in the carrots and mushrooms. Cover and bake for a further 45 minutes
• or until the beef and vegetables are just tender.
• Meanwhile
• to make the kale mashed potato
• place the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes
• or until very tender. Drain well then return to the saucepan. Mash with the butter and milk until smooth. Season with salt and pepper.
• Place the kale into a saucepan and add 500ml/18fl oz water. Cover with a lid and bring to the boil for 5 minutes
• or until tender
• removing the lid and stirring the kale three or four times as it cooks. Drain well then stir into the mash.
• Serve the kale mash alongside the casserole
• garnished with the parsley.