Beef stew with roasted garlic mash

1. Heat a large pot over high heat and add a splash of oil.
2. Toss the stewing beef with the flour, salt and pepper then shake off excess and brown the beef in batches in the hot oil.
3. Remove from the pot and set aside.
4. In the same pot, add a little more oil if necessary then fry the onions, carrots and celery until soft and fragrant and until they just start to brown.
5. Add the garlic, bay leaf and thyme and allow to fry for another minute before adding back the beef.
6. Allow to cook for 5 minutes then add the tomatoes, tomato paste, beef stock and red wine. Season lightly at this point.
7. Turn down the heat and cover the pot. Allow the stew to cook for 1 hour then remove the lid and allow to cook for another 1 hour - 90 minutes until the beef is cooked through. 
8. Check on the beef every 20 minutes or so to make sure it’s not drying out. If necessary, top with water.
9. When the beef is cooked, season the stew to taste and serve with the garlic mash.

For the garlic mash:

1. Pre-heat the oven to 180°c.
2. Place the bulb garlic on a square of foil then drizzle with 1 teaspoon olive oil and wrap up.
3. Place the garlic and potatoes in the oven.
4. Allow the garlic to roast for 1 hour or until very soft. Remove from the oven then set aside.
5. Allow the potatoes to bake for 60-90 minutes or until they are easily pierced with a knife.
6. Remove from the oven then allow to cool slighly before halving and scooping out the flesh.
7. Mash the potatoes with the roasted garlic, butter and cream then season with salt and white pepper.
8. Serve with the beef stew.

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