Easter #2 – Todenham Manor Farm

Beef and Field Mushroom Stew with Cauliflower Purée (serves 5)

The second recipe of our Easter series is a special one; a flavoursome beef stew with buttery cauliflower purée using meat and vegetables from Harvest Bundle farmer Todenham Manor in Gloucestershire.

Treat your family this Easter weekend with this rich slow-cooked stew using beef that has been aged for no less than 28 days. 


For the stew:

  • 1kg chuck steak for stewing
  • 2 tbsp olive oil
  • 2 x large banana shallots
  • 4 x large carrots
  • 4 x sticks of celery
  • 250ml red wine
  • 1 tbsp tomato paste
  • 1 tsp marmite
  • 500ml beef or chicken stock
  • 250g field mushrooms
  • Sea salt and freshly ground black pepper

 For the cauliflower puree:

  • 1 x large cauliflower
  • 25g butter
  • Sea salt and freshly ground black pepper



  1. Season the meat with sea salt. Heat a large casserole over a high heat and fry the beef until browned on all sides. Do this in batches so not to overcrowd the casserole – you want the meat to brown, not stew. When the meat is brown, remove from the casserole and place onto a plate then continue with the next batch
  1. Slice the shallots and celery, and roughly chop the carrots
  1. In the same casserole, heat 1 tbsp olive oil over a medium heat and add the chopped vegetables with a pinch of salt and cook until the shallot is soft, about 5 minutes
  1. Return the meat to the casserole and add the wine. Let this bubble away until the wine has reduced by two thirds
  1. Add the tomato paste, marmite, chicken or beef stock and another pinch of sea salt. Bring to the boil, turn the heat to very low and simmer with a lid on for 2 hours. Alternatively, place the casserole into an oven at 150˚C for the same amount of time. Check halfway through cooking, and if the stew is too dry, add a splash of water
  1. Whilst the stew is cooking, slice the field mushrooms. Heat 2 tbsp olive oil over a medium heat and fry the mushrooms until golden brown on both sides. Same as the beef, this needs to be done in batches otherwise the mushrooms will stew and not brown. Remove the mushrooms and place on a plate when each batch is done
  1. After the stew has been cooking for 2 hours and the beef is very tender, add the mushrooms and cook for a further 30 minutes
  1. Whilst the stew is having its final cooking time, make the cauliflower puré Cut the cauliflower into small florets and boil for 15 minutes in salted water until tender. Place in a blender with the butter, a large pinch of sea salt and some freshly ground black pepper and blend to a purée
  1. Taste and season the stew and serve with the buttery cauliflower purée and seasonal greens

About the Chef:

Em Winser, a graduate of Ballymaloe Cookery School, has worked as a chef since 2017 in top London restaurants, leading corporates and travelled the UK extensively to cook privately.

Em writes exclusively for Harvest Bundle to bring her seasonal recipes from her favourite Harvest Bundle farmers so you can enjoy the best farm fresh produce all year round. See what she’s cooking:

Em Winser


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