Instructions

1. Over high heat, heat the oil in a large pan and brown the beef. Remove with a slotted spoon and set aside. Add the onion and garlic to the same pan and cook over low-moderate heat until softened. Add the mushrooms and increase the heat, cooking until the mushrooms have caramelized.
2. Return the beef to the pan, along with any resting juices, and add the broth, tomatoes, and herbs. Bring to a simmer, then cover with a lid, cooking for 2 hours. Stir occasionally. Add the zucchini in the final hour.
3. While the stew is cooking, chop the cauliflower into medium chunks. Add to a pan of boiling, salted water and cook until completely tender. Drain well and return to pan. Add the ghee and mash until soft. Season with salt and white pepper and set aside to keep warm.
4. After two hours of cooking the stew, remove and discard any visible herbs and check the consistency of the sauce. If it has not thickened enough, increase the heat and cook without a lid for a few minutes, stirring regularly. Season with salt and freshly ground black pepper.
5. Serve with cauliflower mash and garnish with fresh thyme.