Step 1

Preheat oven to 160ºC/140ºC fan forced. Heat half the oil in a flameproof casserole dish over high heat. Cook the beef in 2 batches, tossing, for 2-3 minutes, until browned. Transfer to a bowl.

Step 2

Heat remaining oil over medium heat. Cook onion, celery and carrot, stirring, for 6-7 minutes until soft. Add garlic and rosemary. Cook, stirring, for 2 minutes. Add beef and wine. Simmer for 4-5 minutes until evaporated by half. Stir in tomatoes and vinegar. Bring to boil.

Step 3

Cover and bake for 1 hour. Add cannellini beans and stir to combine. Cover and bake for a further 30-60 minutes until beef is tender.

Step 4

Meanwhile, cook cauliflower in a saucepan of boiling water for 7-8 minutes until tender. Drain. Use a stick blender to blend with milk and horseradish until smooth. Season.

Step 5

Divide the mash among serving plates and top with the beef. Serve with baby spinach.