Bring water to a simmer in a small pot. Remove from heat and steep ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste. Remove tea bags, let cool, and refrigerate until ready to serve over ice.

Heat half the oil in an oven-safe pan over high heat. Sear the beef until browned. Transfer to a slow cooker.

Heat the remaining oil over medium heat. Add onion, celery, and carrot, and cook for 6–7 minutes until soft. Add garlic and rosemary, and cook for 2 minutes. Transfer the mixture to the slow cooker with wine, tomatoes, vinegar, and beans.

Set the slow cooker on high for 3–4 hours or low for 6–8 hours.

Cook the cauliflower in boiling water for 7–8 minutes until tender. Drain and blend with milk and horseradish until smooth. Season to taste.

Divide the cauliflower mash among serving plates and top with the beef.

Garnish with baby spinach and serve with chilled ginger tea over ice.