Preheat the oven to 325ºF (163ºC).

Heat half the oil in a casserole dish or pan that has a lid over high heat. (You can also cover any oven-safe pan with foil during baking.) Cook the beef uncovered in batches, tossing, for 2-3 minutes until browned. Transfer to a bowl.

Heat the 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 a boil.

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.

Meanwhile, cook cauliflower in a saucepan of boiling water for 7-8 minutes until tender. Drain. Use an immersion blender to blend with milk and horseradish until smooth. Season. (Alternatively, blend with a conventional blender in batches or mash with a potato ricer.)

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

Serve with baby spinach and cold sweet tea, over ice if desired.