Place the cubed beef and half of the butter (200g) into a zip-lock bag. Seal the bag securely and submerge it in a pot of boiling water over medium heat for 10 minutes.
Carefully remove the bag from the water and open it. Add 100g of cornstarch, seal the bag again, and shake well to evenly coat the beef in the buttery starch mixture.
Heat the vegetable oil in a large pan and melt the remaining 200g of butter. Add the coated beef to the pan and fry until browned on all sides.
Cut the head of garlic in half and add it to the pan. Add the sliced onion, chopped tomatoes, sliced red bell pepper, and sliced bacon. Cover and cook for 20 minutes.
Season the stew with sweet paprika, salt, and black pepper. Stir in the mustard, soy sauce, and 200ml of water. Mix well, cover, and let simmer for 10 minutes.
In a small bowl, whisk 20g of cornstarch into 50ml of water to create a slurry. Pour it into the stew, stir well, and cover. Cook for a final 10 minutes to thicken the sauce.
Meanwhile, peel and dice the potatoes. Place them in a pot with 500ml of water and 2g of salt. Boil for 20 minutes until tender, then drain.
Add the cooking cream, 2g of salt, and 2g of black pepper to the drained potatoes. Mash them thoroughly until smooth.
Cut the cauliflower into florets. Bring 500ml of water to a boil with 2g of salt, add the cauliflower, and cook for 10 minutes. Drain well.
Transfer the cooked cauliflower to a food processor. Add the grated parmesan cheese, olive oil, 2g of salt, and 2g of black pepper. Blend until perfectly smooth.
Fold the smooth cauliflower puree into the mashed potatoes until evenly combined. Chop the spring onions and sprinkle them over the mash. Serve hot alongside the thickened beef stew.
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