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Basil and mustard beef

  • 0:30 Prep
  • 1:45 Cook
  • 6 Servings

Ingredients

  • 1 tablespoon plain flour
  • 1.4kg gravy beef, cut into 4cm pieces
  • 2 tablespoons olive oil
  • 2 large brown onions, coarsely chopped
  • 2-3 garlic cloves, thinly sliced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon horseradish cream
  • 500ml (2 cups) Massel beef stock
  • 1kg Baby Coliban (Chat) potatoes, halved (see note)
  • 1/2 cup fresh basil leaves

Method

  • 1
    Place the flour in a large sealable plastic bag. Season with salt and pepper. Add the beef and shake the bag to coat.
  • 2
    Heat half the oil in a large heavy-based saucepan or flameproof casserole dish over medium-high heat. Cook half the beef for 1-2 minutes each side or until browned. Transfer to a bowl. Repeat with the remaining beef.
  • 3
    Heat the remaining oil in the pan over medium heat. Add the onion and garlic, and cook, stirring often, for 3 minutes or until lightly browned.
  • 4
    Stir in the mustard, horseradish cream and stock. Cook for 2 minutes. Return the beef to the pan. Bring to the boil. Reduce heat to medium-low. Cover and simmer for 30 minutes. Add the potato and cook, covered, for 30 minutes. Uncover and cook for a further 30 minutes or until the beef is tender. Top with the basil.

Source: taste.com.au

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