Basil and mustard beef

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.