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Basil and mustard beef
Basil and mustard beef
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
135 minutes
Savor succulent beef with tender potatoes for the ultimate cozy winter meal. Pair with a crisp salad and savory cheesy baked mushrooms for a comforting feast.
Ingredients:
  • 20.00 ml plain flour
  • 1.4kg gravy beef, cut into 4cm pieces
  • 36.40 gm olive oil
  • 2 large brown onions, coarsely chopped
  • 2-3 garlic cloves, thinly sliced
  • 46.80 gm Dijon mustard
  • 20.00 ml horseradish cream
  • 500ml (2 cups) beef stock
  • 1kg Baby Coliban (Chat) potatoes, halved (see note)
  • 125.00 ml fresh basil leaves
Instructions:
  • In a large sealable plastic bag, combine the flour, salt, and pepper. Add the beef, then shake well to coat evenly.
  • In a large heavy-based saucepan or flameproof casserole dish, heat half of the oil over medium-high heat. Sear the beef in two batches for 1-2 minutes on each side until browned. Transfer the beef to a bowl and repeat with the remaining beef.
  • In the same pan, heat the rest of the oil over medium heat. Sauté the onion and garlic, stirring occasionally, for about 3 minutes until they are lightly golden.
  • Combine mustard, horseradish cream, and stock in the pan. Cook for 2 minutes. Add the beef back to the pan and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Add potatoes, cover, and cook for an additional 30 minutes. Uncover and cook for another 30 minutes until beef is tender. Garnish with basil before serving.

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