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Stewed beef with root vegetables and mustard
Stewed beef with root vegetables and mustard
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
255 minutes
Try Curtis Stone's savory beef stew for a satisfying family dinner.
Ingredients:
  • 1kg beef chuck steak, cut into 4cm pieces
  • 40.00 ml plain flour
  • 45.50 gm olive oil
  • 2 shallots, peeled, sliced
  • 4 cloves garlic, peeled, sliced
  • 6 sprigs thyme, plus more leaves for garnish
  • 250.00 gm dry white wine
  • 255.00 gm beef stock
  • 1 carrot, peeled, cut into 2cm pieces (about 100g total)
  • 1 small swede, peeled, cut into 2cm pieces (about 100g total)
  • 1 small turnip, peeled, cut into 2cm pieces (about 100g total)
  • 23.40 gm Dijon mustard
  • 23.40 gm seeded mustard
Instructions:
  • Preheat the oven to 130C (110C fan-forced). Season the beef with fine sea salt and pepper on a baking tray. Sprinkle flour over the beef and coat evenly. Heat a large heavy pot over medium-high heat. Cook half of the beef in 1 tablespoon of oil for about 6 minutes until browned all over. Transfer to a plate and repeat with the remaining beef.
  • Lower the heat to medium and pour in the rest of the oil along with the shallots, garlic, and thyme sprigs. Sauté for approximately 3 minutes until the shallots are tender. Deglaze the pot with wine and stock, scraping up any browned bits. Add the beef back to the pot and let it simmer.
  • Cover the pot and transfer it to the oven to cook for 2 hours while stirring occasionally. Uncover, add the carrot, swede, and turnip, then return to the oven to cook for an additional 1 hour and 45 minutes until the beef is fork-tender.
  • Remove beef and vegetables from pot using a slotted spoon and transfer to a platter, discarding thyme stems. Skim off any fat from the cooking liquid with a ladle. Simmer liquid for about 5 minutes until reduced by one-fourth. Stir in Dijon mustard and seeded mustard. Return beef and vegetables to pot and simmer for 2 minutes to rewarm.
  • Divide the flavorful stew into 4 bowls, then generously sprinkle with fragrant thyme leaves before serving.

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