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people
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Ingredients
- 320 grams stewing steak e.g. lean chuck steak
- Pepper
- 1 tbsp plain wholemeal flour
- 1 tbsp extra virgin olive oil
- 2 cloves chopped garlic
- 2 chopped brown onion
- 2 cups liquid beef stock salt reduced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire Sauce
- 2 tsp dried Italian herbs
- 4 diced carrots
- 4 cubed potatoes
- 2 tbsp chopped fresh parsley
Ingredients
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Instructions
- Cube the meat and place in a large bowl, season with pepper. Add the flour and toss the meat until it is coated. Set aside.
- Heat the olive oil in a heavy-based saucepan or casserole dish with a lid, over a medium heat. Add beef and any flour from the bottom of the bowl and brown for 2-3 minutes. Add onion, garlic and carrot and cook for one minute more.
- Add the stock, Dijon, Worcestershire sauce and dried herbs to the pot. Stir to combine and scrape the browned bits from the bottom of the pan.
- Add potato, bring to the boil, then cover and reduce heat to very low. Simmer, stirring occasionally, for 1 to 1 and ½ hours until the meat is very tender.
- Divide between 4 bowls and garnish with parsley to serve. Leftovers can be stored in the fridge for 2-3 days in an airtight container or freeze to defrost for another meal.
Recipe Notes
Recipe serves 4 at 356 calories per serve