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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

Step 1 Place the flour in a large sealable plastic bag. Season with salt and pepper. Add the beef and shake the bag to coat.
Step 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.
Step 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.
Step 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.

Basil and mustard beef

How to make Basil and mustard beef

Ingredients

Method