Basil and Mustard Beef

Ingredients (serves 6)

• 1 tbs plain flour
• 1.4kg gravy beef, cut into 4cm pieces
• 2 tbs olive oil
• 2 large brown onions, coarsely chopped
• 2-3 garlic cloves, thinly sliced
• 2 tbs Dijon mustard
• 1 tbs horseradish cream
• 500ml (2 cups) beef stock
• 1kg Baby Coliban (Chat) potatoes, halved (see note)
• 1/2 cup fresh basil leaves

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.