Recipe Stewed beef with root vegetables and mustard : Hearty Dishes and Tasty

Recipe Stewed beef with root vegetables and mustard : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Stewed beef with root vegetables and mustard has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

For a hearty family meal try this tender beef stew by Curtis Stone.

Ingredients:

  • 1kg beef chuck steak, cut into 4cm pieces
  • 2 tablespoons plain flour
  • 2 1/2 tablespoons olive oil
  • 2 shallots, peeled, sliced
  • 4 cloves garlic, peeled, sliced
  • 6 sprigs thyme, plus more leaves for garnish
  • 1 cup dry white wine
  • 1 cup 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)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon seeded mustard

Method

  • Step 1
    Preheat the oven to 130C (110C fan-forced). Place the beef on a baking tray and season with fine sea salt and pepper. Sprinkle the flour over the beef and toss to coat. Heat a large heavy pot over medium-high heat. Add 1 tablespoon of the oil and half of the beef and cook, turning as needed, for about 6 minutes, or until the beef is browned all over. Transfer the beef to a plate. Repeat with another tablespoon of oil and remaining beef.
  • Step 2
    Reduce the heat to medium and add the remaining oil, shallots, garlic and thyme sprigs and cook, stirring occasionally, for about 3 minutes, or until the shallots are soft. Stir in the wine and stock, scraping the brown bits from the bottom of the pot. Return the beef to the pot and bring to a simmer.
  • Step 3
    Cover the pot and transfer it to the oven. Cook for 2 hours, stirring occasionally. Uncover, add the carrot, swede and turnip, return to the oven and cook uncovered for 1 hour and 45 minutes longer, or until the beef is fork tender.
  • Step 4
    Using a slotted spoon, remove the beef and vegetables from the pot and transfer them to a platter. Discard the thyme stems. Using a ladle, skim off any fat that has risen to the top of the cooking liquid in the pot. Bring the liquid to a simmer and cook for about 5 minutes, or until the liquid has reduced by one-fourth. Stir in the Dijon mustard and seeded mustard. Return the beef and vegetables to the pot and simmer for 2 minutes to rewarm.
  • Step 5
    To serve, divide the stew among 4 bowls. Sprinkle with the thyme leaves and serve.

Stewed beef with root vegetables and mustard

Thanks for read Recipe Stewed beef with root vegetables and mustard : Hearty Dishes and Tasty. Don’t forget to share this blog and follow my blog. Happy Cooking.

Leave a Comment