Stewed Beef With Root Vegetables And Mustard

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

The ingredient of Stewed Beef With Root Vegetables And Mustard

• 1kg beef chuck steak cut into 4cm pieces
• 2 tbsp plain flour
• 2 1 2 tbsp 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 tbsp dijon mustard
• 1 tbsp seeded mustard

The Instruction of stewed beef with root vegetables and mustard

• 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
• 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
• 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
• 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
• to serve divide the stew among 4 bowls sprinkle with the thyme leaves and serve

Nutritions of Stewed Beef With Root Vegetables And Mustard

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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