A delicious spicy beef casserole, perfect to warm you up in the winter months. Serve with cheese topped dauphinois potatoes and peas.
1 tablespoon of sunflower oil
900g (2 lbs) chuck steak, cut into 2 cm (3/4″) cubes
2 large onions, chopped
100 g (3 1/2 oz) of button mushrooms, cut into quarters
1 tablespoon Dijon mustard
2 teaspoons medium curry powder
1 tablespoon Muscovado sugar
2 tablespoons Worcestershire sauce
25 g (scant 1 oz) plain flour
600 ml (1 pint) beef stock or two beef stock cubes dissolved in 600 ml (1 pint) water
Salt and freshly ground black pepper
450 g (1lb) Chantenay carrots
Freshly chopped parsley, to garnish (optional)
How to make your hot mustard spiced beef
1. Preheat the oven 160°c/ 140°C fan/325°F/gas 3. Meanwhile, heat the oil in a large nonstick frying pan or casserole, at the cubes of meat, and fry quickly until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. You may need to do this in batches.
2. At the onions and mushrooms to the pan and fry over a high heat, staring occasionally for 3 minutes or until starting to soften.
3. Put mustard, curry powder, sugar, worcestershire sauce and flour into a bowl and add 75 ml
(2 1/2 fl oz) of the stock. Whisk by hand until smooth.
4. Add the remaining stock to the pan and bring to the boil. Spoon about half the hot stock into the mustard mixture and whisk by hand to give a smooth paste. Pour the mixture back into the pan, whisking over a high heat until thickened.
5. Season with salt and freshly ground black pepper, then return the meat to the pan. Bring to the boil, cover with a lid, and transfer to the oven for 2-2 1/2hrs Or until the meat is tender.
6. While the meat is cooking, cook the carrots in boiling salted water for a few minutes or until just tender. Drain and refresh in cold water.
7. To serve, bring the casserole to the boil on hob. Add the carrots, check the seasoning, and boil for a few minutes or until the carrots are hot. Sprinkle with parsley, is using, and serve.
The dish can be made up to the end of step 5 up to 2 days ahead. Freeze without the carrots for up to 2 months.