Yinarr Meal Pantry

Mustard Beef Casserole

 

INGREDIENTS

 

1 tablespoon coconut flour
1.4kg gravy beef, cut into 4cm pieces
2 tablespoons ghee
2 large brown onions, coarsely chopped
2-3 garlic cloves, thinly sliced
3 tablespoons mustard powder
1 tablespoon horseradish (optional)
500ml (2 cups) stock
1kg Baby potatoes, halved (optional)
1/2 cup fresh basil
4 carrots,  chopped
Tbl Rosemary
2 tsp Sage

Method

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

Heat half the ghee 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.

Heat the remaining ghee in the pan over medium heat. Add the onion and garlic, and cook, stirring often, for 3 minutes or until lightly browned.

Stir in the mustard, horseradish cream, herbs 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.