Ingredients
1 kg chuck steak, cubed
1 cup plain flour
1 tsp paprika
1 tsp ground cumin
Salt and freshly ground black pepper
4 T olive oil
1 large onion, chopped
5 carrots, peeled and sliced
3 large potatoes, peeled and chopped
2 cups white wine
4 cups beef stock
3 T Bridestowe ‘Herbes de Provence’
3 T Dijon mustard
2 bay leaves
3 T chopped fresh parsley
3 T unsalted butter
Combine flour, salt, pepper, paprika and cumin. Toss the beef in the seasoned flour, shaking off any excess.
Heat the oil in large frying pan or casserole dish and brown the meat in batches. Remove from pan and set aside.
Add onion and sauté until softened. Place meat and onions in casserole dish and add the carrots, potatoes, wine, beef stock, Bridestowe ‘herbes de Provence’, mustard and bay leaves. Bring to the boil. Reduce heat, cover and simmer for 1½ hours, stirring occasionally. Remove the lid and simmer for a further 45 minutes, or until the sauce is thickened. Remove the bay leaves and adjust the seasoning. Add butter and chopped parsley just before serving.