Ingredients Jump to Instructions ↓

  1. Ingredients ( serves 4)

  2. 2 tablespoons olive oil

  3. 700g chuck steak, trimmed, cut into 3cm cubes

  4. 12 (450g) eschalots, peeled

  5. 1 dried bay leaf

  6. 1/2 cup dry white wine

  7. 1 1/2 cups beef stock

  8. 4 garlic cloves, skin on

  9. 1 tablespoon dijon mustard

  10. 3/4 cup pure cream

  11. 70g baby spinach

  12. Sweet potato mash, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook steak, in batches, for 4 to 5 minutes or until browned. Transfer to a bowl.

  2. Heat remaining oil in pan. Add eschalots. Cook, stirring, for 5 minutes or until golden. Add bay leaf and wine. Bring to the boil. Boil, for 2 to 3 minutes or until liquid has reduced by half.

  3. Return beef and juices to dish. Add stock. Cover. Bring to the boil. Transfer dish to oven. Cook for 1 hour and 30 minutes.

  4. Meanwhile, place garlic on a baking tray. Roast for 30 minutes or until cloves have softened. Set aside to cool for 10 minutes. Squeeze flesh from cloves. Discard skins.

  5. Remove dish from oven. Stir in garlic, mustard and cream. Return to oven. Cook, uncovered for 30 minutes. Stir in spinach. Season with salt and pepper. Cover. Stand for 1 minute or until spinach has just wilted. Serve with mash.


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