1 whole, trimmed, sliced
1 medium, peeled, finely chopped
1 individual, trimmed, thinly sliced
trimmed beef chuck steak
500 g, (buy 650g), fat trimmed, cut into 2.5cm pieces
1 cup(s), (250ml)
½ cup(s), (125ml)
fresh flat-leaf parsley
2 tbs, coarsley chopped
- Heat half the oil in a large saucepan over medium heat. Add leek, carrot and celery and cook, stirring, for 5 minutes or until vegetables have softened.
- Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Dust beef with flour, shaking off excess. Cook beef, in batches, turning, for 5 minutes or until browned. Transfer to saucepan with vegetables.
- Add beer, stock, mustard and Worcestershire sauce to frying pan and bring to the boil, scraping any brown bits from the base of the pan. Pour stock mixture over beef mixture and bring to the boil. Reduce heat to low and simmer, covered, for 1½–2 hours or until beef is tender. Serve sprinkled with parsley.