Australian beef navarin

Serves

Prep Time

Cook Time

Ingredients

750g Australian Beef cubes

200g Garlic Cloves, peeled

10 Anchovy Fillets

1 tbsp Tomato Paste

1.5l Chicken Stock

10 Baby Turnips, cleaned and peeled

1 Carrot, peeled and cut into 2-cm dice

150g Haricot Beans

1 Bouquet garni

Olive oil

Parsley, chopped

Mint, chopped

Marjoram, chopped

Salt

Pepper

Add a splash of olive oil to a large, heavy-based pan and place over high heat.
Add the beef and fry until evenly dark and golden in colour.
In a separate pan, add the turnips and shallots. Stir well. Then, add the carrots. Add tomato paste, garlic, anchovy fillets and allow to cook briefly while stirring. Add pepper.
Next, as the beef is cooking, add in the haricot beans and then pour in enough stock to cover. Bring to the boil, then reduce the heat and allow to simmer gently.
Add the remaining stock to the pan with the vegetables.
Transfer the beef onto this pan along with the liquid. Add the parsley, mint and marjoram to the stew, divide between bowls. Garnish with bouquet garni and serve immediately.