Beef and Potatoes with Basil and Mustard

by admin on March 16, 2012

Beef and Potatoes with Basil and Mustard

by: Judee Rallos

One of the dishes that always bring happiness to our household whenever it’s served is this hearty dish of beef and potatoes that’s added with a twist of mustard and some basil. It’s awesome for cold winter dinners or for any given time that you want to feel the warm goodness that’s loaded with flavor in each tasty bite.

Personally, I love it because it’s perfect for the diet that I am on right now. It’s a perfect balance of protein and carbohydrates; type wherein one serving won’t overwhelm the weighing scale. Besides, did you know that potatoes are rich in fiber?

Of course, the best thing about it is the fact that it freezes well in vacuum sealed bags and can last for up to 6 months. But surely, since this is so good, you’ll be eating every single morsel before the time is up. This dish is awesome with rice or with a salad. It’s also perfect with your favorite bottle of wine on a special evening.


Beef and Potatoes with Basil and Mustard

(The total preparation is about 30 minutes and the cooking time should be about 105 minutes. This recipe is good for 6 people.)

Ingredients (serves 6)

1.4kg gravy beef (sliced into 4cm pieces)
1 tbsp. plain flour
2 tbsp. olive oil
2-3 garlic cloves (thinly sliced)
2 large brown onions (chopped coarsely)
2 tbsp. Dijon mustard
2 cups beef stock
1 tbsp. horseradish cream
1/2 cup fresh basil leaves
1 kg Baby Coliban (Chat) potatoes or small Lady Christl potatoes (halved)



  1. The first thing to do is to place the flour inside a large Ziploc or sealable plastic bag then add in the salt and the pepper. Place the beef slices inside the bag of flout and seal it. Shake the bag to coat the meat well.
  2. Then heat the olive oil on medium high heat on a large heavy saucepan and cook the beef slices for about 1-2 minutes per side or until it’s takes on a brown color. Place the beef slices in a bowl then add in the horseradish cream, the mustard and the beef stock and cook for about 2 minutes. Place the beef that was set on a bowl earlier and bring the broth to a boil. Turn down the heat to medium-low and let it simmer for 30 minutes.
  3. After the initial 30 minutes is up, add in the halved potatoes and then cook the beef with the potatoes for another 30 minutes. Check the beef for tenderness. If the beef is still tough, cook for another 30 minutes or until the beef is tender and easy to chew.
  4. When the beef is done, pour the dish onto a nice platter and top with basil.


Freezing tip:

As I mentioned, this dish freezes well and if you want to eat some of it and freeze the rest, all you need is to seal it with the use of a Foodsaver® vacuum sealer and its corresponding bag. You can also store it in jars and use your Foodsaver® as it also has a jar sealing function. Make sure to label the bag or jar with today’s date.

Bon appetit!
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