4tbsp olive oil
750g braising steak, cut into 2cm chunks
1tbsp plain flour, seasoned
1 onion, chopped
400g can chopped tomatoes
2 parsnips, peeled and cut into 1cm chunks
2tbsp balsamic vinegar
2tbsp fresh thyme leaves, plus extra to garnish
1tbsp Dijon mustard
Salt and freshly ground black pepper
1 Heat half the oil in a large heavy-based saucepan over a high heat. Dust the braising steak in the seasoned flour.
2 Brown the braising steak, in batches, for 3-4min per batch. Transfer to a plate using a slotted spoon and set aside.
3 Add the remaining oil to the pan and cook the onion over a high heat for 2-3min. Add the chopped tomatoes, parsnip, balsamic vinegar, thyme and 125ml water. Bring to the boil.
4 Return the braising steak to the pan, cover and turn the heat down to low. Simmer for 2hr or until the meat is tender. Stir in the mustard and season with salt and pepper.
5 Serve with freshly cooked pasta, garnished with the extra thyme leaves and Parmesan shavings, if liked.
Use any mustard you have in the fridge or cupboard. Chopped tomatoes can be replaced with passata, and you could use rosemary instead of thyme.