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Australian Beef Navarin

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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
1 cup Shallots


1 Add a splash of olive oil to a large, heavy-based pan and place over high heat.
2 Add the beef and fry until evenly dark and golden in colour.
3 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.
4 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.
5 Add the remaining stock to the pan with the vegetables.
6 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.