- Step 1
Preheat the oven to 130C (110C fan-forced). Place the beef on a baking tray and season with fine sea salt and pepper. Sprinkle the flour over the beef and toss to coat. Heat a large heavy pot over medium-high heat. Add 1 tablespoon of the oil and half of the beef and cook, turning as needed, for about 6 minutes, or until the beef is browned all over. Transfer the beef to a plate. Repeat with another tablespoon of oil and remaining beef.
- Step 2
Reduce the heat to medium and add the remaining oil, shallots, garlic and thyme sprigs and cook, stirring occasionally, for about 3 minutes, or until the shallots are soft. Stir in the wine and stock, scraping the brown bits from the bottom of the pot. Return the beef to the pot and bring to a simmer.
- Step 3
Cover the pot and transfer it to the oven. Cook for 2 hours, stirring occasionally. Uncover, add the carrot, swede and turnip, return to the oven and cook uncovered for 1 hour and 45 minutes longer, or until the beef is fork tender.
- Step 4
Using a slotted spoon, remove the beef and vegetables from the pot and transfer them to a platter. Discard the thyme stems. Using a ladle, skim off any fat that has risen to the top of the cooking liquid in the pot. Bring the liquid to a simmer and cook for about 5 minutes, or until the liquid has reduced by one-fourth. Stir in the Dijon mustard and seeded mustard. Return the beef and vegetables to the pot and simmer for 2 minutes to rewarm.
- Step 5
To serve, divide the stew among 4 bowls. Sprinkle with the thyme leaves and serve.
The finished stew can be made up to 2 days ahead, cooled, covered and refrigerated. Reheat over low heat.