Serves 4 to 5


  • Olive Oil, 2 tablespoons (1 tablespoon + 1 tablespoon) 
  • Beef Chuck, 500 grams (cut into cubes, towel dry and sprinkle with black pepper)
  • Baby Potatoes, 250 grams (cut into chunks) 
  • Carrots, 200 grams (cut into 2-3cm) 
  • Onion, 75 grams (chopped) 
  • Garlic, 8 cloves (roughly chopped) 
  • Beef Broth, 600ml
  • Sugar, 1 tablespoon
  • Whole Grain Mustard, 2 tablespoons
  • Parsley, for garnish (chopped) 


  1. Using a non-stick pan, heat olive oil (1 tablespoon) and once oil is heated, sear seasoned beef chuck cubes on all sides till brown and set aside. 
  2. In a 3.0L Thermos® Shuttle Chef® inner pot, add remaining olive oil (1 tablespoon) and stir carrots, celeries and chopped onions until softened over low-medium heat for 5 minutes. Add chopped garlic and stir fry for 1 minute. 
  3. Add beef broth, seared beef cubes, baby potato chunks, sugar and whole grain mustard. Bring contents to a boil and simmer for 10 minutes. 
  4. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 3 hours.
  5. Before serving, garnish with chopped parsley. Enjoy it with rice or bread!



  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.