Go-to slow-cooked steak and mushrooms | New World

Ingredients

• 1.5kg rump steak, trimmed, cut into 4cm pieces
• 2 tablespoons olive oil
• 1 red onion, peeled and finely chopped
• 250g Swiss brown mushrooms, halved
• ½ cup Worcestershire sauce
• ½ cup red wine
• 2 tablespoons brown sugar
• 2 small sprigs bay leaves (or 2-3 dried bay leaves)
• 8 baby carrots, peeled and blanched
• 4 baby turnips, peeled, chopped and blanched
• 300g Brussels sprouts, trimmed and blanched
• 1 bunch Italian parsley, finely chopped
• 1 cup mint leaves, finely chopped
• 2 spring onions, thinly sliced
• ¼ cup capers, patted dry
• 2 garlic cloves, crushed
• 1 teaspoon Dijon mustard
• ¼ cup olive oil