OYSTER BLADE AND VEGETABLE STEW

Ingredients

• 1.3kg Angus Reserve oyster blade, diced into large pieces
• Sea salt flakes and freshly-ground black pepper
• ¼ cup extra virgin olive oil
• 2 brown onions, finely sliced
• 4 sprigs rosemary, chopped
• 4 bay leaves
• 8 cloves garlic, minced
• 2 tsp mustard powder
• 1 tsp fennel seeds
• 375ml pale ale
• 1 cup smoky barbecue sauce
• 1L beef stock
• 1 Tbsp malt vinegar
• 2 swedes, peeled and diced
• 4 carrots, peeled and diced
• 6 medium potatoes, peeled and diced
• 4 sticks celery, sliced