28th May 2020

Beef and Wholegrain Mustard Stew


  • 1 kg chunky stewing beef

  • 3 onions – sliced

  • 3 large carrots – in chunks

  • 1 ltr of beef stock

  • Worcester sauce

  • 50g plain flour

  • 2 tbsp wholegrain mustard

  • 1 tbsp tomato paste

  • Large glass of red wine/beer/ale



  1. Preheat the oven to 160’c.
  2. Coat the beef in seasoned flour and sear in a hot casserole pan with a touch of olive oil – remove from pan once browned all over and set aside.
  3. Brown onions and carrots in the same casserole pan with a good pinch of sea salt and black pepper.
  4. Once the onions are nicely browned and softened add the beef back to the pan along with tomato paste, a good few shakes of Worcester sauce, and the wholegrain mustard, stir well.
  5. Once everything in the pot is hot add the booze and scrape the sticky bits off the bottom of the pot and let the liquid simmer for a minute.
  6. Add the beef stock – if the meat isn’t covered with an inch of liquid, add some water, or more stock if you have it, to cover.
  7. Once the stew has come to a simmer, place on the lid and out in the oven for 3-4 hours until tender.
Diced Carbon Neutral Beef