Mustard, Beef and Red Wine Stew

Mustard, Beef and Red Wine Stew

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The mustard and red wine give this stew a delicious depth of flavour so get everything into the pot and sit back and relax while it cooks!

  • Recipe serves3-5
  • Preparation time15 minutes
  • Cooking time60 minutes


  • 500 g Beef cubes
  • 30 ml Cake flour
  • 30 ml Cooking oil
  • 15 ml Dijon mustard
  • 30 ml Wholegrain mustard
  • 2 Cloves crushed garlic
  • 15 ml Tomato paste
  • 10 ml Robertsons Thyme
  • 1 KNORR Beef Stock Pot
  • 375 ml Red wine
  • 250 ml Water
  • 2 Large carrots, peeled and sliced
  • 1 Celery stalk, finely diced


  • Toss beef cubes in cake flour to lightly coat, then dust off and set aside.
  • Heat oil in a large pot and fry the beef cubes until well browned.
  • Add the Dijon mustard, wholegrain mustard, garlic, tomato paste, Robertsons Thyme and KNORR Beef Stock Pot, allow to cook for 1 minute stirring.
  • Add the red wine and water together with the vegetables and bring to the boil then cover and reduce the heat to a simmer and allow to cook for 45 minutes stirring occasionally.
  • Serve with rice or creamy mash potato.