Mustard, Beef and Red Wine Stew

Name: Mustard, Beef and Red Wine Stew
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Cuisine: South African
Ingredients: 500 g beef cubes; 30 ml cake flour; 30 ml cooking oil; 15 ml Dijon mustard; 30 ml grain mustard, whole; 2 cloves garlic, crushed; 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

1 People
75 min.
easy

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!

Ingredients

500 g beef cubes
30 ml cake flour
30 ml cooking oil
15 ml Dijon mustard
30 ml grain mustard, whole
2 cloves garlic, crushed
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

Cooking Method

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.