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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!

Preparation time


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

Preparation 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.

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