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#WFD – Mustard, Beef and Red Wine Stew
Serve this delicious dish with rice or creamy mash potato.
POLOKWANE – Tucking into a warm bowl of stew is like giving your stomach a hug, especially if it’s made with quality ingredients.
This recipe by What’s for Dinner, uses dijon mustard, whose main ingredient are brown mustard seeds and white wine or a mix of wine vinegar, water and salt designed to imitate the original verjuice.
Ingredients
- 500g beef cubes
- 30ml cake flour
- 30ml cooking oil
- 15ml dijon mustard
- 30ml grain mustard, whole
- 2 cloves garlic, crushed
- 15ml tomato paste
- 10ml Robertsons Thyme
- 1 x KNORR Beef Stock Pot
- 375ml red wine
- 250ml water
- 2 large carrots, peeled and sliced
- 1 celery stalk, finely diced
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.
