Gutsy red wine beef stew

A little mustard added to this stew gives it a great depth of flavour – as does the whole bottle of red wine!

Takes 20 min to make + 1 hr 45 min cooking
Per serving 658 kcal 17g fat

2tbsp vegetable oil
1.25kg (2lb 12oz) stewing beef, cut into 4cm (1¾in) chunks
3 garlic cloves, crushed
2tbsp plain flour
1tsp dry mustard powder
Salt and freshly ground black pepper
1tbsp tomato purée
2 bay leaves
A few thyme sprigs
1 x 75cl bottle full-bodied red wine such as Cabernet Sauvignon or Merlot
2 large carrots, peeled and roughly sliced
2 celery stalks, each cut into 4
1tbsp grainy mustard
1tbsp redcurrant jelly

1 Preheat the oven to 150?C, 300?F, Gas 2. Heat half the oil in a heavy-based casserole dish with a tight-fitting lid over a high heat. Add half the meat and cook for 5 min, until brown all over. Remove with a slotted spoon. Repeat with the remaining oil and meat.

2 Return all the meat to the pan, adding the garlic, flour and mustard powder. Season and cook, stirring, for 1 min. Add the tomato purée, herbs and wine and bring to the boil over a high heat. Cover and cook in the oven for 45 min. Stir in the vegetables, return to the oven and cook for 1 hr.

3 Before serving, stir in the grainy mustard and redcurrant jelly.

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