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.

Chocolate and pear bread pudding

Luxury fish pie

Potato skins with dips

Butternut squash soup with red onion and goats' cheese

More Mains

Special Subscription Offer - save 50%!

Subscribe to Ideal Home today for just £20.50 for 12 issues, saving 50% off the full price of £41

Subscribing to Ideal Home magazine has never been easier. You can enjoy the convenience of doorstep delivery.

Take a sneak peek in our June issue

Order your subscription now!