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

Takes: 2hrs 5 mins

2tbsp vegetable oil
1.25kg (2lb 12oz) stewing beef, cut into 4cm (1 3/4in) 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 150ºC/300ºF/gas 2. Heat half the oil in a heavy-based casserole dish with a tight-fitting lid over a high heat.
2. Add half the meat and cook for 5 mins, until brown all over then remove with a slotted spoon. Repeat with the remaining oil and meat.
3. Return all the meat to the pan, adding the garlic, flour and mustard powder. Season and cook, stirring for 1 min.
4. Add the tomato purée, herbs and wine and bring to the boil over a high heat. Cover and cook in the oven for 45 mins. Stir in the vegetables, return to the oven and cook for 1hr.
5. Before serving, stir in the grainy mustard and redcurrant jelly.

Per serving: 658 calories; 17g fat

More recipes:
Beef, shallot and red pepper stew
Roast beef with red wine glaze
Slow-braised beer with vegetable mash

Where to next?
Make Antony Worrall Thompson's red wine gravy
More casserole recipes

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