Mustard Beef and Mushrooms

View our range of beef and beef dishes available.

Portions: 4


  • 700g Diced Beef Chuck
  • 50g Olive Oil
  • 25g Plain Flour
  • 2g Salt
  • 2g Coarse Ground Peppercorns
  • 50g Worcester Sauce
  • 200g Tomato Puree
  • 10g Fresh Garlic (chopped)
  • 250g Red Wine
  • 200g White Onions (cut into 20mm dice)
  • 10g English Mustard
  • 750g Water
  • 20g Beef Stock Paste
  • 300g Mixed Mushrooms (sliced)
  • 10g Flat Leaf Parsley (chopped)
  • 5g Fresh Thyme (chopped)


  1. Marinade the beef overnight in the red wine, fresh thyme, garlic, mustard and Worcester sauce.
  2. In the base of a heavy bottomed saucepan, place the olive oil. Remove the meat from the marinade.
  3. Seal in the pre-heated pan until the meat is coloured on all sides. Add the onions and sauté for a further 2 minutes.
  4. Add the flour and then stir until the meat is evenly coated. Add the tomato puree and cook out for about 2 minutes.
  5. Add the liquor from the marinade and then add enough water stirring continuously until you have a sauce-like consistency. Leave on a low heat and cook until the beef is tender and cooked through.
  6. Add a little oil to a pan and then sauté the mushrooms until they soften but maintain their shape. Toss in the chopped flat leaf parsley.
  7. Fold them into the cooked beef mix.