#WFD – Mustard, Beef and Red Wine Stew

Photo: What's for Dinner

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.


  1. 500g beef cubes
  2. 30ml cake flour
  3. 30ml cooking oil
  4. 15ml dijon mustard
  5. 30ml grain mustard, whole
  6. 2 cloves garlic, crushed
  7. 15ml tomato paste
  8. 10ml Robertsons Thyme
  9. 1 x KNORR Beef Stock Pot
  10. 375ml red wine
  11. 250ml water
  12. 2 large carrots, peeled and sliced
  13. 1 celery stalk, finely diced


  1. Toss beef cubes in cake flour to lightly coat, then dust off and set aside.
  2. Heat oil in a large pot and fry the beef cubes until well browned.
  3. Add the Dijon mustard, wholegrain mustard, garlic, tomato paste, Robertsons Thyme and KNORR Beef Stock Pot, allow to cook for 1 minute stirring.
  4. 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.
  5. Serve with rice or creamy mash potato.

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Raeesa Kimmie

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