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Meltin' mustardy beef

Meltin' mustardy beef

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Meltin' mustardy beef

Sticky with mustard & Worcestershire sauce

Sticky with mustard & Worcestershire sauce

Serves 8

Cooks In4 hours 8 minutes (8 minutes prep, 4 hours cook)

DifficultyNot too tricky

Nutrition per serving
  • Calories 348 17%

  • Fat 18g 26%

  • Saturates 6.4g 32%

  • Sugars 11.8g 13%

  • Salt 1.5g 25%

  • Protein 34g 68%

  • Carbs 13.4g 5%

  • Fibre 1.6g -

Of an adult's reference intake


  • 900 g shin of beef , bone out (ask your butcher for the bone)
  • 500 g carrots
  • 2 onions
  • 120 ml Worcestershire sauce
  • 2 heaped teaspoons wholegrain mustard

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver


  1. Preheat the oven to 160ºC/325ºF/gas 3.
  2. Place a large shallow casserole pan on a high heat, with a large non-stick frying pan on a high heat alongside.
  3. Dice the beef into 5cm chunks and toss with a generous amount of black pepper and a pinch of sea salt, then dry fry in the hot frying pan with the bone for 8 minutes.
  4. Meanwhile, wash and trim the carrots, chop into 5cm chunks, and place in the casserole pan with 1 tablespoon of olive oil.
  5. Peel and quarter the onions and break apart into petals, straight into the pan, stirring regularly.
  6. When the meat is nicely coloured, tip it into the casserole pan, then stir in the Worcestershire sauce and mustard, and cover with 800ml of boiling kettle water.
  7. Cover, then cook in the oven for 4 hours, or until the beef is meltingly tender. Loosen with a splash of water, if needed. Taste, season to perfection, and serve.

Watch the video: How To Make Beef and Guinness Stew By Donal Skehan (November 2022).