mohamed shili This Meltin’ Mustardy Beef is a tender and savory recipe, which is made with shin of beef and wholegrain mustard. It’s the ultimate comfort food recipe, ready in about 4.5 hours.
Meltin’ Mustardy Beef Ingredients
- 900g shin of beef, bone out (with the bone, if possible)
- 500g carrots
- 2 onions
- 120ml Worcestershire sauce
- 2 heaped teaspoons wholegrain mustard
- 1 tablespoon olive oil
- 4 sprigs of fresh thyme
- 2 fresh bay leaves
- 10 peppercorns
- Sea salt and freshly ground black pepper
How To Make Meltin’ Mustardy Beef
- Prep and Sear the Beef: Preheat the oven to 160ºC/325ºF/gas 3. Dice the beef into 5cm chunks and season generously with black pepper and a pinch of sea salt. In a large, hot, non-stick frying pan, dry-fry the beef chunks and the bone for about 8 minutes, until nicely colored on all sides.
- Sauté the Vegetables: While the beef sears, wash and trim the carrots and chop them into 5cm chunks. Peel and quarter the onions, breaking them apart into petals. Place the carrots and onions in a large, flameproof casserole pan with 1 tablespoon of olive oil and stir regularly.
- Combine and Braise: When the meat is browned, tip it into the casserole pan with the vegetables. Stir in the Worcestershire sauce and the mustard. Pour in 800ml of boiling water to cover.
- Slow-Cook in the Oven: Cover the casserole pan with a tight-fitting lid and place it in the preheated oven. Cook for 4 hours, or until the beef is meltingly tender and can be easily pulled apart with a fork.
- Finish and Serve: Loosen the stew with a splash of water if it has become too thick. Taste and season to perfection with salt and pepper. Serve hot.
Recipe Tips
- How to get the most tender beef? The key is the low and slow cooking method. Braising a tough cut like beef shin in the oven at a low temperature for several hours is what breaks down the connective tissues, making it incredibly tender.
- What’s the best cut of beef to use? Shin of beef, as the recipe calls for, is the perfect choice for a slow braise. It has a lot of connective tissue that melts down into a rich, gelatinous gravy. Beef chuck is the next best substitute.
- Can I make this in a slow cooker? Yes, this is a perfect recipe for a slow cooker. Follow the steps for searing the beef and sautéing the vegetables on the stovetop first. Then, transfer everything to a crock pot and cook on LOW for 8-10 hours, until the beef is tender.
- Why sear the beef first? Searing the beef in a hot pan creates a deep, brown crust through a process called the Maillard reaction. This step is not optional; it builds a rich, savory flavor foundation for the entire stew.
What To Serve With Mustard Beef
This is a classic, hearty beef stew that is perfect for a cozy dinner. The rich gravy is wonderful served with:
- Creamy mashed potatoes
- Crusty bread or warm dinner rolls for sopping up the sauce
- Buttered egg noodles
- A side of steamed green beans or cabbage
How To Store Mustard Beef
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day as the flavors have more time to meld.
- Freeze: Allow the stew to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Mustard Beef Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 680 kcal
- Carbohydrates: 25g
- Protein: 55g
- Fat: 38g
- Saturated Fat: 14g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my beef still tough after 4 hours?
A tough stew almost always just needs more time. All ovens can vary. If your beef isn’t fall-apart tender, just put the lid back on and continue cooking, checking for tenderness in 30-minute intervals.
Do I have to use the beef bone?
It is not essential, but it is highly recommended. As the recipe suggests, ask your butcher for the bone from the beef shin. Simmering the bone in the stew adds an incredible amount of flavor, richness, and body to the final broth.
Can I use a different mustard?
Yes. If you don’t have wholegrain mustard, you can substitute it with an equal amount of Dijon mustard. The flavor will be slightly sharper and the sauce will not have the texture of the whole mustard seeds.
Try More Recipes:
Meltin’ Mustardy Beef Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
15
minutes4
10
minutes680
kcalA deeply savory and comforting one-pot beef stew, where tender shin of beef is slow-braised with carrots and onions in a rich, tangy mustard and Worcestershire sauce broth until it’s fall-apart tender.
Ingredients
900g shin of beef, in 5cm chunks (plus the bone)
500g carrots, in 5cm chunks
2 onions, quartered
120ml Worcestershire sauce
2 heaped tsp wholegrain mustard
4 sprigs fresh thyme & 2 bay leaves
10 peppercorns
1 tbsp olive oil
Salt and pepper
Directions
- Preheat oven to 160ºC/325ºF. Season the beef chunks with salt and pepper.
- Sear the beef and the bone in a hot, dry frying pan for 8 minutes until well-colored.
- Meanwhile, in a large, oven-safe casserole pan, sauté the carrots and onions in olive oil until they begin to soften.
- Add the seared beef to the casserole pan with the vegetables.
- Stir in the Worcestershire sauce and mustard, then cover with 800ml of boiling water.
- Cover the pan with a lid and cook in the oven for 4 hours, or until the beef is meltingly tender.
- Season to perfection and serve.
Notes
- The most important tip for this recipe is to cook the beef low and slow for the full 4 hours; do not rush this process to ensure the meat is perfectly tender.
- Searing the beef until it has a deep brown crust is a non-negotiable step that builds a rich, savory flavor for the entire dish.
- If you can get the bone from your butcher, don’t skip it! It adds an incredible depth of flavor to the broth.
- This dish is a perfect make-ahead meal, as the flavors will continue to meld and become even richer overnight in the refrigerator.