Meltin' Mustardy Beef Stew
by Charlie McCarthy, Sr.
Cookware
- large shallow casserole pan
- non-stick frying pan
Ingredients
- 900 g shin of beef
- black pepper
- sea salt
- 500 g carrots
- olive oil
- 2 onions
- 120 mL Worcestershire sauce
- 3 tsp mustard
- 800 ml water
- water
Instructions
Step 1
Preheat the oven to 325F.
Step 2
Place a large shallow casserole pan on a high heat, with a large non-stick frying pan on a high heat alongside.
Step 3
Dice the shin of beef into 5 cm 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.
Step 4
Meanwhile, wash and trim the carrots, chop into 5 cm chunks, and place in the casserole pan with 1 tablespoon of olive oil.
Step 5
Peel and quarter the onions and break apart into petals, straight into the pan, stirring regularly.
Step 6
When the meat is nicely coloured, tip it into the casserole pan, then stir in the Worcestershire sauce and mustard, and cover with water.
Step 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.