This page contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team.

Beef and vegetable stew with mustard mash

A simple and delicious traditional stew...

★★★★★ Rated 4.7 out of 5 stars. 6 Ratings
Rate this recipe
  • Recipe:

    Sent in by Chris

  • Difficulty: Easy
  • Serves 4
  • Freezable


Total time
2 Hrs 30 Mins
Preparation time
30 Mins
Cooking time
2 Hrs

For the stew

  • 500g stewing beef

  • 1 onion (or shallots), sliced

  • 2 carrots, chopped

  • 1 parsnip, chopped

  • 3 sticks of celery, chopped

  • 400g chopped tomatoes (1x tin)

  • 200g pearl barley

  • 1 beef stock cube

  • dried mixed herbs (to taste)

  • black pepper (to taste)

  • water

  • cornflour

For the mustard mash

  • 900g potatoes

  • butter

  • milk

  • 1 tbsp wholegrain mustard

For the stew

  1. Heat some sunflower or olive oil in a large saucepan and seal the meat

  2. Add the onions and cook until soft

  3. Add the water - enough to half fill the saucepan

  4. Add all the rest of the ingredients

  5. Bring to simmering point then turn down the heat, cover and leave to simmer for 1½-2 hours

  6. Once the meat and vegetables are thoroughly cooked and tender, mix some cornflour with cold water and add to the sauce gradually, stirring continually to avoid lumps

  7. Keep going until you are happy with the consistency - add more cornflour for a thicker sauce and less for a thinner one

  8. You can always leave the lid off the saucepan to reduce the liquid, if you don't want to use cornflour

For the mustard mash

  1. Peel, chop and boil the potatoes for about half and hour

  2. Test with a knife to make sure they are cooked and if not cook for a bit longer

  3. Drain the potatoes

  4. Put in butter (or margarine) and milk to taste and a heaped teaspoon of wholegrain mustard

  5. Mash to the consistency that you like

You will need

Saucepan - This non-stick one features a vented glass lid, a stay-cool handle and has all the key features you need to get day to day cooking done fast. Find it at Amazon .


Using chicken and chicken stock cubes instead of beef? It is just as tasty and lower in fat

Slow cooker method: Coat the meat with the cornflour and brown in a pan with a drop of oil (optional), transfer to the slow cooker and add the other ingredients and enough water/stock to just cover the meat, stir well - cook for 8-10 hours on LOW


★★★★★ Rated 4.7 out of 5 stars. 6 Ratings
Rate this recipe
  • Guest

    ★★★★★ Rated 5 out of 5 stars.

    I love stew and this one was very yummy! also easy to make on a cold week night :-)

    Reviewed on 02/10/15

  • Guest

    ★★★★★ Rated 5 out of 5 stars.

    Mustard mash is a instant winner!

    Reviewed on 30/09/15

  • Guest

    ★★★★★ Rated 5 out of 5 stars.

    Recently bought slow-cooker and have tried several of your recipes but this is the clear winner - great - second helpings all round!

    Reviewed on 14/03/15

  • Guest

    ★★★★★ Rated 5 out of 5 stars.

    Simple and delicious! Would highly recommend this stew.

    Reviewed on 04/03/15

  • Guest

    ★★★★☆ Rated 4 out of 5 stars.

    Really tasty stew

    Reviewed on 01/03/15

  • Guest

    ★★★★☆ Rated 4 out of 5 stars.

    this was a yummy dinner i made only last weekend, the whole family enjoyed it, love recipes the whole family will eat!!!

    Reviewed on 27/01/15

Related collections

Hey! What's cooking?

Sign up here for weekly RECIPES and more

I have read and understood Netmums' Privacy Notice and Terms & Conditions

Most loved Netmums recipes