Prep 10 mins
Cook 2 hrs
This is a favourite in our house, my Mum got the recipe years ago from a Belgian colleague and is making it right now so it reminded me to post it! It smells delish! It results in a stew with a distinctive taste that somehow combines all the ingredients so you are never quite sure what has gone into it, unless you have the recipe of course! Serve with veg and potatoes of your choice.
- 1 lb stewing beef, cubed into 1 in pieces
- 1 stalk celery, finely chopped
- 1 onion, finely chopped
- 2 tablespoons cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soft brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons English mustard
- salt and pepper
- Preheat the oven to 300°F, Gas Mark 2.
- Combine all the ingredients into a casserole dish.
- Simply shove in the oven for 2-3 hours or until the meat is tender!
I loved this! But then again, I do like my food sweet sometimes, and this is sweet. It does not taste anything like it was cooked in ketchup, it is much more complex. Although, I have to admit, my mother did add ketchup to her stews and goulash. I served it with mashed potatoes. Made for ZWT 6.
It didn't hit me when I read the recipe, and it didn't hit me when I made the special trip to the store and bought the LAST jar of Coleman's mustard, but as I was putting it together in the pot, it finally sunk in. "Vinegar, brown sugar and tomato paste... that's ketchup!" So this is basically beef sitting in ketchup and mustard. And it's okay, but for us, it just wasn't what we were looking for. I'm sure lots of folks will love it -- the meat certainly was tender. Just not our cup of tea.