Aunty Bernadette's Beef Stew from Catherine Fulvio's Tastes Like Home.


Serves 4 - 6

  •  4 to 5 lbs. of round steak cut into 2-inch square pieces
  •  flour seasoned with salt and pepper
  •  splash of Worchester sauce
  •  1 teaspoon of paprika
  •  2 lbs. of carrots 
  •  1 diced onion
  •  4 diced cloves of garlic
  •  1 teaspoon of Dijon mustard 
  •  1500 ml beef stock
  •  150 ml red wine
  •  Some extra flour for thickening later 
  •  250 g button mushrooms


  1. Coat meat with seasoned flour and brown on both sides in a heavy-based saucepan.
  2. Remove meat from saucepan and place in the bottom of a large casserole dish.
  3. Add onions and garlic to saucepan and sauté them for circa 5 minutes and add to casserole.
  4. Add chopped carrots to the saucepan and allow them to sweat for 15/20 minutes – stirring them regularly to make sure they don’t stick and then add to casserole dish.
  5. Add Worchester sauce and paprika and mustard.
  6. Then pour beef stock red wine over entire casserole.
  7. Bake in an oven at 175 C / gas mark 4 for 2 hours.
  8. When casserole is within 30 minutes of being finished, fry the button mushrooms until browned and add them to the casserole for final 30 minutes.
  9. Check seasoning at this point and if more pepper is needed add it at this stage.
  10. Serve with boiled floury potatoes or mash on the side.