A recipe for August linking with National mustard and beer day 2nd August – using Tracklements range in the Farmshop.
Here’s a hearty, flavourful beef, mustard and Sheppy’s Cider Stew recipe — perfect for cosy dinners or Sunday lunch. The mustard adds depth and tang, while the cider gives the stew a subtly sweet and fruity character.
Ingredients (Serves 4–6): 800g stewing beef (chuck or shin), cut into large chunks, 2 tbsp plain flour, 2 tbsp vegetable oil or beef dripping, 1 large onion, finely sliced, 2 garlic cloves, minced, 2 carrots, sliced into thick rounds, 2 celery sticks, chopped, 1 tbsp Tracklements British beer mustard, 1 tbsp Tracklements smooth Dijon mustard, 500ml Sheppy’s Gold Medal Cider, 200ml beef stock (or water + beef bouillon), 2 tsp fresh thyme leaves (or 1 tsp dried), 1 bay leaf, Salt & pepper, to taste, 1 tsp brown sugar (optional, balances acidity),1 tsp cider vinegar (we recommend Somerset Cider apple vinegar) or lemon juice (to finish) Fresh parsley, chopped (to garnish)
Method: Prepare the beef: Pat the beef dry with kitchen paper, then toss it in flour seasoned with salt and pepper.
Brown the meat: Heat 1 tbsp of oil in a large, heavy-based pot or Dutch oven over medium-high heat. Brown the beef in batches so it sears, not steams. Set aside on a plate.
Soften the veg: Reduce heat slightly, add the remaining oil if needed, and cook the onion, carrots, and celery for 5 – 7 minutes until softened and golden. Stir in the garlic and cook for 1 minute more.
Deglaze and build flavour: Stir in the mustards and mix thoroughly. Pour in the Sheppy’s cider, scraping up any browned bits from the bottom of the pan. Return the beef to the pot.
Add stock and herbs: Add beef stock, thyme, bay leaf, and (if using) a teaspoon of brown sugar. Bring to a simmer.
Simmer gently: Cover with a lid and cook on low heat for 2½ to 3 hours (or in a 160°C/320°F oven) until the beef is fork-tender. Stir occasionally and add a splash of water if it reduces too much.
Finish and balance: Remove the bay leaf. Taste and adjust seasoning. Add a splash of cider vinegar or lemon juice for brightness.
Serve: Garnish with fresh parsley. Serve with creamy mashed potatoes, crusty bread, or buttered greens.
Tips & Variations: Add chopped apples (like Bramley or Granny Smith) for a fruity twist — stir them in during the last 30 minutes. For a thicker stew, mash a few of the carrots into the sauce or simmer uncovered to reduce. Want it creamier? Stir in a spoonful of crème fraîche or double cream just before serving.