Cork beef stew with mustard pandy potatoes


Serves: 4

Prep: 20 min
Cook: 3 hrs 35 min


2 tbsp dripping
150g Bacon, rind removed, cut into thick strips
300g Shallots
1kg stewing beef steak, cut into 4cm pieces
1 litre stout
1 pinch salt and pepper
1 bouquet garni, made up of 1 bay leaf, 3-4 parsley stalks, and a sprig of thyme
1 tsp Butter
400g assorted wild mushrooms

For the mustard pandy

400g Potatoes, peeled
50g Butter
1 tbsp English mustard powder
1 tbsp yellow mustard seeds
100ml Milk, warm
1 pinch salt and pepper, to taste


1. Preheat the oven to 110C/gas 1. Place the dripping in a hot frying pan and add the bacon. Stir and fry for a minute before tipping in the shallots. Cook for a further 5 minutes, until the onions have browned.

2. Transfer the bacon and onions to a large ovenproof casserole dish, but leave the dripping in the pan. Add the beef to the same frying pan and sear until coloured. Transfer to the casserole dish.

3. Pour the stout into the frying pan, while still on the heat, and scrape the sediment from the bottom of the pan. Bring to a boil and pour the stout into the casserole dish, over the other ingredients.

4. Put the frying pan back on the hob, over a high heat. Melt the butter and toss in the wild mushrooms. Season, and cook for about 5 minutes, or until the mushrooms have softened. Tip them into the casserole dish, season with salt and pepper, and add the bouquet garni. Cover and cook the stew in the oven for 3 hours.

5. Make the mash. While the stew is in the oven, boil the potatoes until tender, drain and wipe dry with a clean tea towel. Using a potato masher, smash them, while hot, in the pan, adding the butter, mustard powder and seeds, and a pinch of salt and pepper. Loosen the texture with warm milk, transfer to a warmed dish, and serve piping hot with the stew.

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