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Beef Stew with Mustard Croutons

My Beef Stew with Mustard Croutons is a delicious beef stew made even more fantastic with the mustard covered bread on top which adds a rich heat to the finished dish.
Course Dinner
Cuisine British, French
Keyword Beef Stew with Mustard Croutons, mustard bread beef stew
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 people
Calories 500kcal
Author Sisley White


  • 1 onion
  • - 3-4 shallots
  • - fresh chilli to taste
  • - stewing beef about 450g
  • - 2 parsnips
  • - 2 carrots
  • - Worcestershire sauce
  • - 1 pint of beef stock
  • - 2 tins of tomatoes
  • - splash of red wine
  • - 1 teaspoon of mustard Maison Maille fresh wholegrain mustard
  • - 1 teaspoon of dried or fresh thyme
  • - 1 baguette
  • - Maison Maille fresh wholegrain mustard for the baguette.


  • Preheat the oven to 140-150 degrees.
  • - Chop the onions, shallots and chilli and soften with a splash of oil in a oven proof casserole dish on the hob.
  • - When the onions are soft add the beef and lightly brown off.
  • - Peel and chop the carrots and parsnips and add to the onions and beef. Soft for 5 minutes
  • - Add the stock, tomatoes, teaspoon of mustard and the splash of Worcestershire Sauce and wine. Season with salt and pepper and the dried thyme.
  • - Stir everything together and pop in the oven for 1h30 minutes.
  • - After 1h30 slice the baguette into good chunks about 2 inches wide. Coat one side of the baguette with wholegrain mustard.
  • - Pop into the baguette pieces into the stew - don't push them down too far as you don't want the pieces soggy.
  • - Cook the stew with the baguette in for 30 minutes.
  • - Serve and enjoy.