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Honeyed Beef Stew


We enjoy this stew cooked slowly to infuse the various flavours.


  • 2lb (1kg) steak, cut into cubes
  • 2 tbsp oil
  • 1 large onion, chopped
  • 1 green pepper, seeded & chopped
  • 3 celery stalks, chopped
  • 2 large carrots, peeled and sliced
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 2 tsp mustard powder (optional)
  • 6 floz tomato ketchup
  • 3/4 pint of water
  • salt and pepper to taste

Making the Stew

  1. Heat the oil in a pan
  2. Add the beef and fry to seal all sides
  3. Add the vegetables and fry for five minutes
  4. Mix all ingredients into a large casserole dish


Cover and cook in the oven on GM4, 180C, 350F for 2 to 2 ½ hours.

Serve with baked potatoes or with basmati rice.

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