Rich Beef Stew & Mustard Mash...It was so delicious From the Extra Easy Recipe Book. Syn Free.... Ingredients: 794g lean stewing beef, cut into bitesize chunks 2 garlic cloves, peeled and crushed 2 onions, peeled and roughly chopped 4 large carrots, peeled and roughly chopped 596ml beef stock salt & ground black pepper 1 bay leaf 2 tsp mixed herbs chopped parsley, to garnish steamed cabbage, to serve For the Mustard Mash: 908g potatoes, peeled and cut into chunks 142ml hot water or beef stock 1 level tsp mustard Preheat the oven to 160 degrees/gas mark 3. Heat a large, heatproof casserole dish over a medium heat. Add the beef and stir fry until brown on all sides. Add the garlic, onions, carrots and stock. Season well and add the bay leaf and dried mixed herbs. Cover tightly and cook in the oven for 2-2.5 hours, stirring occasionally, until the beef is tender. Meanwhile make the mash by boiling the potatoes in a large pan of lightly salted water for 15-20 minutes. Drain and return to the saucepan with the hot water/stock and mustard. Mash until smooth and season well. Spoon the mash into warmed serving plates or bowls and ladle over the stew. Garnish with chopped parsley and add the steamed cabbage.