Beef and vegetable stew with mustard mash

For the stew

• 500g stewing beef

• 1 onion (or shallots), sliced

• 2 carrots, chopped

• 1 parsnip, chopped

• 3 sticks of celery, chopped

• 400g chopped tomatoes (1x tin)

• 200g pearl barley

• 1 beef stock cube

• dried mixed herbs (to taste)

• black pepper (to taste)

• water

• cornflour

For the mustard mash

• 900g potatoes

• butter

• milk

• 1 tbsp wholegrain mustard

For the stew

1. Heat some sunflower or olive oil in a large saucepan and seal the meat

2. Add the onions and cook until soft

3. Add the water - enough to half fill the saucepan

4. Add all the rest of the ingredients

5. Bring to simmering point then turn down the heat, cover and leave to simmer for 1½-2 hours

6. Once the meat and vegetables are thoroughly cooked and tender, mix some cornflour with cold water and add to the sauce gradually, stirring continually to avoid lumps

7. Keep going until you are happy with the consistency - add more cornflour for a thicker sauce and less for a thinner one

8. You can always leave the lid off the saucepan to reduce the liquid, if you don't want to use cornflour

For the mustard mash

1. Peel, chop and boil the potatoes for about half and hour

2. Test with a knife to make sure they are cooked and if not cook for a bit longer

3. Drain the potatoes

4. Put in butter (or margarine) and milk to taste and a heaped teaspoon of wholegrain mustard

5. Mash to the consistency that you like