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Grid Iron Meat

French-Style Beef Skirt & Mustard Stew

A gentle, reassuring stew built around beef skirt, Dijon mustard and soft onions. The wine and herbs give it a lifted, almost bistro feel, while the touch of cream rounds everything out. It’s a dish that works well for a weekend pot on the hob or a quiet midweek supper.

INGREDIENTS
  • kg beef skirt, cut into large chunks
  • 2 tbsp plain flour
  • Sea salt and black pepper
  • 2 tbsp neutral oil or beef dripping
  • 2 large onions, sliced
  • 3 garlic cloves, finely chopped
  • 250ml dry white wine
  • 400ml beef stock
  • 2 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 3 sprigs thyme
  • 2 bay leaves
  • 150ml double cream
  • 1 tbsp chopped parsley (optional)
METHOD

  1. Season the beef well with salt and pepper, then dust lightly with flour.
  2. Heat a large casserole over medium-high and brown the beef in batches, adding oil or dripping as needed. Remove to a plate.
  3. Add the onions to the pan with a pinch of salt. Cook until soft and lightly golden.
  4. Stir in the garlic and cook for one minute.
  5. Pour in the wine, scraping up any browned bits from the bottom of the pan. Let it simmer for two minutes.
  6. Add the beef back to the pot along with the stock, mustards, thyme and bay leaves. Stir well.
  7. Bring to a gentle simmer, cover and cook on low heat for around 2 hours, or until the beef is tender.
  8. Remove the lid, stir in the cream and simmer uncovered for 10 minutes to thicken slightly. Adjust seasoning.
  9. Finish with parsley if using.

Multi-Cooker Option

Ninja Foodi MAX:

  1. Switch to Sear/Sauté and brown the beef in batches. Remove.
  2. Add onions and garlic, soften briefly.
  3. Deglaze with wine, then add stock, mustards, thyme, bay and the beef.
  4. Pressure cook on High for 35 minutes, natural release for 10.
  5. Switch to Sear/Sauté, stir in the cream and reduce for 5–10 minutes.

Shop for Ingredients

Native Breed Beef – Skirt – 1kg

Skirt comes from low down on the animal in the lower belly close to the onglet (hanger steak). As with many of the less popular cuts it has surprising depth of flavour at the expense of being quite tough if not treated properly. Like onglet and bavette it should be cooked either very quickly at a high heat or very slowly at a low heat.

£18.25

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Sides

  • Buttered Mash: Soft, rich mash with plenty of butter to soak up the mustardy sauce.
  • Roast New Potatoes: Crisp-edged and earthy, finished with thyme and salt.
  • Braised Leeks: Gently cooked in butter and stock until silky.
  • Green Beans with Shallots: A clean, bright contrast to the creamy stew.
  • Cauliflower Purée: Smooth and mild, giving a lighter base for the beef.
  • Simple Dressed Greens: Rocket or watercress with lemon and olive oil for sharpness.

Matches

  • Mustard, tarragon, parsley
  • Leek, onion, garlic, celeriac
  • White wine vinegar, crème fraîche
  • Potatoes, root vegetables, lentils

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Preparation Time: 20 minutes
Cooking Time: Around 2 hours 20 minutes on the hob, or around 1 hour total with the multi-cooker.

Hot Tips

  • Browning the beef properly is key to building flavour.
  • If the sauce feels too sharp, a teaspoon of honey balances it.
  • Skirt benefits from being cut into larger pieces so it stays juicy.
  • Leftovers improve overnight.

Pairings

Red Wine

  • Beaujolais-Villages: Bright fruit with enough structure for the mustard.
  • Côtes du Rhône: Soft tannins and peppery warmth.
  • Loire Cabernet Franc: Fresh, herbal and not too heavy.

White Wine

  • White Burgundy (Mâcon or similar): Rounded enough for the cream.
  • Alsace Pinot Blanc: Gentle acidity and orchard fruit.
  • Viognier: Stone fruit and perfume that suits the mustard.

Beer & Cider

  • Belgian Blonde Ale: Light spice and gentle sweetness.
  • Kölsch: Clean and refreshing.
  • Dry Normandy-Style Cider: Bright and apple-led.

Non-Alcoholic

  • Sparkling Apple Pressé: Crisp and fresh.
  • Herb-Infused Soda (thyme or rosemary): Subtle and savoury.
  • Non-alcoholic Hefeweizen: Soft and bready with good balance.

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