Slow cooked grass-fed Irish beef Bourguignon

This classic French dish is one of Tom Cenci's favourite one-pot wonders - always a winner on a cold day! Tom has elevated the dish by using grass-fed Irish beef cheeks which become super tender when slow cooked.

2
3
  • 500g Beef cheeks
  • 300ml Red wine
  • 1 litre of beef stock
  • 50g Thyme
  • 2 Garlic cloves
  • 4 Carrots
  • 4 Shallots
  • 4 Celery sticks
  • 200g Brown mushrooms
  • 1 bunch Parsley
  • 50g flour
  • Salt
  • Pepper
  • 300g Potatoes
  • 500g Beef cheeks
  • 300ml Red wine
  • 1 litre of beef stock
  • 50g Thyme
  • 2 Garlic cloves
  • 4 Carrots
  • 4 Shallots
  • 4 Celery sticks
  • 200g Brown mushrooms
  • 1 bunch Parsley
  • 50g flour
  • Salt
  • Pepper
  • 300g Potatoes

STEP 1

Using a pan that can go into the oven like a casserole dish, place onto the stovetop and add a little drizzle of oil and gently heat.

STEP 2

Season the beef cheeks with salt and pepper and a little flour, add to the pan, colour on both sides then deglaze with red wine.

STEP 3

Allow the wine to reduce by half then add the beef stock, thyme and garlic, and leave on the stove till it comes to a simmer.

STEP 4

Meanwhile, wash and peel your vegetables (this can be done in advance to save time) then roughly cut everything into small 1-inch pieces.

STEP 5

Add the chopped vegetables to the casserole dish, place the lid on if you have one (if not tin foil also works), then put into a preheated oven at 150°C for about 2 hours, until the cheeks are tender. You can check if the cheeks are ready if they tear apart easily.

STEP 6

Take out of the oven then allow to rest for 30 minutes, finish with chopped parsley and serve with your choice of potatoes  boiled or mashed.

Ready to serve.

 

STEP 1

Using a pan that can go into the oven like a casserole dish, place onto the stovetop and add a little drizzle of oil and gently heat.

STEP 2

Season the beef cheeks with salt and pepper and a little flour, add to the pan, colour on both sides then deglaze with red wine.

STEP 3

Allow the wine to reduce by half then add the beef stock, thyme and garlic, and leave on the stove till it comes to a simmer.

STEP 4

Meanwhile, wash and peel your vegetables (this can be done in advance to save time) then roughly cut everything into small 1-inch pieces.

STEP 5

Add the chopped vegetables to the casserole dish, place the lid on if you have one (if not tin foil also works), then put into a preheated oven at 150°C for about 2 hours, until the cheeks are tender. You can check if the cheeks are ready if they tear apart easily.

STEP 6

Take out of the oven then allow to rest for 30 minutes, finish with chopped parsley and serve with your choice of potatoes  boiled or mashed.

Ready to serve.