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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.

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Beef bourguignon
  • 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
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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.

 

Copy Text

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.