- 500g Irish 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
- 300g Potatoes
- Salt & Pepper
Slow cooked grass-fed Irish Beef Bourguignon
Ingredients
Method
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.
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.
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.
Meanwhile, wash and peel your vegetables (this can be done in advance to save time) then roughly cut everything into small 1-inch pieces.
Add the chopped vegetables to the casserole dish, place the lid on if you have one (tin foil also works), then put into a preheated oven at 150.C for about 2 hours, until tender. You can check if the cheeks are ready if they tear apart easily
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.
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