Slow-cooked grass fed Irish beef bourguignon
With its lush green grasslands and mild climate, Ireland is naturally suited to producing premium quality grass fed beef. Irish farms are traditionally family-owned and from generation to generation, farmers pass on their craft, passion and care to ensure premium quality and flavourful beef. To learn more about Ireland and Irish produce, visit our Irish food hub.
Tom Cenci uses grass-fed Irish beef cheeks in his version of the French classic beef bourguignon. The easy recipe is the perfect comfort food for a cold winter's night and best served with a bowl of buttery mashed potatoes. Take a look at our best mashed potatoes recipes here.
Ingredients
Metric
Imperial
- 1 dash of vegetable oil
- 500g of grass fed Irish beef cheek
- 50g of flour
- 300ml of red wine
- 1l beef stock
- 5 sprigs of thyme
- 2 garlic cloves, sliced
- 4 carrots, peeled
- 4 shallots, peeled and quartered lengthways
- 4 celery sticks
- 200g of chestnut mushrooms
- 1 bunch of parsley, chopped
- salt
- pepper
Method
Preheat an oven to 150ºC/gas mark 2 and place a large ovenproof casserole over a medium heat with a dash of oil
- 1 dash of vegetable oil
Add the wine to deglaze the pan, then reduce by half. Add the beef stock, thyme and garlic, and bring it to a simmer
- 300ml of red wine
- 1l beef stock
- 5 sprigs of thyme
- 2 garlic cloves, sliced
Slice the carrots on the angle into 5cm batons. Slice the celery in the same way then add these, along with the quartered shallots and mushrooms, to the pan
- 4 carrots, peeled
- 4 celery sticks
- 4 shallots, peeled and quartered lengthways
- 200g of chestnut mushrooms
Cover the casserole with a lid and place in the oven for 2 hours or until the cheeks are tender and easily flake apart
Leave to rest out of the oven for 30 minutes. Season to taste, sprinkle with chopped parsley and serve with boiled or mashed potatoes
- 1 bunch of parsley, chopped
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