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Beef Bourguignon Recipe

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Beef Bourguignon Recipe

14th of May, 2015

Ingredients – serves 8 ish

  • 3 or 4 beef cheeks, or shin beef cut into large chunks, about 1kg
  • olive oil
  • 100g smoked streaky bacon, chopped
  • 350g shallots, peeled and left whole
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 1 small celery stick, finely chopped
  • 250g button mushrooms, quartered if large
  • 1 bouquet garni of 1 thyme sprig, bay leaf and a few parsley stalks tied together
  • 1 tbsp tomato purée
  • 2 bottles Ataahua Pinot Noir (750 mls for the recipe, the rest for the cook!)
  • 600ml beef or dark chicken stock

For the pommes puree or Mashed potatoes

  • 1½ kg potatoes, such as desirée or agria
  • 100g butter, cut into cubes
  • 300ml full-fat milk
  • 6 tbsp double cream

Method

  1. Heat the oven to 160C.  Toss beef chunks in a little cornflour then brown the beef in a hot oven-proof casserole dish, in 1 tbsp oil. Do this in batches, making sure each batch is really well browned. If the meat sticks, leave it until it releases. Remove the meat from the pan, add another 1 tbsp oil and brown the bacon followed by the vegetables and      mushrooms for about 5 minutes each. Add the bouquet garni and cook for a minute or two.
  2. Add the tomato purée and pour in the wine, bring to the boil and boil hard for about 10 minutes to reduce a little. Pour in the stock, add the meat back in and return to the boil. Season nicely, then cover and cook in the oven for 3 hours or until the meat is tender.
  3. Remove the meat. Strain the liquid and return to the pan. Keep the bacon and veg, but discard the bouquet garni. Boil to reduce to 250-300mls. Slide the bacon and veg into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.
  4. To make the pommes purée, peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes thoroughly or press them through a potato ricer back into the pan – they should be lump-free. Gradually mix the butter into the potato with a wooden spoon until it starts to look shiny. Heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. Serve with the bourguignon, a large platter of lightly cooked green beans and a glass or two of Ataahua Pinot Noir!

Ataahua Wine is made with pleasure to be served with good food and great company!