This month’s cooking series recipe feature is Beef Bourguignon matched with Oliver’s Taranga Brioni’s Blend

After a small taste of Spring weather, McLaren Vale has had another winter blast – so we’re bringing out the winter warmer recipes again!

This recipe is a simple, hearty fare to enjoy with a glass of red. Reach for a bottle of Oliver’s Brioni’s Blend. Our juicy blend of Mataro, Touriga, Shiraz.

Recipe – Serves 4

Ingredients:

Beef Bourguignon

• 1.4kg chuck steak, diced
• 250g bacon, diced
• 2 cups red wine 
• 2 cups Beef stock 
• 2 tbsp Plain Flour 
• 2 Carrots, diced
• 1 Large onion, diced 
• 6 Garlic cloves, minced
• 2 tbs tomato paste
• 400g Swiss brown/button mushrooms
• 20g butter
• Salt and pepper to taste
• 2 tbsp Flat-leaf parsley
• 1 tbs thyme 

Side Potatoes

• 2 tbsp Olive oil 
• 1kg Potatoes
• 2 tbsp Flat-leaf parsley
• 20g butter

Method:

1. Add oil to a heavy based casserole dish set over medium heat. Add bacon and lightly fry, then remove from dish and set aside
2. Brown the meat in batches, taking care not to overcrowd the dish, remove and set aside
3. Add carrot, onion, garlic and cook until softened. You may need to add some extra olive oil at this stage
4. Return the meat & bacon to the dish. Add flour, tomato paste and season with salt and pepper
5. Add thyme and parsley, then add the red wine and beef stock, bring to a simmer
6. Meanwhile add the mushrooms to a separate fry pan and cook with butter and parsley, then add to the casserole dish 
7. Cover and simmer for 2.5 hours
8. Boil potatoes, and stir through butter and parsley before serving

*This dish also works well with mashed potatoes 

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