Trim the excess fat from the beef, add the thyme sprigs, tarragon and a splash of red wine. Season and rest for about 2 hours.
Add a dash of oil to a heavy based pan. When it’s hot add the beef and brown. Add a large glass of red wine and simmer for about 20 minutes.
Add the garlic and shallots, then thicken the sauce with the tomato puree and flour. Add the remaining wine and stock.
Gently fry the celery and mushrooms then add them to the beef. Cook on a low heat for 2 hours or until tender.
Peel and chop the potatoes then boil for about 20 minutes. Drain well, add butter and seasoning and mash. Add chives and parmesan, then whisk in the cream.
Wash and peel the carrots before blanching in hot water for 8-10 minutes. Remove from the pan, drain and add butter and thyme. Season. (For caramelised carrots, return to the pan with a tsp of sugar.).
Plate up portions of the beef and serve with the mash and carrots.
Supported by
You will need
Cubed beef 750g
Claret ½ bottle
Thyme 6 sprigs and 1 tsp fresh chopped
Fresh tarragon 1 tbsp, chopped
Garlic 8 cloves, peeled
Baby shallots 16
Tomato puree 2 tbsp
Plain flour 2 tbsp
Stock 500ml
Baby button mushrooms 24
Celery 2 sticks
Maris piper potatoes ½ kg
Double cream 50ml
Parmesan 50g
Chives 1 tsp
Chantenay carrots 24
Butter couple of knobs
Seasoning
Method
Trim the excess fat from the beef, add the thyme sprigs, tarragon and a splash of red wine. Season and rest for about 2 hours.
Add a dash of oil to a heavy based pan. When it’s hot add the beef and brown. Add a large glass of red wine and simmer for about 20 minutes.
Add the garlic and shallots, then thicken the sauce with the tomato puree and flour. Add the remaining wine and stock.
Gently fry the celery and mushrooms then add them to the beef. Cook on a low heat for 2 hours or until tender.
Peel and chop the potatoes then boil for about 20 minutes. Drain well, add butter and seasoning and mash. Add chives and parmesan, then whisk in the cream.
Wash and peel the carrots before blanching in hot water for 8-10 minutes. Remove from the pan, drain and add butter and thyme. Season. (For caramelised carrots, return to the pan with a tsp of sugar.).
Plate up portions of the beef and serve with the mash and carrots.
Trim the excess fat from the beef, add the thyme sprigs, tarragon and a splash of red wine. Season and rest for about 2 hours.
Add a dash of oil to a heavy based pan. When it’s hot add the beef and brown. Add a large glass of red wine and simmer for about 20 minutes.
Add the garlic and shallots, then thicken the sauce with the tomato puree and flour. Add the remaining wine and stock.
Gently fry the celery and mushrooms then add them to the beef. Cook on a low heat for 2 hours or until tender.
Peel and chop the potatoes then boil for about 20 minutes. Drain well, add butter and seasoning and mash. Add chives and parmesan, then whisk in the cream.
Wash and peel the carrots before blanching in hot water for 8-10 minutes. Remove from the pan, drain and add butter and thyme. Season. (For caramelised carrots, return to the pan with a tsp of sugar.).
Plate up portions of the beef and serve with the mash and carrots.
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