BEEF BOURGUIGNON
SERVES 4 PREP 30 MINS COOK 2 HOURS 45 MINS
✦ 2 tbsp olive oil ✦ 1kg beef cheeks ✦ ¼ cup seasoned flour ✦ 200g pancetta, chopped ✦ 1 leek, thinly sliced ✦ 1 tbsp tomato paste ✦ 2 cloves garlic, crushed ✦ 3 cups red wine ✦ 1 bouquet garni (see tip) ✦ 250g button mushrooms, trimmed ✦ 8 cocktail onions, peeled ✦ 1 bunch Dutch carrots, trimmed, peeled ✦ mashed potato, steamed green beans, to serve 1 Preheat oven to 180°C. 2 In a large heavy-based pan, with a tight-fitting lid, heat oil on high. Dust beef in flour, shaking off excess. Brown beef, in two batches, 3-4 mins each batch. Remove from pan.
3 Using same pan, cook pancetta and leek 3-5 mins until golden brown. Stir in tomato paste and garlic. Cook a further 1-2 mins.
4 Return beef to pan with wine and bouquet garni. Bring to a simmer. Transfer to oven and bake, covered, 2 hours. Remove bouquet garni.
5 Add mushrooms, onions and carrots to pan. Stir gently, then bake, covered, a further 25-30 mins until beef is very tender. Season to taste.
6 To freeze, cool completely and transfer to freezer containers or snap-lock bags. Label and freeze for up to 3 months. Thaw in the fridge before reheating.
7 Accompany casserole with mashed potato and beans.