SERVES 6 - 8
PREP TIME 40 MINS
COOKING TIME 4 HRS
- 1.5kg beef cheek, trimmed, cut into 4 - 5cm cubes
- 1 small onion, cut into 1.5cm cubes
- 2 stalks celery, cut into 1.5cm cubes
- 1 carrot, peeled and cut into 1.5cm cubes
- 2 - 3 cloves garlic, peeled
- 500ml good quality red wine
- 1 leek, diced into 1.5cm cubes
- 1 sprig fresh thyme
- 1 bay leaf
- 40ml olive oil
- 1L beef stock
- Salt and pepper to taste
Place beef in a large bowl with vegetables, garlic, wine, herbs and bay leaf.
Cover with cling film and leave to marinate in the fridge for at least 4 hours, preferably overnight.
Pre-heat oven to 180 degrees Celcius.
Strain the marinade into a bowl and remove the meat pieces to a plate, patting dry with a paper towel.
In a large pan, bring the marinade to a simmer and reduce by about half. Set liquid aside.
Heat a large, heavy-based pan and add 20ml of the olive oil.
Sear meat until nicely coloured, remove from pan and place in an oven casserole dish. Season with salt and cracked pepper.
Wipe out pan with a paper towel and add the rest of the oil.
Cook the vegetables until just starting to brown.
Add vegetables to meat and pour in liquid. Cover with hot beef stock. Close with a lid and bake for approximately 3.5 - 4 hours.
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