• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Ben's Beef with Red Wine, Mushrooms and Bacon

Serves 6 – Recipe provided by Ben Hayes


Ingredients
1.2kg beef cheeks or chuck steak, cut into large cubes
1 onion, finely sliced
1 carrot, peeled and sliced
2 garlic cloves, crushed
2 sprigs thyme
2 bay leaves
2 ½ cups red wine (your "pfavourite" Pfeiffer red)
2 tablespoons brandy
2 tablespoons flour
2 tablespoons olive oil
1 ½ cups beef stock
6 rashers smoky bacon, cut into batons
12 shallots, peeled and halved
1 ½ cups button mushrooms, quartered


Method
Combine the beef, onion, carrot, garlic, thyme and bay leaves in a large non-metallic dish. Pour over the wine and brandy and marinate for at least 2 hours. (I think overnight is too long). Preheat the oven to 160˚C. Drain the meat mixture and reserve the marinade. Discard the herbs and pat the meat and vegetables dry with paper towel. Toss in the flour. Heat the oil in a large oven-proof pot and brown in two batches. Return all the meat and vegetables to the pot, add the reserved marinade and stock, bring to the boil, then remove from heat and cover. Transfer to the oven for 2 ½ hours. Remove from the oven. Add the bacon, shallots and mushrooms to the meat. Cover and bake for another hour.


Serve with a glass of Pfeiffer Merlot


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