Ingredients

• 2 pounds Beef, cut into large cubes
• 1 ½ cup Red Wine
• ¼ cup Rice Bran Oil
• 2 Garlic Cloves, finely chopped
• 1 teaspoon FRENCH PANTRY Bouquet Garni Herb Blend
• 125 grams thickly cut Pancetta, cubed (optional)
• 1 large Onion, finely chopped
• 2 Carrots, thickly sliced
• 2 Tomatoes, peeled and quartered
• ½ cup Beef Stock
• 1 strip Orange Rind
• Chopped Parsley
• Mashed Potatoes, to serve

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bon COOK Products Used

Santoku Chef Knife, Stainless Mixing Bowl, Heat Resistant Spatula, FRENCH PANTRY Bouquet Garni Herb Blend 

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Directions

1. Place Beef in Mixing Bowl with Wine, 1 tablespoon of Rice Bran Oil, Garlic and Bouquet Garni Herb Blend, then toss to coat, cover and refrigerate for 3 hours or overnight to marinate
2. Heat remaining Oil in a flameproof casserole pan on high and cook Pancetta for 3 minutes, stirring until fat is transparent
3. Meanwhile, remove Beef from marinade, then pour marinade into a small saucepan with the Herb Blend and boil rapidly until reduced by half
4. Add Beef to Pancetta and cook 5 minutes, until brown. Add Onion and Carrot and cook for 5 minutes. Stir through reduced marinade with Herb Blend, add Tomatoes, Beef Stock and Orange Rind and season to taste
5. Reduce heat to low, cover and simmer gently, skimming any surface fat, for 2-2 ½ hours, until Beef is very tender. Scatter with Parsley and serve with Mashed Potatoes

 

*bon TIP: Use the less expensive cuts of beef for this recipe, such as chuck and blade, as the slow cooking will make the meat wonderfully tender            

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Time:

Active Time: 3 hours
Total Time: 3-24 hours

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Recipe Yield

4-6 Servings