• 500g beef blade/chuck
  • 100g onions/carrots /celery
  • Bay leaf/thyme/parsley
  • Bottle of red wine reduce by half
  • 100g brandy
  • 25g flour
  • 25 butter
  • 500g beef juice
  • 5 Garlic cloves
  • Salt
  • Peppercorns


  • 100g baby peeled onions
  • 100g smoked bacon
  • Button mushroom
  • Baby carrots
  • Chopped flat leaf parsley
  • Mash or baby boiled to serve along side


  1. Reduce red wine by half
  2. Pan fry off beef, don't over crowd the sauce pan.
  3. Beef should have nice golden brown colour each side.
  4. Set aside beef.
  5. Fry the carrots, onion, celery and garlic until nicely golden. Add a spoon of tomato purée, flour, butter thyme, bay leaf.
  6. Deglaze the pan, with brandy, flame to burn off alcohol.
  7. And add the reduced wine(reduced wine just make the dish richer) and beef juice.
  8. Add peppercorns, and place beef inside, let all simmer for 4-5 mins and place in a casserole dish, for 2 hours at 150 degrees.
  9. Fry all garnish separate.
  10. In a hot pan, fry smoked bacon, onions, mushrooms and baby carrots until they have a nice colour.
  11. When beef is ready, serve in a large bowl, add a spoon of garnish on top, with mash or crusty bread.
  12. Sprinkle with chopped parsley and enjoy.