Beef version of Coq au vin (serves 4-6)


900g diced, beef skirt
Salt & pepper
50g butter
200g cubed pancetta
2 cloves of garlic, crushed
2 bay leaves
1 sprig of thyme
2 large carrots, sliced
20 button onions, peeled
225g button mushrooms
2 tablespoons of plain four
1 tablespoon of tomato purée
1 bottle of red wine
400ml of beef stock
1 tablespoon of chopped parsley

  • Preheat the oven to 170C / Gas mark 3 / Fan 150
  • Season the beef with salt & pepper, heat a large casserole dish with the butter and, once sizzling, fry the beef and pancetta until well coloured
  • Add the garlic, bay leaves, thyme, carrots, onions & mushrooms. Cook for 2-3 minutes, then sprinkle in the flour and stir in the tomato purée
  • Pour in the red wine and beef stock, bring to a simmer, skim, then cover with a lid. Cook in the oven for 2½ to 3 hours until the meat is tender
  • When the beef is cooked, season if necessary, then scatter over the parsley and serve

Goes well with potato dauphinoise and seasonal vegetables