Regional Showcase: Rhone Valley

Discover the birthplace of Shiraz and the GSM Blend



  • Marinate beef in clean non-metallic bowl with red wine, bouquet garni, and garlic overnight.
  • Just prior to cooking, strain red wine and remove the bouquet garni. Set aside wine & bouquet garni for later use.
  • Season beef lightly with salt and pepper.
  • Preheat oven to 180°C.
  • In a heavy-based, flameproof casserole dish, sear beef on each side on high heat. Transfer to a bowl.
  • Heat oil in the same dish. Add spring onions, carrots, celery and speck, and fry until golden. Transfer to another bowl and set aside.
  • Add beef back into dish. Add the stock, mushroom, and red wine and bouquet garni (from step 2). Bring to the boil.
  • Transfer to the oven and bake, covered, for approximately 1.5hrs until the meat is softened.
  • Meanwhile, cook potatoes in a large saucepan of simmering salted water until tender, then drain.
  • Using a tea towel to hold potatoes, peel the potatoes while they are still warm, and then pass them through a potato ricer into a large non-stick sauté pan.
  • Place milk and cream in a saucepan and heat, stirring occasionally, until it is almost to the boil, then remove from heat.
  • Stir potato over low heat, for 1 minute, then add the cream mixture and butter, in batches, folding together with a wooden spoon until the mash is smooth and fluffy. Season to taste with sea salt and freshly ground nutmeg.
  • When beef is almost ready, put vegetables and speck into the dish, braising till beef is tender.
  • To serve, spoon the beef bourguignon onto a plate and serve with a side of Parisian mash.
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