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Beef cheek stew in Madiran wine recipe (estoufat de joue de boeuf au Madiran)

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Rating:

5/ 5 stars 25 Votes
  • Cuisine: French
  • Serves 3

A wonderful winter dish to enjoy with the wine from Madiran or another robust red of your choice. It's lovely served with mashed potato.

Ingredients

½ brown onion, diced
2 rashers bacon, diced
3 garlic cloves, sliced
1 medium carrot, sliced
Salt and freshly ground black pepper
2 cloves
Pinch of cinnamon
Pinch of nutmeg
Thin slice of pork fat, about 15cm square (alternatively, use pieces of bacon fat)
3 trimmed beef cheeks
6 sprigs parsley, 2 sprigs thyme and 1 bay leaf, tied together with kitchen string
150ml Madiran red wine or other red wine
½ cup rich beef stock or broth
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Preparation

Preheat the oven to 140°C.

In a bowl, mix together the onion, bacon, garlic, carrot salt, pepper, cloves, cinnamon and nutmeg.

Line the base of a medium ovenproof casserole dish with the pork fat. Top with half of the vegetable mix, then top with the beef cheeks. Add the bouquet garni of parsley, thyme and bay leaf, then sprinkle the remaining vegetables on top. Add the wine and beef stock, and cover with foil and a lid.

Bake in the preheated oven for about 3 hours or until very tender.

Serve with mashed potato.

If you enjoyed this Beef cheek stew in Madiran wine recipe (estoufat de joue de boeuf au Madiran) then browse more French recipes, stew recipes, meat recipes, easy recipes, baking recipes and our most popular hainanese chicken rice recipe.

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Comments (5)

   
25 Aug 2012 05:53 AEST
Mark Orchard
St Peters
Brilliant
A lovely rich dish. Cheeks can be hard to get hold of but ask your butcher, it's worth the effort. You can fiddle with the recipe. I have used some parma ham instead of bacon and added a celery and celery leaf. It's lovely with polenta. It needs to be cooked in a cast iron casserole dish in the oven to get the best results.
Agree(1 people agree)
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14 Aug 2012 11:25 AEST
Mish
Kensington
Mouth wateringly good
This was so tasty, even writing about it now is making my mouth water. I served it on a sweet potato mash and a side of green beans, which complemented it well. The carrots absorb all the flavour of the stock and are bursting with flavour, and the beef is so tender! I kept the stock and will be making it again this week.
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04 Aug 2012 08:34 AEST
Lisa Seymour
lilydale
fantastic
couldn't believe how tender and tasty this recipe turned out to be. I did this recipe from memory and left out the bouquet garni and it still was superb!
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21 Jul 2012 12:31 AEST
Ash
Bondi Junction
The best tate le tour yet
The Tour this year may have been a bit dull but this years's recipes have been great Gabriel... the best yet we think! ...we have already cooked a few and enjoyed everyone of them ....we are looking fwd to cooking this one for the ride into Paris ... Abientot!
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18 Jul 2012 07:25 AEST
Bob Phillips
Howrah
Simply the Best
The family's verdict - the best you have ever done! Couldn't get beef cheeks so used shin - just superb. The flavour was so rich and vibrant. Have previously mainly used a slow cooker but find that this tends to dry out the meat a little. This was just magnificent! Thank you
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