Project Description


Manu Feildel





Manning Valley Naturally

Rio Vista Olives

Full Recipe in Details

  • 1.5 kg Manning Valley Naturally Beef shin

  • 1 brown onion, roughly chopped

  • 1 carrot, roughly chopped

  • 1 stick celery, roughly chopped

  • 4 cloves garlic, halved

  • 2 sprigs fresh thyme

  • 2 bay leaves

  • 1 litre red wine (burgundy or shiraz)

  • 3 Tbsp Rio Vista Extra Virgin Olive Oil

  • 20 g unsalted butter

  • 16 pearl onions, peeled

  • 1 stick celery, roughly chopped

  • 400g button mushrooms, wiped clean

  • 2 carrots, peeled and chopped

  • 200 g D’Orsogna sliced bacon cut into 1 cm lardons

  • 2 tbsp plain flour

  • sea salt to taste

  • cracked black pepper to taste

  • fresh parsley

  • 4 desiree potatoes, peeled and chopped in half

  • 50g unsalted butter

  • 250ml milk

  • sea salt to taste

  • freshly ground black pepper to taste

  • Place the onion, carrot and celery in a large bowl with the garlic, thyme and bay leaves. Cut beef into large 4 cm (1.5 inch) cubes and add to the bowl with the aromatics. Pour over wine to submerge meat and vegetables, cover and refrigerate overnight.

  • Remove beef from marinate and season well with salt and pepper. Reserve marinade liquid — this will be your sauce!

  • Heat butter and half the oil in a large heavy-bottomed pot over medium-high heat. When the butter foams add the meat and sear on all sides for a minute or two, you may need to do this in batches. Set meat and any pan juices aside.

  • Heat remaining oil in the same pot, add the pearl onions, mushrooms and carrot and cook until golden and caramelised on the edges, 2 – 3 minutes. Add the bacon and cook for a further 3 minutes.

  • Return seared beef and juices to the pan, sprinkle over the flour and stir well. Strain wine from marinade into the pot and discard marinade vegetables.


  • Cover the surface of the liquid with a baking paper lid (cartouche) bring to the boil, reduce to a simmer and cook for 1.5 to 2 hours until beef is tender enough to pull apart with your fingers.

  • While the beef is simmering, place the potatoes in a pot of salted cold water, bring to the boil until soft. Strain and pass through a ricer

  • Bring the milk to the boil and add the potato puree, remove from the heat and add the butter, stir to combine well. Season to taste.

  • To serve, spoon Beef Bourguignon into a dish, sprinkle with parsley and serve with fresh pasta, mashed potato or even a big wedge of crusty French bread.

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