Beef cheeks with shiraz


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 4 carrots
  • 2 garlic cloves
  • 4 French shallots
  • 1 kg beef cheeks
  • 200 g mushrooms
  • 150 g thick-cut smoked bacon, cut into lardons
  • 50 g butter
  • 2 tablespoons flour
  • 500 ml beef stock
  • 500 ml shiraz red wine
  • Bouquet garni
  • Salt and pepper
  • 3 sprigs flat-leaf (Italian) parsley

1 flameproof casserole dish

1 chopping board


Peel the carrots and cut them into large sticks.

Peel and crush the garlic. Peel and finely chop the shallots.

Cut the beef cheeks into large pieces.

Wash the mushrooms.

Sauté the bacon with the shallots and garlic in butter in a flameproof casserole dish. Add the beef cheeks, let them brown, then sprinkle with flour and brown again.

Blend in the stock and wine, add the bouquet garni, carrots and mushrooms, cover and cook in the oven for 3 hours.

Season and sprinkle with chopped parsley at serving time.