Peter Cowley - Technical Consultant
Beef Bourguignon (serves 4-6 people)
This classic easy recipe never fails to impress. The black pepper and bay leaves match the pepper and dried floral herbs of Te Mata Estate Bullnose Syrah, and the bacon and wine have a syrah-like savoury richness.
Use a heavy casserole dish or large oven-proof pot. Brown off 700g-1kg of floured, cubed beef in olive oil. Remove the beef and fry some small whole onions until golden. Remove the onions and fry chunks of streaky bacon. Add back the beef, onions, some tomato paste, two bay leaves, ground pepper and plenty of good red wine—at least half a bottle for 4-6 people. Cook in the oven for two hours. Stir in some baby mushrooms and check for salt. If too thick at this stage, add some more wine. If too thin, continue cooking with the lid off. Return to the oven for half an hour or until the meat is tender.
Serve on rice with fresh, green just-cooked broccoli.