Best matched with our The Barkly Durif.

Jane Campbell, fifth generation and ‘foodie’ shares her take on Beef Bourguignon, inspired by ‘Nigella’ of course!

This dish has become an all-time family favourite amongst the Campbell family and is best enjoyed with our Durif.

Ingredients

• 900g braising steak cut into 5cm squares
• 3 tablespoons olive oil
• 1 medium onion sliced
• 1 heaped teaspoon plain flour
• 425ml ‘The Barkly’ Durif
• 2 cloves garlic chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 350g shallots
• 260g pancetta sliced
• 110g mushrooms cut into chunks
• Salt and pepper to taste

Method

Pre-heat oven to 140˚C

Bring 1¼ tablespoons of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns. Next add the sliced onion to the casserole and brown that a little too.

Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices.

Then gradually pour in ‘The Barkly’ Durif, again stirring all the time. Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove for 2 hours.

Then, using a bit more olive oil, fry the shallots and pancetta in a small frying pan to colour them lightly.

Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.