Friday, 30 January 2026
Chef Angela has a recipe for Beef Bourguignon with a Potato Purée and Wine Expert Nigel has paired it with a French Pinot Noir. Here’s the details:
🍷 Here's the wine pairing 🍷
It's the Grand Conseiller Pinot Noir made by Bouchard Aine et Fils. Available from both Sainsbury's and Tesco's, price point, £9.
❗️ Beef Bourguignon - here's the recipe ❗️
🔴 A classic French beef stew combining fabulous ox cheek with a rich red wine sauce with shallots a baby button mushrooms. Served with a rich creamy potato purée.
❗️For the Beef Bourguignon
1kg of beef cheek
150g button mushrooms
5 small shallots
3 cloves garlic
A small bunch of thyme
1 large carrot finely chopped
1/2 bottle of pinot noir wine
300 mil Good beef sock
150g butter
50g plain flour
❗️For the potato
3 king Edward or Albert Bartlet potato’s
100g butter 100mil full fat milk
❗️Firstly, heat a saucepan and then pour in the wine to boil for 2 minutes. Let it cool down till cold and mix it into your ox cheek to marinate for 12 hours with a bunch of thyme.
❗️In a casserole put 50 g of butter add the shallots. Drain the beef cheeks and dry with kitchen paper then roll them in the flour add to the onion to brown and remaining flour season well with salt & pepper. Then add the garlic and carrot and then the marinade. Add the beef stock cover and pop into a preheated oven at 150c for 2 hours. Add the mushrooms and return to the oven for a further 1/2 hour. At this stage you should have beef that falls apart and a rich thick gravy
❗️For the potato.
Peel and boil the potatoes cut small then drain in a sieve. With a large metal spoon press the potatoes through the sieve back into the saucepan. Add 100g butter and whisk while adding the milk over a low heat add salt & pepper to taste.
Put the potato into a bowl and spoon over the rich beef bourguignon.
❗️Super winter comfort food.