Beef braised in red wine with Provençal vegetables
by Geoffrey Smeddle

Ingredients

Fresh Meat

  • 1.5kg beef cheek

Fruit & Vegetables

  • 200g of carrots, diced
  • 250g of onion, diced
  • 200g of celery, diced
  • 4 garlic cloves, peeled
  • 250g of tomatoes, roughly chopped
  • 4 plum tomatoes, peeled and quartered
  • 1 courgette

Beverages

  • 500ml of dry white wine
  • 500ml of red wine

Store Cupboard

  • 1 tbsp of flour
  • 1000ml of beef stock
  • 1 tbsp of Worcestershire sauce
  • salt
  • pepper
  • 30ml of virgin olive oil

Spices & Dried Herbs

  • 1 bouquet garni

Oils & Vinegars

  • vegetable oil

Salad & Fresh Herbs

  • 1 tbsp of parsley, chopped
  • 6 basil leaves, chopped