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A recipe from Euen Macpherson, Selkirks

  • 1 kg stewing beef
  • 200g pork belly
  • 6 carrots
  • 2 glasses red wine
  • 2 glasses white wine
  • 6 onions
  • 6 cloves garlic
  • 4 celery stalks
  • 4 bouquet garni
  • 1T tomato paste
  • olive oil

Cut the meat into 4 cm cubes and brown them in a flame proof casserole dish along with the cubed pork belly and sliced onions.
Deglaze pan with both wines and flambé.
Add the crushed garlic, bouquet garni, cubed celery and tomato paste.
Cover with 1 litre water. Cook for one hour. peel the carrots and slice them thickly on the diagonal. Add them to the beef and cook for a further 45 mins. Season.
In this recipe we used fresh local ingredients sourced from the region – Wagu Beef & Trunkey Creek Pork.

Serves 6