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PREP 20 minutes
TOTAL 3 hours 20 minutes
Serves
US | METRIC

INGREDIENTS

  • 2 ox cheeks approx. 900g per 4 people
  • 1 tbsp plain flour seasoned with salt and pepper
  • 100 g smoked pancetta lardons
  • 1 tbsp tomato puree
  • 250 ml red wine
  • 100 ml beef stock
  • 1 tsp Dijon mustard
  • a few sprigs fresh thyme
  • 1 bay leaf
  • 12 baby onions or shallots peeled
  • 200 g baby carrots halved lengthways

Click here to pre-order my new book

Beouf Bourguignon

Beouf Bourguignon

Proper comfort food

  1. Halve each ox cheek so you have 4 portions then dust with seasoned flour.
  2. Pre heat a large casserole and add a splash of oil.
  3. Brown the ox cheeks for 3-4 minutes until golden then set aside.
  4. Then in the same pan fry pancetta for 3-4 minutes until golden then add the puree and cook for a further minute.
  5. Pour in the wine and stock then bring up to a simmer.
  6. Pop the onions and carrots into the pan along with the ox cheeks then add the thyme and bay leaf. Give a quick stir then pop on a tight-fitting lid.
  7. Cook in a pre-heated oven set at 160℃ / gas mark 3 for 3 hours. Check half way through the cooking time to gently turn the cheeks and add a little water if required.
  8. Serve with a buttery mashed potato



Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Beouf Bourguignon

Beouf Bourguignon

Proper comfort food

PREP 20 minutes
TOTAL 3 hours 20 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 2 ox cheeks approx. 900g per 4 people
  • 1 tbsp plain flour seasoned with salt and pepper
  • 100 g smoked pancetta lardons
  • 1 tbsp tomato puree
  • 250 ml red wine
  • 100 ml beef stock
  • 1 tsp Dijon mustard
  • a few sprigs fresh thyme
  • 1 bay leaf
  • 12 baby onions or shallots peeled
  • 200 g baby carrots halved lengthways
  1. Halve each ox cheek so you have 4 portions then dust with seasoned flour.
  2. Pre heat a large casserole and add a splash of oil.
  3. Brown the ox cheeks for 3-4 minutes until golden then set aside.
  4. Then in the same pan fry pancetta for 3-4 minutes until golden then add the puree and cook for a further minute.
  5. Pour in the wine and stock then bring up to a simmer.
  6. Pop the onions and carrots into the pan along with the ox cheeks then add the thyme and bay leaf. Give a quick stir then pop on a tight-fitting lid.
  7. Cook in a pre-heated oven set at 160℃ / gas mark 3 for 3 hours. Check half way through the cooking time to gently turn the cheeks and add a little water if required.
  8. Serve with a buttery mashed potato



Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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