Ingredients

• 1kg beef cheeks or chuck steak
• 1 onion, diced
• 2 carrots, chopped
• 2 garlic cloves, crushed
• 1 cup Pinot Noir
• 2 cups beef stock
• Rosemary, salt & pepper
• 4 potatos, peeled

Method

1. Season beef cheeks with salt and cracked black pepper.

2. Brown beef in oil and remove.

3. Cook onion, carrot & garlic until soft.

4. Add wine, simmer 2 mins.

5. Return beef with stock & rosemary.

6. Cover and cook at 160°C for 3 hrs until tender.

7. Boil potato, mash with butter.

8. Serve beef over mash with sauce.

9. Pour yourself a glass of Kinross ‘Storm Cloud’ Gibbston Pinot Noir 2025
and enjoy!