Beef Vigneron
Cuisine: French
Author: Kitchens
  • 2 pounds (1 kg) shin of beef or brisket, boned, in 1 inch (2.5 cm) cubes
  • 1 Tablespoon (15 g) plain flour
  • 4 Tablespoons olive oil
  • 2 large onions, chopped
  • 1 garlic clove, chopped
  • 6 Tablespoons red wine vinegar
  • salt and freshly ground black pepper
  • 2 3/4 Cups (21 fluid ounces) (600 ml) inexpensive red wine
  • 4 parsley stalks
  • 1 sprig of thyme
  • 2 bay leaves
  • 2 carrots, medium, peeled and diced
  • 2 celery sticks
  • 2 Cups (250 g) button mushrooms
  • 4 ounces (100 g) pickling onions, peeled, or shallots
  • 2 Tablespoons (1 ounce) 25 g butter
  • 2 Tablespoons plain flour (all purpose)
  • 2 Tablespoons chopped parsley
  1. Pre-heat the oven to 300 degrees F (150 degrees C or gas mark 2)
  2. Shake the meat in a bag with the flour.
  3. Heat the oil in a large flameproof casserole and brown the meat all over. Add the onions, carrots and garlic and fry over a high heat for a few moments, then add the vinegar and scrape in all the bits off the bottom of the pan (this is called deglazing). Season, then add the red wine.
  4. Make a bouquet of herbs by bundling the parsley, thyme and bay leaves between the two celery sticks. Tie with string and add to the casserole.
  5. Bring to the boil, cover, and put into the oven for 4 hours.
  6. Blanch the mushrooms and onions or shallots for 2 minutes in boiling water, drain and add to the casserole, removing the bouquet of herbs.
  7. Transfer the casserole to the top of the stove over a gentle heat.
  8. Mash the butter and flour together and stir, a teaspoon at a time, into the sauce. It will thicken and go glossy.
  9. Check the seasoning, and scatter with parsley.
  10. Serve immediately.
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