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Broufade (Beef Stew)

Serves 6

Preparation 20 minutes


Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


2 large onions, peeled and thinly sliced
3 tbsp flat-leaf parsley including stems, finely chopped
1 tin peeled tomatoes
10 garlic cloves, peeled, sliced lengthways
8 small cornichons, thinly sliced
3 tbsp capers, drained
4 anchovy fillets, drained
3 tbsp olive oil
2 fresh bay leaves
4 sprigs of thyme, tied with kitchen string, 1.5kg beef chuck or other cut suitable for braising, cut into six slices about 4cm thick
1 bottle dry white wine


1Combine onions, parsley, tomatoes, garlic, cornichons, capers and anchovies in a large bowl. Add 1 tsp sea salt and olive oil, and mix well.

2Place some of the onion mixture in the bottom of a large cast-iron casserole dish, and add bay leaves and thyme. Add the first three slices of beef and season generously. Add more onion mix, followed by another slice of beef, seasoning each layer with salt and pepper. Repeat the process, seasoning again and finish with a slice of beef on top.

3Add white wine and a little water if necessary to just cover the mixture. Bring to a simmer over a medium heat. Then lower heat, cover with a lid and cook for about 4 hours or until meat is tender and sauce has thickened.

4Check stew occasionally and gently stir to make sure all the ingredients are combined. Add a little more water if the mixture is too dry during cooking.

5Allow to cool for 10 minutes, then serve with some slices of crusty bread.

Wine Match

2017 Fraser Gallop Parterre Cabernet Sauvignon, Margaret River, A$50

This slow-cooked beef recipe cries out for a red wine, one with good structure and depth of flavour but not a big bruiser with excessive alcohol or grippy tannins. Keep your bold, brash reds for short-cooked meats like a barbequed steak or rib-eye roast. The beauty of this broufade is the lengthy cooking time, which breaks down the beef’s protein and integrates the bovine flavours with the onions, garlic, cornichons, caper and umami-laden anchovies. This brings a gentle note to the dish, which is echoed in the Fraser Gallop Cabernet Sauvignon. Clive Otto crafts his Parterre with a light hand – it’s only 13.6% alcohol with fine tannins and a pleasing savoury note that picks up the similar rustic flavours of the broufade.