Beef and Chickpea Bourguignon

Preparation time: 20 minutes

Cooking time: 3 hours

Makes: 4-6


  • 1 cup dried chickpeas
  • 250g gravy beef, diced
  • 2 Tbsp extra virgin olive oil
  • 2 brown onions, finely diced
  • 2 sticks celery, finely diced
  • 12 cloves garlic, minced
  • 500ml red wine*
  • 500ml beef stock
  • 4 dried bay leaves, crumbled
  • 1 tsp celery seeds
  • 2 tsp sweet paprika
  • 1 Tbsp unsalted butter, softened
  • 1 Tbsp plain flour
  • salt and freshly ground black pepper
  • 4 cups Tuscan kale leaves, shredded



1 Rinse the chickpeas well, the soak in cold water overnight. Toss the beef in half the extra virgin olive oil, then sear in a large heavy-based saucepan over a high heat for 5 minutes, until browned. Set aside.

2 Add the remaining extra virgin olive oil to the saucepan, then sauté the onions, celery and garlic for 3 minutes. Return the beef, then add the wine, stock, bay leaves, celery seeds and paprika. Simmer for 1½ hours, then add the chickpeas and simmer for a further hour.

3 Mix the butter and flour to a paste, whisk in and simmer to thicken the sauce, then season with salt and pepper. Fold in the Tuscan kale.

*Choose a soft (low tannin) red wine such as Merlot, Pinot Noir or Chambourcin for best results.