Beef and Chickpea Bourguignon
Preparation time: 20 minutes
Cooking time: 3 hours
- 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.