Beef Comforting

Slow-cooked beef bourguignon with cheesy mash

Name: Slow-cooked beef bourguignon with cheesy mash recipe
Prep time: 30 min
Cook time: 225 min
Total time: 255 min
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil; 1kg beef shin, cut into 4cm pieces; 500g baby onions (see recipe notes); 50g butter; 300g button mushrooms; 200g speck, cut into thin 3cm lengths; 1 large onion, finely chopped; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 4 garlic cloves, finely chopped; 3 bay leaves; 6 thyme sprigs; 250ml red wine; 875ml beef stock; 1kg floury potatoes (such as sebago or King Edward), peeled, cut into large chunks; 60g butter, chopped, plus extra 50g, melted, to brush; 80ml milk; 150g Gruyere, finely grated (substitute cheddar or tasty cheese), plus 50g extra, shaved

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by Lucy Nunes

Delicious Team

Mar 10, 2026

Beef shin is also known as osso buco if cut across the bone, or gravy beef if boneless. Whichever cut you use, the meat is high in collagen. When cooked low and slow, it breaks down, giving you a rich, tender result.

You’ll need to start this recipe 5 hours ahead, and you’ll need a large round, shallow cast-iron baking dish with a lid.

2 tbs extra virgin olive oil
1kg beef shin, cut into 4cm pieces
500g baby onions (see recipe notes)
50g butter
300g button mushrooms
200g speck, cut into thin 3cm lengths
1 large onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
4 garlic cloves, finely chopped
3 bay leaves
6 thyme sprigs
1 cup (250ml) red wine
3 1/2 cups (875ml) beef stock

Mash topping

1kg floury potatoes (such as sebago or King Edward), peeled, cut into large chunks
60g butter, chopped, plus extra 50g, melted, to brush
1/3 cup (80ml) milk, warm
150g Gruyere, finely grated (substitute cheddar or tasty cheese), plus 50g extra, shaved

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

Heat the oil in a large round, shallow cast-iron baking dish over high heat. Season beef, then cook, in batches, for 10 minutes, or until well browned. Using tongs, set beef aside on a plate.
3.

Reduce heat to medium. Add baby onions to pan. Season and cook, tossing occasionally, for 6 minutes, or until golden. Set aside. Add butter to pan. When melted, add mushrooms and season. Cook, tossing occasionally, for 10 minutes, or until browned. Set aside.
4.

Add speck, chopped onion, carrot, celery, garlic and herbs to pan, and cook, stirring occasionally, for 10 minutes, or until softened. Add red wine and bring to the boil over high heat, scraping bottom of pan with a spoon. Cook, stirring occasionally, for 5 minutes, or until reduced to a syrup. Return beef to pan with stock and bring to the boil, stirring, to combine. Cover with lid and cook in the oven for 2 hours. Stir in baby onions, cover and return to oven for 30 minutes, or until meat is almost tender.
5.

Meanwhile, to make mash, place potatoes in a large saucepan and cover with cold, salted water. Bring to the boil over high heat. Boil for 25 minutes, or until tender. Drain and return to pan over low heat to steam for 2 minutes. Pass potatoes through a potato ricer into a large bowl, then stir through butter, milk and grated cheese until smooth. Check seasoning.
6.

Remove and discard herbs from beef pan, then stir through mushrooms. Check seasoning.
7.

Dollop mash over beef mixture and use a spatula to level surface, right to edges of pan. Use a small spoon to create divots in a concentric circle pattern. Brush with extra melted butter and sprinkle over shaved cheese. Bake for 30 minutes, or until golden.
8.

Stand for 10 minutes before serving.