This is a dish that I had at Café Medina in the summertime that really inspired me to try it for myself. It is a really hearty dish with a lot of bold flavours that will leave your mouth watering and asking for more. 


  • 1lb stewing beef
  • 4 x 1/4″ cuts of pancetta diced
  • 1 garlic head
  • 1 tablespoon tomato paste
  • 1 granny smith apple, 1/2 matchstick cut, 1/2 thick cuts
  • small bunch of fresh rosemary
  • 1lb fingerling potatoes, halved
  • 500ml red wine
  • 500ml beef stock
  • few slices of applewood cheddar
  • handful of fresh arugula
  • 3 soft poached eggs
  • 1 tablespoon olive oil
  • pinch of salt and pepper


season your beef and throw into hot roasting tray with olive oil on the stove, beginning to brown your meat
cut off the top of the garlic head and add face down to the roasting tray
when meat is brown on all sides, add in the tomato paste and stir quickly so it doesn’t burn
add your red wine to deglaze the tray, lifting up all the flavours
top up with the beef stock, then add in the rosemary, potatoes and a few thick slices of apple, leaving some for the matchsticks
cover the roasting tray with foil and stick in the oven at 170C for 1.5-2 hours, depending on the size of your stewed beef
in a pan, fry the pancetta to dark brown and crisp, place on top of the beef when done, then top with applewood cheddar
cover with arugula and matchstick apples for acidity
in a small pot, bring water to boil with a good glug of white vinegar. When the water comes to a rolling boil, stir the water to create a funnel in the middle, then add in your egg
cook for approx 2-3 min for soft poached, then remove from water and onto the beef dish

This is a really good dish to share with friends on a cold day. And if you’re really hungry, pair this with my focaccia bread recipe for a real filling meal. Usually great for leftovers too!

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