Slow-braised beef cooked low and steady in the Charlie Oven, finished with mushrooms and fresh herbs for a rich, fire-warmed sauce.
This is proper comfort cooking made even better by the Charlie. Gentle charcoal heat turns the beef unbelievably tender while the red wine and stock reduce into a deep glossy sauce with a quiet hint of smoke. It is simple to prepare and the Charlie does most of the work. A perfect dish for a lazy afternoon when you want the whole garden to smell amazing.
Ingredients
For the beef
- 1.5 kg braising beef, cut into large chunks
- 2 onions, roughly chopped
- 3 carrots, sliced thick
- 3 cloves garlic, crushed
- 200 g smoked lardons
- 700 ml red wine
- 300 ml beef stock
- 2 bay leaves
- 2 sprigs thyme
- 2 handfuls button mushrooms
- Olive oil
- Salt and black pepper
Equipment
- Heavy-lidded pot that can sit directly on the rack in the Charlie Oven
Charlie Oven setup
Use good-quality lump charcoal only. Never use briquettes, as they do not burn cleanly or produce the right heat.
There is no need to wait for the charcoal to burn down to embers. Once the oven reaches temperature, it is ready to cook.
- Light the charcoal and bring the oven to 160°C or 320°F.
- Set the rack in the lower position so the pot sits in steady gentle heat.
- Place your heavy-lidded pot inside to warm while you prepare the beef.
- You can add a small handful of dry woodchips if you want a touch more depth, but keep it subtle so the beef and wine stay centre stage.
Method
-
Prep and brown the beef
Season the beef well. Warm the pot in the Charlie with a splash of olive oil, then brown the beef in batches until it takes on a deep colour. Lift the beef out and set aside, keeping as much flavour in the pot as possible. -
Build the base
Add the lardons to the pot and cook until they begin to crisp. Add the onions, carrots and garlic and cook until softened and lightly golden. -
Add the wine and stock
Pour in the red wine and let it bubble for a moment so it begins to reduce. Add the beef stock, then return the browned beef and any juices to the pot. Add the bay leaves and thyme and season lightly, as you can adjust the seasoning later. -
Slow braise in the Charlie
Cover the pot with its lid and cook in the Charlie for about 3 hours, keeping the heat steady around 160°C or 320°F. The beef is ready when it is soft enough to break with a spoon. -
Finish with mushrooms
Add the mushrooms for the final 40 minutes of cooking so they soften into the sauce and soak up the flavour. Taste and adjust the seasoning. -
Serve
Spoon the beef and sauce into warm bowls. Serve with buttery mash or crusty bread and a spoonful of wholegrain mustard on the side for extra lift.
Tips
- Keep the heat gentle and stable so the wine reduces slowly and the beef relaxes into the sauce.
- The beef is ready when it collapses easily under a spoon and the sauce looks glossy and rich.
- Let the pot rest for 10 minutes before serving so the sauce settles and thickens naturally.
- A small splash of red wine at the end can brighten the flavour if you like a fresher edge.
- This dish tastes even better the next day, so it is perfect for cooking ahead.
Serve with
- Buttery mashed potatoes
- Crusty sourdough for dunking into the sauce
- Fire-roasted root vegetables cooked in the Charlie