Jul 14 2026
Restaurants›Chester's Kitchen & Bar›Chateau Recougne Recipe

Chateau Recougne Recipe

Inspired by Chester's Kitchen & Bar
Time3h 30m
Serves6

Make Chateau Recougne Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Herbs and Spices

Vegetables

Meat

Method

Preparation

  1. 1

    Prepare the Vegetables

    Peel the carrots and cut them into 1-inch pieces. Dice the onion and chop the celery stalks into small pieces.

  2. 2

    Season the Beef

    Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.

Cooking

  1. 3

    Sear the Beef

    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef chuck roast and sear for about 4-5 minutes on each side until browned. Remove the roast from the pot and set aside.

  2. 4

    Sauté the Vegetables

    In the same pot, add the diced onion, chopped celery, and carrot pieces. Cook for about 5-7 minutes until the vegetables are soft and fragrant.

  3. 5

    Add Liquids and Herbs

    Pour in the red wine, scraping the bottom of the pot to deglaze. Add the beef broth, thyme, rosemary, and bay leaves. Stir to combine.

  4. 6

    Return the Beef

    Place the seared beef back into the pot, ensuring it is submerged in the liquid. Bring to a simmer.

  5. 7

    Slow Cook

    Cover the pot and reduce the heat to low. Let it cook gently for about 2 to 2.5 hours, or until the beef is tender and easily shreds with a fork.

Serving

  1. 8

    Shred and Serve

    Once cooked, remove the beef from the pot and shred it using two forks. Discard the bay leaves. Serve the shredded beef with the vegetable and broth mixture over rice or with crusty bread.

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