Two for the pot

Tonight’s dinner sorted: an easy roast beef (accompanied by a McLaren Vale shiraz) or roast guinea fowl (and a silky gamay).

The pot roast is a regular cool-weather dish for me and a great way to cook tougher, flavourful cuts of beef such as chuck roast, topside or shoulder roast. The slow cooking results in tender meat and delicious juices. A guinea fowl is an ideal-sized bird for two hungry people

POT-ROASTED TOPSIDE OF BEEF

Olive oil

1 brown onion, peeled and cut into wedges

1.3kg topside of beef

375ml red wine

600ml beef stock

2 bay leaves

1 whole garlic bulb, unpeeled and halved horizontally

Few sprigs fresh thyme

12 chat or small potatoes, scrubbed

12 baby carrots, trimmed

Freshly ground black pepper

Preheat oven to 160°C. Heat oil in large casserole dish over medium heat. Add onion; saute for 2 minutes.

Add beef, wine, stock, bay leaves, garlic and thyme. Bring to boil, cover; cook in oven for about 3 hours. Add potatoes, carrots and pepper; return to oven for 30 minutes (remove lid for last 10 minutes). Set aside for 10 minutes. Using slotted spoon, transfer beef and vegetables from casserole dish to warm serving dish; loosely cover with foil. Place casserole dish on hob over high heat; simmer to reduce sauce. Slice beef; serve with vegetables and sauce. Serves 4

And to drink ... A bold, earthy red: the 2014 Oliver's Taranga Corrina's Shiraz ($36) from McLaren Vale.

POT-ROAST GUINEA FOWL

1 knob butter

1 tablespoon oil

2 rashers bacon, chopped

2 cloves garlic, chopped

1 leek, thinly sliced

1 guinea fowl

250ml chicken stock

8 new or chat potatoes

2 sticks celery, cut into 2cm pieces

Preheat oven to 180°C (160°C fan).

Rub butter over bird; season. Heat oil in large casserole dish over medium heat. Add bacon, garlic and leek; saute for 5 minutes. Place bird in casserole dish breast side up; pour in stock, boil; cover, transfer to oven.

Cook 45 minutes; remove from oven.

Add potatoes and celery; shake to coat in juices. Return to oven; cook for 30 more minutes. Carve; serve with vegetables and juices. Serves 2

And to drink ... A supple, silky red: 2015 Farr Rising Gamay ($36).

For a full archive of David Herbert's recipes, go to theaustralian.com.au/life/food-wine/recipes

Drink matches: Max Allen