Joining the Franschhoek Valley’s French Celebrations in July, Leopard’s Leap pairs the latest vintage of its limited release Classic Cabernet Sauvignon with a hearty Boeuf Bourguignon. Time-honoured as dinner table partners, Chef Pieter’s recipe for a quick version of the French classic will not only beautifully combine with the wine’s complexities but will ensure a fuss-free get-together with family and friends.

Serves 4 – 6 main course portions

 INGREDIENTS

2 tbsp oil for frying

600 g beef fillet/rump/sirloin

salt and pepper

100 g button mushrooms/shitake

1 onion, finely chopped

50 g smoked bacon/pancetta

1 tsp tomato paste

½ cup red wine

1 cup beef stock

2 thyme sprigs

2 tbsp butter

1 tsp flour

1 tbsp sour cream

chopped parsley

METHOD

Heat a non-stick pan over a high heat.

Cut the beef into 2 cm x 2 cm dice and season generously.

Seal the meat in 2 tablespoons of oil in the pan on one side. Once brown and caramelised, remove from the pan.

Add the onion along with the bacon to the same pan. Cook for 2 minutes until the onion is translucent.

Add the tomato paste and cook for one minute.

Deglaze with red wine and reduce until nearly evaporated.

Add beef stock and reduce by half. Add the thyme.

Mix a teaspoon softened butter with a teaspoon flour to form a paste.

Mix 2 tabespoons of the hot sauce from the pan with the butter and flour paste. Now mix the runny “paste” back into the sauce and cook through, to thicken.

Once the sauce starts to thicken, add the beef back to the pot and allow to cook briefly.

Once the floury taste has left the sauce, remove from the heat and add a tablespoon of butter, sour cream and parsley.

Season to taste and serve with crushed potatoes.

Serve immediately.

Click here for easy video instructions.