Our Cooking Classes focusing on quick and easy recipes for the busy cook were so popular, that we decided to share a few of the recipes. Staying healthy and seasonal, Chef Pieter de Jager’s recipes are easy to adjust and promises to be a hit with the whole family!

Quick boeuf bourguignon

Serves 4-6 main course potions

Enjoy with 2013 Leopard’s Leap Cabernet Sauvignon Merlot

Ingredients

• 2 tbsp Oil for frying
• 600 g Beef fillet/rump/sirloin
• Salt & pepper
• 100 g Button mushrooms/shitake
• 1 Onion, chopped fine
• 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

1. Heat a non-stick pan over high heat.
2. Cut the beef into 2cm x 2cm dice and season generously.
3. Seal the meat, in 2tbsp of oil, in the pan on the one side, once brown and caramelised remove from the pan.
4. Add the onions to the same pan along with the bacon. Cook for 2 minutes until the onions are translucent.
5. Add the tomato paste and cook for 1 minute.
6. Deglaze with red wine and reduce until nearly evaporated.
7. Add beef stock and reduce by half. Add the thyme.
8. Mix 1 tsp softened butter with 1 tsp flour to form a paste
9. Mix 2tbsp 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.
10. Once the sauce starts to thicken, add the beef back to the pot and allow to cook briefly.
11. Once the floury taste has left from the sauce remove from the heat, add a tablespoon of butter, sour cream and parsley.
12. Season to taste
13. Serve immediately
14. Serve with crushed potatoes