Latest News

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

#MocktailMonday Natura Nojito


Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis


Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite


Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!


We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo


Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto


Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese


Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup


Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]

News

Fast Franschhoek Boeuf Bourguignon



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.

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]