Latest News

#MayMixer: Sparkling G&T

Sparkling G(grapefruit) &T(tonic)   Ingredients 30 ml fresh grapefruit juice 1 teaspoon simple syrup 60 ml Leopard’s Leap Sparkling Chardonnay […]

#noreciperecipe: Southern Prawns

Don’t break a sweat over cooking seafood. Try our no recipe recipe for Southern Prawns! Choose enough fresh prawns for […]

#noreciperecipe: Pork Chops

No recipe required tonight! Choose enough chops for your company. Pat chops dry with a paper towel and sprinkle liberally […]

#noreciperecipe: Grilled Rump

Are complicated recipes spoiling your appetite? Introducing the no recipe recipe! Rub your rump with a paste of garlic, anchovy, […]

#noreciperecipe: Cheesy Chicken

This is one of the easiest and most cost effective ways to feed a family! Get enough bone-in chicken thighs […]

Momtini for Mother’s Day

Quite a few cocktails are named after celebrities – from the David Bowie to the Joan Collins! (Read more) Are […]

Adding quality to life with Natura De-alcoholised

In line with the latest lifestyle trends, Leopard’s Leap Wines is excited to introduce a charming new addition to the […]

Lamb and Rosemary Pot Pie

Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread

We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe

Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]


Quick and hearty beef stew for #TheBusyCook

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


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


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

Upcoming Events

22 May 2019
  • South African Table
South African Table
23 May 2019
  • South African Table
South African Table
24 May 2019
  • South African Table
South African Table
25 May 2019
  • South African Table
South African Table
29 May 2019
  • South African Table
South African Table
30 May 2019
  • South African Table
South African Table
31 May 2019
  • South African Table
South African Table
1 June 2019
  • South African Table
South African Table

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.

    Newsletter Sign-up

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

    Ask Us

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