The perfect winter duo
Roodeberg is one of those classic South African wine labels that we, our parents and our grandparents know. First made in 1949, it comes from a time before mass production. At the time, it set a new trend.
Ever since, KWV’s winemakers have subtly remastered each vintage to make sure that it continues to please the palate without deviating from its roots. Throughout its 66 years, the wine in the bottle has remained a rich blend of trusted varietals – the 2013 vintage is made up of Cabernet Sauvignon, Shiraz, Malbec, Petit Verdot and Cabernet Franc.
They take care not to radically reinvent the flavours too and rather to adhere to a time-honoured balance of warm flavours and notes with the characteristic lingering finish of a well-made red blend. This makes it perfect for serving with hearty winter fare, such as beef bourguignon.
We’ve adapted Julia Child’s recipe – the one she demonstrated with great gusto on the first episode of The French Chef, which aired on 11 February 1963 – that single-handedly led to the revival of this traditional French staple.
Beef bourguignon recipe
Prepare this dish a day in advance to allow the delicious earthy flavours supported by the red wine, oaky taste from the mushrooms and salty sweetness of the onions and carrots to develop even more. It can be served with a variety of side dishes, but buttery, creamy pea and potato mash and beef bourguignon remain a match made in heaven.
1.8kg braising steak, cut into thick chunks
5 bay leaves
a bunch of thyme
2 bottles of Roodeberg Red
100ml olive oil
5 carrots, roughly chopped
3 onions, diced
½ cup plain flour
2T tomato purée
a large knob of butter
250g smoked diced bacon
500g mushrooms, halved
500g pearl or baby pickling onions, peeled
a handful of Italian parsley, chopped
Place the meat, thyme and bay leaves in a big bowl, cover with the wine and leave overnight.
Preheat the oven to 180°C.
Strain the wine off the meat and herbs and use half the oil to brown the meat in a saucepan. Remove the meat from the pan and leave to cool.
Add a little red wine to deglaze the pan.
Heat a large casserole dish and use the remaining oil to brown the carrots and the onions. Stir in the flour and the tomato purée and mix well. Add the rest of the liquid, the meat and the bay leaves and give it a good stir.
Cover and roast for 2 hours until the meat is tender and soft.
To serve, heat the butter in a saucepan until it bubbles. Add the bacon and onions and sauté for 8 to 10 minutes until golden brown. Add the mushrooms and sauté for another five minutes.
Stir the mushroom mixture into the stew and cook for another 15 to 20 minutes until cooked through.
Sprinkle generously with the chopped parsley.
This post is sponsored by KWV.