Impress your family with beef, bacon and mushroom potjie

This hearty potjie, inspired by the iconic French Boeuf Bourguignon, is a perfect match for our Spier Creative Block 5. The rich, complex flavours of the stew harmonise beautifully with the wine’s bold character.

As you savour the tender beef and smoky bacon, the wine’s notes of blackberry, cherry, and blackcurrant complement the dish’s depth, while the wine’s vibrant palate and dense tannins stand up well to the robust flavours of the potjie.

We recommend using boneless beef for that special occasion, served with your choice of rice, pap, or even creamy polenta. It’s truly a more-ish experience!

Recipe compliments of Spier Wine Farm.

Ingredients 

• 45 ml olive oil
• 1.5kg boneless beef, cut into chunks
• Salt and pepper
• 200g streaky bacon, chopped
• 1 large onion, diced
• 2 large carrots, sliced
• 4-6 sprigs of thyme
• 4-6 cloves garlic, finely chopped
• 15 ml cake flour
• 30ml tomato paste
• 375ml Spier Creative Block 5
• 250ml beef stock
• 700g small pickling onions, peeled
• 400-500g portabellini or brown mushrooms
• A handful of fresh parsley, finely chopped

Method

1. Heat the oil in a large cast-iron potjie over a hot fire (or in a large heavy-based pot on the hob). Sear the beef chunks in batches on both sides, seasoning with salt and pepper. Remove the meat from the pot and set aside.
2. Add the bacon and onions to the pot, stirring until the onions soften and the bacon turns lightly brown. Toss in the carrots, thyme and garlic, frying for another minute. Sprinkle in the flour and tomato paste, stirring for a minute to cook through.
3. Pour in the red wine and stock, stirring to loosen any flavourful bits stuck to the bottom of the pot. Return the browned meat to the pot and bring to a simmer. Lower the heat, cover with a lid, and braise for an hour.
4. Add the pickling onions and mushrooms, replace the lid, and cook for another hour or until the meat is meltingly tender. Taste and adjust seasoning if needed.
5. Remove from the heat and let it stand for a few minutes before serving. Dish up hot with cooked rice, pap or polenta, and sprinkle with chopped parsley.

For more information on Spier wines, please visit https://www.spier.co.za/