Beouf Bourguignon Soup Recipe

Beouf Bourguignon Soup


200 ml sunflower oil

100 g butter

5 kg beef brisket, hot BBQ for 3 hours and cooled, cubed

1 kg smoked pork belly

Salt and black pepper

1 kg pearl onions, peeled

1 kg carrots, diced

500 g turnips, diced

50 g garlic, chopped

1 T lemon zest

1 T rosemary, finely chopped

½ cup quince jelly

1 bottle La Motte Millennium

¼ cup parsley, chopped

10 litres beef stock


  • Heat a large casserole and add the oil and 100 g butter.
  • Add the onions, garlic and rosemary and sauté over low heat until soft.
  • Add the quince jelly and red wine and cook to a glaze.
  • Add half the stock, the beef and bacon and fit the lid on the casserole, place in an oven at 170˚C for 3 hours.
  • Add the carrots and turnips and braise until tender.
  • Remove the lid and add the remaining stock, bring to a boil and add the parsley and stir in the cold butter as needed.
  • Serve with freshly-baked baguette and generous glasses of the 2019 La Motte Millennium!

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