6 servings
Prep: 15 mins,
Cooking: 3 hrs 25 mins
Beef bourguignon is probably one of the best-known classic French dishes. This fuss-free version is made with delicious lamb chops - a hearty, upgraded “plan B” for when the weather is not ideal for a braai. This recipe is also perfect for making in a cast iron potjie over the fire, if you prefer.
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Ingredients (13)
45 ml | olive oil |
1.2 kg | lamb chops |
salt and black pepper | |
250 g | streaky bacon — chopped |
2 | large onions — peeled and quartered |
4 | garlic cloves — peeled and sliced |
5 sprigs | fresh thyme — woody stalks removed |
30 ml | tomato paste |
10 ml | cake flour |
750 ml | red wine — Bordeaux-style blend works well |
250 g | baby mushrooms — or halved if bigger |
500 g | tagliatelle — cooked and buttered, for serving |
handful | fresh parsley — chopped, for serving |
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