eCook Meal
Painted Wolf’s Ostrich Bourguignon
with baby onion, carrots & cheesy butter bean mash
Bourguignon is one of those special French recipes that make any dinner guest feel fancy, even though it’s a rustic & comforting stew. We’ve added some Mzansi magic to this beef-based classic by using ostrich, Chef! Expect to savour on silky baby onions, salty streaky bacon, earthy kale & butter beans, which have soaked up the tangy-licious tomato, beef stock & red wine sauce. Served with fresh parsley.
Serving guide
Choose your portion size.
BRING ON THE BACON
Place a pot over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Once cooled, cut into bite-sized pieces.
O-YUM Ostrich
Return the pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
RICH RED WINE STOCK
Add in the baby onions and carrots, allow them to char for 2-3 mintues. Then add the tomato paste, cook for 1-2 minutes until the tomato paste is fragrant. Deglaze the pot with red wine. Simmer until the red wine has reduced for 30-60 seconds. Add in ½ [all]|#7DA0D7 of the stock, with 150ml [300ml]|#7DA0D7 of water. Add the Ostrich back in the pot and allow this to simmer for 3-5 minutes.
ALL TOGETHER
In a small bowl, make a slurry with the Cornflour and 5ml [10ml]|#7DA0D7 of water. Add the slurry into the pot with the ostrich, allow this to cook, 1-2 minutes, until the sauce starts to thicken. Add the kale and the bacon back into the pot and allow to cook until the kale is wilted, 2-4 minutes. Remove from heat, season and set aside.
BEAN THERE, MASHED THAT
Place a new pot over medium-high heat with the beans and 40ml [80ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency, then add in the cheese. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
BEST EVER BOURGUIGNON
Bowl up the cheesy butter bean mash, with the Ostrich bourguignon alongside it. Garnish with fresh parsley and enjoy!
BRING ON THE BACON
Place a pot over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Once cooled, cut into bite-sized pieces.
O-YUM Ostrich
Return the pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
RICH RED WINE STOCK
Add in the baby onions and carrots, allow them to char for 2-3 mintues. Then add the tomato paste, cook for 1-2 minutes until the tomato paste is fragrant. Deglaze the pot with red wine. Simmer until the red wine has reduced for 30-60 seconds. Add in ½ [all]|#7DA0D7 of the stock, with 150ml [300ml]|#7DA0D7 of water. Add the Ostrich back in the pot and allow this to simmer for 3-5 minutes.
ALL TOGETHER
In a small bowl, make a slurry with the Cornflour and 5ml [10ml]|#7DA0D7 of water. Add the slurry into the pot with the ostrich, allow this to cook, 1-2 minutes, until the sauce starts to thicken. Add the kale and the bacon back into the pot and allow to cook until the kale is wilted, 2-4 minutes. Remove from heat, season and set aside.
BEAN THERE, MASHED THAT
Place a new pot over medium-high heat with the beans and 40ml [80ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency, then add in the cheese. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
BEST EVER BOURGUIGNON
Bowl up the cheesy butter bean mash, with the Ostrich bourguignon alongside it. Garnish with fresh parsley and enjoy!
BRING ON THE BACON
Place a pot over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Once cooled, cut into bite-sized pieces.
O-YUM Ostrich
Return the pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
RICH RED WINE STOCK
Add in the baby onion and carrots, allow them to char for 3-4 mintues. Then add the tomato paste, cook for 2-3 minutes until the tomato paste is fragrant. Deglaze the pot with red wine. Simmer until the red wine has reduced for 1-2 minutes. Add in ½ [all]|#7DA0D7 of the stock, with 450ml [600ml]|#7DA0D7 of water. Add the Ostrich back in the pot and allow this to simmer for 5-7 minutes.
ALL TOGETHER
In a small bowl, make a slurry with the Cornflour and 5ml [10ml]|#7DA0D7 of water. Add the slurry into the pot with the ostrich, allow this to cook, 2-4 minutes, until the sauce starts to thicken. Add the kale and the bacon back into the pot and allow this to cook until the kale is wilted, 4-6 minutes. Remove from heat, season and set aside.
BEAN THERE, MASHED THAT
Place a new pot over medium-high heat with the beans and 120ml [160ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency, then add in the cheese. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
BEST EVER BOURGUIGNON
Bowl up the cheesy butter bean mash, with the Ostrich bourguignon alongside it. Garnish with fresh parsley and enjoy!
BRING ON THE BACON
Place a pot over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Once cooled, cut into bite-sized pieces.
O-YUM Ostrich
Return the pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
RICH RED WINE STOCK
Add in the baby onion and carrots, allow them to char for 3-4 mintues. Then add the tomato paste, cook for 2-3 minutes until the tomato paste is fragrant. Deglaze the pot with red wine. Simmer until the red wine has reduced for 1-2 minutes. Add in ½ [all]|#7DA0D7 of the stock, with 450ml [600ml]|#7DA0D7 of water. Add the Ostrich back in the pot and allow this to simmer for 5-7 minutes.
ALL TOGETHER
In a small bowl, make a slurry with the Cornflour and 5ml [10ml]|#7DA0D7 of water. Add the slurry into the pot with the ostrich, allow this to cook, 2-4 minutes, until the sauce starts to thicken. Add the kale and the bacon back into the pot and allow this to cook until the kale is wilted, 4-6 minutes. Remove from heat, season and set aside.
BEAN THERE, MASHED THAT
Place a new pot over medium-high heat with the beans and 120ml [160ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency, then add in the cheese. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
BEST EVER BOURGUIGNON
Bowl up the cheesy butter bean mash, with the Ostrich bourguignon alongside it. Garnish with fresh parsley and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R364.68
for 4 servings · R91.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Red Wine needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Beef Stock Sachets needs 2Beef Stock Bones Avg 1 kg R49.99 · whole pack (size can't be divided)R49.99
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Tomato Paste needs 80 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Baby Onions needs 8Peeled Baby Onions 500 g R24.99 · whole pack (size can't be divided)R24.99
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
Not in the Woolies basket — source these elsewhere:
- Streaky Pork Bacon
Shopping
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Frequently Asked Questions
What is the preparation time for Painted Wolf’s Ostrich Bourguignon?
The preparation time for Painted Wolf’s Ostrich Bourguignon with baby onion, carrots & cheesy butter bean mash is between 30 and 50 minutes.
What is the total time required to make Painted Wolf’s Ostrich Bourguignon with baby onion, carrots & cheesy butter bean mash?
The total time required to make Painted Wolf’s Ostrich Bourguignon with baby onion, carrots & cheesy butter bean mash is between 35 and 55 minutes.
How many servings does Painted Wolf’s Ostrich Bourguignon provide?
4 servings
What are the main ingredients in Painted Wolf’s Ostrich Bourguignon?
Baby Onions, Beef Stock Sachet, Beef Stock Sachets, Butter Beans, Carrot, Cornflour, Free-range Ostrich Chunks, Fresh Parsley, Grated Italian-style Hard Cheese, Kale, Red Wine, Streaky Pork Bacon, Tomato Paste
What is the nutritional information of Painted Wolf’s Ostrich Bourguignon?
Calories: 850, Carbs: 77 grams, Fat: grams, Protein: 64.1 grams, Sugar: 25.3 grams, Salt: 3759 grams
How do I prepare Painted Wolf’s Ostrich Bourguignon?
BEST EVER BOURGUIGNON: Bowl up the cheesy butter bean mash, with the ostrich bourguignon alongside it. Garnish with fresh parsley and enjoy! BEAN THERE, MASHED THAT: Place a new pot over medium-high heat with the beans and 40ml [80ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency, then add in the cheese. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm. ALL TOGETHER: In a small bowl, make a slurry with the cornflour and 5ml [10ml]|#7DA0D7 of water. Add the slurry into the pot with the ostrich, allow this to cook, 1-2 minutes, until the sauce starts to thicken. Add the kale and the bacon back into the pot and allow to cook until the kale is wilted, 2-4 minutes. Remove from heat, season and set aside. RICH RED WINE STOCK: Add in the baby onions and carrots, allow them to char for 2-3 mintues. Then add the tomato paste, cook for 1-2 minutes until the tomato paste is fragrant. Deglaze the pot with red wine. Simmer until the red wine has reduced for 30-60 seconds. Add in ½ [all]|#7DA0D7 of the stock, with 150ml [300ml]|#7DA0D7 of water. Add the ostrich back in the pot and allow this to simmer for 3-5 minutes. O-YUM OSTRICH: Return the pot over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. BRING ON THE BACON: Place a pot over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Once cooled, cut into bite-sized pieces.
What should be prepared from my kitchen to make Painted Wolf’s Ostrich Bourguignon?
Baby Onions, Beef Stock Sachet, Beef Stock Sachets, Butter Beans, Carrot, Cornflour, Free-range Ostrich Chunks, Fresh Parsley, Grated Italian-style Hard Cheese, Kale, Red Wine, Streaky Pork Bacon, Tomato Paste
How many calories does Painted Wolf’s Ostrich Bourguignon have?
850 calories
How much fat content does Painted Wolf’s Ostrich Bourguignon have?
grams