No. 70: Boeuf Bourguignon avec des quenelles de baguettes – 21.10.12 (a.k.a Burgundy Beef with baguette dumplings)
This recipe is homage to my all time favourite film ‘Julie and Julia’. Every time I’m feeling down, when I feel like I’m losing my passion or just not it a cooking mood, I will put it on. I adore it. If you’ve seen it, one of the main recipes referred to and is cooked in the film is Julia Child’s Boeuf Bourguignon. However, my favourite French cuisine chef is Rachel Khoo so thought it would be fitting to use one of my favourite chef’s recipes just like Julie had. Oooo I’m getting all giddy thinking about that film! It’s so heart warming and just makes me so happy when I watch it, if you haven’t seen it, do it.
This recipe is taken from Rachel Khoo’s The Little Paris Kitchen when you see the amount of ingredients, don’t be alarmed! It is such an easy recipe and perfect for a nice day off or a Sunday afternoon!
Serves 4-6 and preheat the oven to 150oC
900g Beef shin or stewing beef cut into 6 large chunks
2 tbsp Plain Flour
2 tbsp Vegetable oil
150g Bacon Lardons
10 button onions or shallots peeled
2 cloves of garlic, crushed till flat with the back of a knife
1 bay leaf
a bunch of Parsley Stalks
1 sprig of Thyme
1 spring of Rosemary
10 peppercorns, crushed
500ml Red Wine
1 tbsp Tomato paste
a pinch of sugar
10 Chestnut Mushrooms
Chopped Parsley to garnish
For the Dumplings
200g stale baguette or any other bread (crusts included)
a pinch of nutmeg
Salt and Pepper
a handful of chopped parsley
1-2 tbsp plain flour
a knob of butter for frying
Dust each piece of meat with flour and heat the oil in a large casserole dish over a high heat. Fry the meat in batches until browned and set aside.
Fry the lardons, onions, garlic, herbs and spices in the same pan until golden brown. Return the meat to the pan and add the wine, water, tomato paste and sugar. Scrape the cramalised bits at the bottom as they will add flavour, cover and place in the oven to cook for 3 hours or until the meat is tender and falling apart.
To make the baguette dumplings, cut the baguette/bread into cubes and place in a bowl. Bring the milk to the boil and pour over the cubes, stir is coat and absorb evenly then cover and leave for 15 minutes. Season with nutmeg, salt and pepper then stir in the chopped parsley, egg and mix in 1 tbsp of flour. If the mix is too wet add a second tablespoon of flour. Wet your hands a little to help stop the dough sticking and roll them into little balls, it should , make around 12-14 dumplings.
About 20 minutes before the stew is ready, add the mushrooms and season to taste.
Heat the butter in a large frying pan and fry the dumplings on a medium heat for 5 minutes or until golden brown and crisp then drain on some kitchen roll.
Garnish the stew with parsley and serve with the dumplings.
This was soooo yummy! I’ve said before that I love cooking with wine and a stew like this reminds me why! Red wine makes such a deep rich sauce and slow cooking the meat makes it melt in your mouth scrumptious! The dumplings were a great twist to the dish and soaked up the sauce well however the bread I used wasn’t stale so went quite mushy so they didn’t turn out as well as I hoped! The house was filled with the fabulous aromas from the herbs and spices used in the dish and having the oven on for so long made a cosy little atmosphere in my house which I felt was wonderful for an autumn afternoon.