French·non-vegetarian·medium

Boeuf Bourguignon with Ratatouille Quiche Crust

Name: Boeuf Bourguignon with Ratatouille Quiche Crust
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 6 servings
Cuisine: French
Ingredients: 500g beef chuck, cut into 1-inch cubes; 750ml red wine (Burgundy or Pinot Noir); 150g bacon lardons; 200g pearl onions, peeled; 250g cremini mushrooms, quartered; 1 large carrot, sliced; 3 garlic cloves, minced; 1 tbsp tomato paste; 250ml beef stock; 1 bay leaf; 3 fresh thyme sprigs; 200g all-purpose flour; 100g unsalted butter, cold, cubed; 1 egg yolk; 150g eggplant, diced small; 150g zucchini, diced small; 100g red bell pepper, diced small; 3 tbsp olive oil; to taste salt; to taste black pepper

Imagine the deep, wine-soaked richness of a classic boeuf bourguignon, but nestled in a golden, buttery quiche crust that's studded with the sun-kissed vegetables of a summer ratatouille. This is a dish that tells a story of French country cooking—where a hearty stew meets the rustic elegance of a savory tart. You'll coax flavor from beef chuck as it simmers in red wine with pearl onions and mushrooms, while the crust, infused with eggplant, zucchini, and bell pepper, becomes a vibrant mosaic. The first bite hits you with tender meat, then a burst of herbaceous vegetables, all wrapped in flaky pastry. It's comfort food elevated, perfect for a cozy dinner that feels both familiar and excitingly new. Take your time; this is a labor of love that rewards patience with every mouthful.

160 min(prep 40 + cook 120)

6 servings

650 kcal

Ingredients

beef chuck, cut into 1-inch cubes500g
red wine (Burgundy or Pinot Noir)750ml
bacon lardons150g
pearl onions, peeled200g
cremini mushrooms, quartered250g
carrot, sliced1 large
garlic cloves, minced3
tomato paste1 tbsp
beef stock250ml
bay leaf1
fresh thyme sprigs3
all-purpose flour200g
unsalted butter, cold, cubed100g
egg yolk1
eggplant, diced small150g
zucchini, diced small150g
red bell pepper, diced small100g
olive oil3 tbsp
saltto taste
black pepperto taste

Nutrition

650 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Make the crust: In a food processor, pulse flour and cold butter until coarse crumbs form. Add egg yolk and 2-3 tbsp ice water; pulse until dough comes together. Press into a 9-inch tart pan, prick with a fork, and chill for 30 minutes.
2
Preheat oven to 180°C. Line the crust with parchment and fill with pie weights; bake for 15 minutes. Remove weights and bake 5 more minutes until lightly golden. Set aside.
3
For the filling: In a large Dutch oven, brown the beef cubes in batches over medium-high heat with 1 tbsp olive oil. Set aside. In the same pot, sauté lardons until crisp; remove. Add pearl onions and mushrooms; cook until browned, then remove.
4
Add remaining olive oil, carrot, and garlic; cook for 2 minutes. Stir in tomato paste and cook for 1 minute. Deglaze with red wine, scraping up browned bits. Add beef, stock, bay leaf, and thyme. Bring to a simmer, cover, and cook over low heat for 1.5 hours or until beef is tender.
5
While stew simmers, prepare the ratatouille layer: Sauté eggplant, zucchini, and bell pepper in olive oil until soft; season with salt and pepper.
6
Once beef is tender, remove bay leaf and thyme. Stir in lardons, onions, and mushrooms. Season to taste. Spoon the ratatouille mixture into the pre-baked crust, then top with the beef stew, allowing sauce to fill the gaps. Return to oven and bake for 15-20 minutes until bubbly and edges are crisp.
7
Let rest for 10 minutes before slicing. Serve warm, with a sprinkle of fresh thyme if desired.

#french #stew #tart #comfort-food #beef

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