Classic French Beef Stew with Ratatouille Quiche

Ingredients

• beef chuck, cut into 2-inch cubes900g
• smoked bacon lardons200g
• shallots, peeled and halved8
• carrots, sliced150g
• button mushrooms, quartered200g
• garlic cloves, minced3
• tomato paste2 tbsp
• red burgundy wine750ml
• beef stock250ml
• fresh thyme sprigs4
• bay leaves2
• all-purpose flour for coating60g
• unsalted butter50g
• olive oil3 tbsp
• shortcrust pastry sheet (store-bought or homemade)1 sheet
• large eggs3
• heavy cream200ml
• grated gruyere cheese100g
• diced eggplant100g
• diced zucchini100g
• diced red bell pepper75g
• chopped fresh basil2 tbsp
• salt and black pepperto taste

Directions

1. 1

   Season beef cubes generously with salt and pepper, then dredge in flour. In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Brown beef in batches until deeply caramelized on all sides, about 8 minutes total. Remove and set aside. Reduce heat to medium, add butter and remaining oil, then sauté shallots, carrots, and mushrooms for 5 minutes until softened. Add garlic and tomato paste, cook 1 minute more.

2. 2

   Deglaze the pot with the entire bottle of red wine, scraping up the browned bits. Return the beef to the pot, add beef stock, thyme, and bay leaves. Bring to a gentle simmer, then cover and cook on low heat for 1 hour and 30 minutes, or until beef is fork-tender. Stir occasionally. Meanwhile, preheat your oven to 375°F (190°C).

3. 3

   While the stew simmers, prepare the ratatouille quiche. Line a 9-inch tart pan with the shortcrust pastry, prick the base with a fork, and blind bake for 10 minutes (use pie weights or dried beans). In a separate pan, sauté the diced eggplant, zucchini, and red bell pepper in a little olive oil until just tender, about 5 minutes. Season with salt, pepper, and basil. Set aside.

4. 4

   In a bowl, whisk together eggs and heavy cream. Stir in grated gruyere, the sautéed ratatouille vegetables, and the bacon lardons. Pour the mixture into the pre-baked crust. Reduce oven temperature to 350°F (175°C) and bake the quiche for 35-40 minutes, until the center is set and the top is lightly golden. Allow to rest for 10 minutes before slicing.

5. 5

   Once the stew is ready, remove the bay leaves and thyme stems. Taste and adjust seasoning. Serve a generous ladle of the beef stew alongside a wedge of the warm ratatouille quiche. Garnish with a sprinkle of fresh thyme or basil if desired. Enjoy this truly French feast!