Discover a delightful fusion of French culinary tradition and Eastern European soul with this French-Style Beef with Red Wine and Borodinsky Bread. While it shares its slow-braised, wine-infused heart with the famous Boeuf Bourguignon, this dish has a secret weapon: a fragrant cap of Borodinsky bread. This dark rye bread not only soaks up the incredible sauce but also imparts its unique, slightly sweet and tangy flavor to the tender beef below. It's a hearty, comforting, and deeply satisfying meal, perfect for gathering loved ones around the table.
French-Style Beef with Red Wine and Borodinsky Bread
Ingredients for French-Style Beef with Red Wine and Borodinsky Bread
- 800 g beef (tenderloin, fat and bones removed)
- 250 g shallots
- 2-3 red tomatoes
- 8 prunes
- 8-10 pitted green olives
- 500 ml chicken broth
- 200 ml semi-dry red wine
- 4 thick slices of borodinsky bread (a dark, slightly sweet sourdough rye bread)
- oregano, coriander, bay leaf, fresh thyme, sweet paprika
- wheat flour, olive oil, salt, black pepper
How to Make French-Style Beef with Red Wine and Borodinsky Bread
Slice the shallots into feathers. In a braiser (or Dutch oven), heat a few tablespoons of olive oil. Add 2-3 bay leaves to the hot oil and strip the leaves from a few sprigs of thyme.
After a minute, add the sliced shallots to the braiser.
Add the sliced shallots to the braiser
Sprinkle in 2 teaspoons of coriander and sauté the onions with the spices until the shallots take on a caramelized hue.
Sauté the onions with spices
Meanwhile, prepare the meat. Trim any visible membranes and fat, then slice the beef against the grain into large pieces about a centimeter thick.
Preparing the meat
Dredge the beef slices in flour, quickly sear them on both sides in a frying pan, and then place them in the braiser.
Add all the meat to the braiser and mix with the onions. The wheat flour coating the meat creates a protective layer during searing and will later thicken the sauce as it cooks.
Next, add the diced red tomatoes. Fresh tomatoes can be substituted with canned tomatoes in their own juice.
Sear the meat on both sides in a frying pan and place it in the braiser
Add all the meat to the braiser and mix with the onions
Add the diced red tomatoes
Slice the prunes into strips. Halve the pitted green olives. Add the prunes and olives to the braiser.
Add the spices — ground sweet paprika, oregano, and salt and black pepper to taste.
Pour in all the semi-dry red wine and half of the chicken broth.
Add prunes and olives to the braiser
Add the spices
Pour in the semi-dry red wine and half of the chicken broth
Cover the meat tightly with slices of borodinsky bread (a dark, slightly sweet sourdough rye bread, often flavored with coriander and caraway seeds). Fill any gaps with smaller pieces of bread to create a solid ‘cap’.
Cover the meat with slices of Borodinsky bread
Cook on the lowest heat for about 1 hour. Periodically and carefully, add hot chicken broth around the edge of the braiser. It’s important to monitor the process; avoid opening the lid too often, but listen to ensure the stew doesn’t burn.
Cook the French-style beef on low heat for about 1 hour
Serve the French-style beef with red wine and Borodinsky bread hot, garnished with fresh herbs before serving.
The French-style beef with red wine and Borodinsky bread is ready! Serve hot and garnish with herbs
As you take your last bite, you'll appreciate how the simple addition of Borodinsky bread transforms this beef stew into something truly special. The bread becomes a delicious, sauce-soaked topping, almost like a savory pudding. Serve this dish hot, straight from the pot, perhaps with a side of creamy mashed potatoes or a simple green salad to balance the richness. We hope this recipe brings warmth and joy to your kitchen and becomes a new favorite for special occasions and cozy nights in. Enjoy!
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