Beef Bouillabaisse: A Hearty & Flavorful Twist on a Classic
This recipe puts a unique spin on the traditional bouillabaisse, replacing the seafood with rich, tender beef. It maintains the depth of flavor and aromatic complexity that defines this classic French stew, creating a hearty and satisfying meal perfect for a chilly evening. This beef bouillabaisse recipe is sure to impress your friends and family!
Ingredients You'll Need:
This recipe serves 4-6 people. Adjust quantities as needed.
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For the Beef:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
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For the Bouillabaisse:
- 1 bottle (750ml) dry red wine (like a Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 bay leaf
- 1 tsp fennel seeds
- 1 large potato, peeled and cubed
- 1 cup chopped fennel bulb
- 1 cup pearl onions, peeled
- 1/2 cup chopped fresh parsley
- Crusty bread, for serving (optional, but highly recommended!)
- Rouille (optional, see instructions below)
Instructions: A Step-by-Step Guide
Step 1: Browning the Beef: Season the beef cubes generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Set the browned beef aside.
Step 2: Sautéing the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and tomato paste and cook for another minute until fragrant.
Step 3: Building the Flavor: Add the thyme, oregano, smoked paprika, and cayenne pepper (if using) to the pot and cook for 30 seconds, stirring constantly. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Step 4: Simmering the Stew: Return the browned beef to the pot. Add the beef broth, diced tomatoes, bay leaf, and fennel seeds. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is incredibly tender.
Step 5: Adding the Remaining Vegetables: About 30 minutes before serving, add the potatoes, fennel bulb, and pearl onions to the stew. Continue to simmer until the vegetables are tender.
Step 6: Finishing Touches: Stir in the fresh parsley. Season with salt and pepper to taste. Serve hot, with a side of crusty bread for dipping.
Optional Rouille: A Flavor Explosion
Rouille is a Provençal aioli often served with bouillabaisse. To make a simple rouille, combine 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon grated fresh red pepper, and 1 clove of minced garlic. Mix well.
Tips for the Best Beef Bouillabaisse:
- Use good quality beef: The better the beef, the better the stew!
- Don't overcrowd the pot: Browning the beef in batches ensures a good sear.
- Simmer gently: Low and slow is key to tender beef.
- Taste and adjust seasoning: Seasoning is crucial for a flavorful stew.
- Serve with crusty bread: The bread is perfect for soaking up the delicious broth.
This beef bouillabaisse is a hearty, flavorful, and impressive dish that’s perfect for a special occasion or a cozy night in. Enjoy!
