Traditional French Coufidou: A Hearty Beef Stew Recipe

Ingredients

  • 1.5 kg beef (preferably chuck or shoulder)
  • 500 ml full-bodied red wine
  • 3 large onions, diced
  • 6 cloves of garlic, minced
  • 2 carrots, diced
  • 150 grams of streaky bacon, diced
  • 1 can of tomatoes (400g)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 200 grams of pitted prunes
  • Salt and pepper to taste
  • 3 tablespoons of olive oil

Steps and instructions

  1. Heat the olive oil in a large pot or dutch oven over medium heat.
  2. Add the beef to the pot and brown on all sides. Remove the beef and set aside.
  3. In the same pot, add the diced bacon and cook until crispy. Remove the bacon and set it aside with the beef.
  4. Add the onions, garlic, and carrots to the pot. Cook until the onions are translucent and the carrots are softened.
  5. Stir in the tomato paste and cook for another minute.
  6. Add the canned tomatoes, red wine, bay leaves, thyme, cooked beef and bacon back into the pot. Stir everything together.
  7. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 2 hours, or until the beef is tender.
  8. Add the prunes to the pot and cook for another 30 minutes.
  9. Season with salt and pepper to taste.
  10. Remove the bay leaves and thyme sprigs before serving.

Tools for making

  • Large pot or Dutch oven - The main cooking vessel for this recipe, used for browning the meat and simmering the stew.
  • Chef's knife - Essential for cutting the onions, garlic, carrots, and bacon.
  • Cutting board - To provide a safe and clean surface for chopping ingredients.
  • Wooden spoon - Used for stirring and sautéing the ingredients.
  • Measuring cups - Needed to accurately measure the wine and tomato paste.
  • Can opener - To open the can of tomatoes.
  • Tongs - Useful for turning and removing the beef during the browning process.
  • Serving dishes - For presenting the finished Coufidou stew.
  • Ladle - To serve the stew into individual bowls.
  • Optional: Kitchen string - If desired, to tie the bay leaves and thyme sprigs together for easy removal.

Recipe variations

  • Replace beef with lamb or pork for a different flavor.
  • Add diced potatoes or butternut squash for extra heartiness.
  • Replace red wine with white wine for a lighter taste.
  • Use vegetable broth instead of red wine for a non-alcoholic version.
  • Add mushrooms for an earthy flavor and texture.
  • Experiment with different herbs like rosemary or oregano.
  • Include other dried fruits such as apricots or raisins instead of prunes.
  • Add a splash of balsamic vinegar for tanginess.
  • For a spice kick, add a pinch of chili flakes or paprika.
  • Serve over mashed potatoes or polenta instead of plain rice or bread.

Recipe overview

Coufidou is a traditional French stew from the region of Quercy, delivering a rich mix of flavors from tender beef, red wine, vegetables, and the surprising sweetness of prunes. This hearty and aromatic stew is a wonderful comfort food, perfect for a family meal or a special occasion. The process of slow cooking allows the flavors to meld together and the beef to become wonderfully tender. This dish is often served with potatoes or bread to soak up the delicious sauce. Expect a bit of prep work at the beginning, but once everything is in the pot, it's a rather hands-off affair as you let the slow cooking process do its magic. Enjoy this journey into French country cuisine!

Common questions

  1. Can I use a different type of meat? Yes, you can use other cuts of beef such as chuck or shoulder. These cuts are recommended for their tenderness and flavor.
  2. Can I substitute the red wine? If you prefer not to use red wine, you can substitute it with beef or vegetable broth. However, keep in mind that the red wine adds depth of flavor to the dish.
  3. Can I use dried thyme instead of fresh? Yes, you can use dried thyme if you don't have fresh thyme available. Use about 1 teaspoon of dried thyme instead of the fresh sprigs.
  4. Can I add other vegetables? Absolutely! Feel free to add other vegetables like mushrooms, potatoes, or bell peppers to customize the dish to your preference.
  5. Can I make this recipe in advance? Yes, Coufidou actually tastes better the next day as the flavors have more time to meld together. Simply store it in the refrigerator and reheat before serving.
  6. Can I freeze the leftovers? Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat before serving.

Serving dishes and utensils

Origin stories

Coufidou, a rich and hearty stew, hails from the region of Occitan in Southern France. It's a true testament to the region's gastronomic heritage, popular for its slow-cooked dishes that conjure the warm, rustic flavors of the countryside. Interestingly, the key ingredient of this dish, prunes, were not originally a part of the recipe. The prunes were added over time to balance the robust flavors of red wine and beef, and now they are considered an indispensable part of the dish. The melding of sweet prunes with savory beef and wine showcases the evolution of French cuisine, and the willingness of its people to experiment and innovate with their food. Just like a good bottle of wine, Coufidou only gets better with time, the flavors deepening and becoming more complex with each passing hour. That's the charm of this dish, it breathes the very essence of Occitan, a region known for taking its sweet time to do things, savouring life one slow, simmering stew at a time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.