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The Hundred Foot Journey: Beef Bourguignon a la Hassan Recipe

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Beef Bourguignon a la Hassan

In honor of DreamWorks Pictures’ charming new movie THE HUNDRED-FOOT JOURNEY starring Helen Mirren, I am sharing a recipe inspired by the movie. #100FootJourney

In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren), gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own, escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Mme. Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon), combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Mme. Mallory cannot ignore. At first Mme. Mallory’s culinary rival, she eventually recognizes Hassan’s gift as a chef and takes him under her wing.

“The Hundred-Foot Journey” abounds with flavors that burst across the tongue. A stimulating triumph over exile, blossoming with passion and heart, with marjoram and madras, it is a portrayal of two worlds colliding and one boy’s drive to find the comfort of home, in every pot, wherever he may be.

In DreamWorks Pictures’ “The Hundred-Foot Journey,” the opening of a new Indian restaurant in the south of France, next to a famous Michelin starred eatery, is nearly cause for an all-out war between the two establishments until Le Saule Pleureur’s icy proprietress Madame Mallory recognizes her rival’s undeniable brilliance for preparing masterful meals.

Recipe Credit: DreamWorks Pictures

Yield: 6-8

Beef Bourguignon a la Hassan

Beef Bourguignon a la Hassan

Ingredients

  • 4 Tablespoons Canola Oil
  • 2 1/2 lbs. boneless short ribs of beef, fat removed and cut into 1 1/2x 1 1/2 in. pieces
  • Salt and Pepper
  • 3/4 Cup all purpose flour
  • 6 ounces applewood smoked bacon, cut into 1/4 in. pieces
  • 2 tablespoons butter
  • 4 cloves tied in a string
  • 2 Bay leaves
  • 18 small pear onions peeled
  • 18 baby carrots, peeled and cut into half if longer than 2 inches otherwise keep whole
  • 18 baby turnips, peeled and cut into half's
  • 1/2 lb. chanterelles mushrooms, cleaned, trimmed and cut in half
  • 2 onions diced
  • 1 garlic head, cloves separated, peeled and chopped
  • 1 1/2 tablespoons fresh root ginger minced
  • 1 tablespoon freshly ground cumin
  • 1 tablespoon ground brown mustard seed
  • 2 tablespoons tomato paste
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 tablespoon Aleppo pepper
  • 1 (750-ml) bottle red Burgandy wine
  • 1 Quart white beef stock
  • 4 springs thyme
  • 2 tablespoons brown sugar
  • For garnish
  • 1/4 cup parsley
  • 1/4 cup chervil picked

Instructions

  • Preheat oven to 325 degrees F
  • Season the Beef with salt and pepper and lightly cost with flour. Keep at room temperature for 30 minutes. Reserve extra flour.
  • Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.
  • In the same pot sear the short ribs until lightly colored. Take care not to burn the pan.
  • Remove the beef and add the pearl onions, cook for 2-3 minutes. Remove the onions and reserve .
  • Repeat this process with the carrots and turnips.
  • Add the chanterelles and saute for 1 minute, remove and reserve.
  • Add the butter to the leftover oil and add the cloves, bay leaf and cook for 1 minute. Add minced onion, garlic, and ginger cook for 4-5 minutes until transparent
  • Add the ground spice and cook for 2 minutes more. Add the leftover flour and the tomato paste and cook for 2 minutes.
  • Deglaze with the wine and bring to a boil. Add the beef stock and bring up to a boil.
  • Add the bacon and the short ribs to the plan. Biring up to a boil, reduce heat. Add thyme, Season.
  • Place the pot in the oven and cook approximately 2 to 2 1/2 hours
  • Add the carrots, turnips, and the pearl onions. Cook for 30 minutes more.
  • Take out of oven, add sugar and remove clove, parsley, and bay leaves. Add the chanterelles. Re-season with salt.
  • At this time the stew should be not as saucy and a bit thicker
  • This stew tastes better every day
  • garnish with picked parsley and chervil.

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    Thank you for sharing!

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