Ingredients

• 1.2kg beef for bourguignon (paleron, macreuse or gîte)

• 3 tbsp neutral oil

• 6 onions (900g)

• 6 garlic cloves

• 1 tbsp grated ginger

• 6 carrots (750g)

• 900g butternut

• 750g button mushrooms

• 450g frozen peas

• 3 apples

• 2400ml beef or chicken stock (or water and 3 stock cubes)

• 135g butter

• 135g flour

• 45g mild curry powder

• 1 tbsp garam masala

• 4½ tbsp soy sauce

• 3 tbsp ketchup

• 1 tbsp balsamic or rice vinegar

• 1 tbsp honey

• 1½ tsp salt

• 840g Japanese short-grain rice

Further Improvements

• Not tried yet. The roux is the one from the 4-plate recipe ×3 but there are more vegetables, the sauce may need more water. The butternut may fall apart when reheated, cut it bigger if it does.

• The potatoes of the 4-plate recipe are replaced by butternut, potatoes turn grainy when frozen.

• There is 100g beef per plate instead of 130g, the mushrooms, butternut and peas make up for it.

• Keeps about 3 months in the freezer.

• Half a box of curry roux blocks per 4 plates replaces the homemade roux. Skip the salt, the blocks are already salty.

• Cost about 32.50€ for 12 plates in October 2026, with beef at 12.50€/kg and bulk rice and curry powder.

Directions

• Cut the beef into 3cm pieces if they are bigger. Brown it in the oil in the cocotte minute on medium-high heat, in three batches, then take it out.

• Slice the onions thinly and cook them on medium heat for 20 minutes, until deep golden. Add the chopped garlic and the ginger for the last minute.

• Peel and grate the apples.

• Put the beef back with the apples and 1200ml of the stock (the cocotte must not be more than 2/3 full). Bring to a boil and skim the foam.

• Close the cocotte and heat on high until it hisses steadily, then lower to medium-low and cook for 35 minutes under pressure.

• Turn the heat off, let the steam out and open. A fork should go into the beef easily, otherwise close it for 5-10 more minutes.

• Pour everything into a big pot (8L or more) with the rest of the stock.

• Cut the carrots into 3cm chunks, the butternut into 4cm chunks and the mushrooms in half. Add them and simmer uncovered on low for 15-20 minutes, until the carrots are tender.

• Meanwhile, rinse the rice 3-4 times until the water is mostly clear and cook it in two batches. For each, soak 420g rice in 550ml water, bring to a boil, cover and cook for 12 minutes on the lowest heat. Turn the heat off and let it rest 10 minutes without lifting the lid.

• For the roux, melt the butter in a pan on medium-low heat. Add the flour and stir for 8-10 minutes, until light brown and nutty.

• Turn the heat off and stir in the curry powder and garam masala.

• Whisk two ladles of hot stock into the roux until smooth, then pour it back into the pot.

• Add the soy sauce, ketchup, vinegar, honey and salt. Simmer uncovered for 10 minutes on low, stirring so it doesn’t stick, until thick and glossy.

• Stir in the frozen peas and simmer 3 more minutes.

• Taste and adjust. Salt if it’s flat, honey if it’s too sharp, water if it’s too thick.

• Spread the rice on trays to cool it quickly.

• Fill 12 tupperwares with about 180g rice and 500g curry each. Close them once cold and freeze.

• To eat, thaw overnight in the fridge and microwave covered, with a splash of water on the rice.