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Today’s dishes, from the headlines.

Saturday 24 October 2026

Last cooked 08:00


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Boarded-Up Casserole

Based on:

TypeMain course

Serves4 people

DateOctober 24, 2026

A casserole with a bread barricade: comfort after a day of turmoil in Paris.

A warm casserole topped with a crust of connected toasted bread slices, mimicking wooden boards on a storefront. The hearty beef and vegetable filling brings comfort after a day of turmoil. The plate shows a barricade—a nod to the boarded-up shops in Paris.

Ingredients

  • 800 g beef stew meat, cubed
  • 2 large onions, halved and sliced
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 2 bay leaves
  • 1 can diced tomatoes (400 g)
  • 250 ml beef stock
  • 2 tbsp tomato paste
  • 2 tsp smoked paprika
  • 1 tsp thyme
  • salt and pepper to taste
  • 2 tbsp oil
  • 8 large slices firm white bread (e.g. pain de mie or sandwich bread)
  • 50 g unsalted butter, melted

Method

  1. Preheat the oven to 180°C.
  2. Heat oil in a casserole and brown the beef on all sides.
  3. Add onions, garlic, carrots, and celery; sauté for 5 minutes.
  4. Stir in tomato paste, paprika, and thyme. Cook for 1 minute.
  5. Add diced tomatoes, stock, and bay leaves. Bring to a boil, cover, and simmer for 1.5 hours on low heat.
  6. Season with salt and pepper. Remove bay leaves.
  7. Spoon the stew into a large oven dish.
  8. Remove the crusts from the bread and cut into slices about 8 cm long and 3 cm wide.
  9. Arrange the bread slices upright, side by side, like a row of wooden boards, over the top of the casserole.
  10. Brush the bread generously with melted butter.
  11. Bake for 20 minutes until the bread is golden and crisp.

Serving notes

  • Serve the casserole with a spoon, ensuring each portion has a piece of barricade.
  • Garnish with extra thyme for a fresh touch.