Chapter 14: Beef Stew in Burgundy Red Wine
Beef stew in Burgundy red wine.
In Food Wars!, Soma Yukihira, the protagonist, famously prepared a
Yukihira-style beef stew in red wine during his first class at Totsuki, earning
high praise from the notoriously stern teacher, Roland Chapelle.
In truth, it's a classic French dish with countless variations, allowing
chefs to add their own creative flair to the recipe.
Could Xia Yu make beef stew in Burgundy red wine?
For most Western dishes, this would be a big question mark. But for Burgundy
red wine beef stew, Xia Yu had done his homework.
Back when Food Wars!: Shokugeki no Soma was wildly popular, Xia
Yu—an avid foodie with hands-on cooking skills—had eagerly studied the recipe
printed in the manga's appendix, practicing it repeatedly.
That first attempt, following the comic's instructions exactly, was
disappointing—so much so that Xia Yu labeled it outright bad. Night after
night, he pondered what was missing, and eventually realized the key omission:
honey.
Later, by chance, he learned about the 2009 French film Julie &
Julia through a fellow anime and food enthusiast. Inspired by the rich
descriptions of French cuisine in the movie, Xia Yu refined the recipe further,
finally recreating an authentic Burgundy red wine braised beef that truly
delighted the palate.
"Have you prepared all the ingredients?"
Having washed his hands, donned his apron and chef's hat—the essential
etiquette of any professional chef—Xia Yu surveyed the kitchen counter of the
Western restaurant.
Two large pieces of thawed beef lay waiting.
"Beef shoulder," the Kitchen God system informed him instantly,
confirming the grade and freshness: "Frozen for 8 hours and 56 minutes,
excellent quality."
Xia Yu touched the meat briefly, noting, "Beef shoulder's good—fine muscle
fibers, smooth texture. Perfect for stewing, roasting, braising, or curry."
With a determined breath, Xia Yu grabbed the sharpest knife from the rack.
He held the handle and blade carefully between his thumb, index, and middle
fingers, steadying himself.
Then, with precise, rhythmic motions, he brought the knife down onto the
beef.
The kitchen assistants and Chef Kasumigaoka barely caught the glimmer of
silver as Xia Yu's blade moved in a rapid, elegant dance.
The beef remained on the chopping board, seemingly unchanged—but Xia Yu's
cuts were swift, exact, and measured like a conductor leading an orchestra.
Kasumigaoka's expression shifted as he watched.
Could this be a Totsuki student? he wondered, struck by Xia Yu's
unusual knife technique.
There might be talented middle and high school chefs in Totsuki's ranks, but
this boy carried an aura of seasoned calm and elegance—something rare in
students still training in the academy's greenhouse.
Kasumigaoka felt a mix of nostalgia and shame.
When he'd been a favored Totsuki student, he too had shown promise—but
fierce competition had forced his elimination in his second advanced year,
branding him "untalented." Now, Xia Yu's mastery reminded him of what might
have been.
After cutting the two large beef pieces, Xia Yu turned to the bacon strips,
slicing them neatly.
He placed the bacon in a pot, added water for steaming, then lit the gas
stove.
Without missing a beat, he called, "Help me get some kitchen paper."
Kasumigaoka quickly handed it over.
Moisture was the enemy when cooking beef—the freshly cut meat needed to be
dried thoroughly. Xia Yu diligently wrapped and pressed each piece, using
kitchen paper to absorb every drop.
Seeing the workload was too much for one person, he glanced at Kasumigaoka
and the assistants.
"Come help."
While the beef drained, other ingredients—carrots, mushrooms, parsley—still
awaited preparation.
Xia Yu assigned Kasumigaoka the task of washing and chopping the vegetables.
Meanwhile, Xia Yu heated a frying pan, drizzled in olive oil, and began
frying the bacon pieces until golden brown.
As the aroma filled the kitchen, Xia Yu silently timed the frying, precise
to each second.
He removed the bacon, leaving the flavorful lard in the pan, and added the
drained beef cubes.
The sizzle intensified as Xia Yu skillfully flipped the beef, browning every
side to a perfect dark crust.
When the beef reached a deep brown hue, he set it aside.
Next came the vegetables.
Xia Yu took a basket of chopped carrots and green onions.
Without adding more oil, he tipped the vegetables into the pan and
stir-fried them briefly, careful not to overcook.
Once they gleamed with a golden shine, Xia Yu transferred them to a cast
iron stew pot, followed by the browned beef.
Salt and black pepper came next—seasoned at the chef's discretion.
The kitchen helpers exchanged wide-eyed glances.
"Is it really okay to add salt and pepper like that?" one whispered,
uncertain.
His companion nodded eagerly, admiration shining in his eyes. "He's a
Totsuki student, right? Definitely talented…"
After seasoning came a crucial step—flour.
Xia Yu sprinkled a light dusting over the beef and vegetables, creating a
thin batter to seal in moisture and thicken the stew.
He stirred gently, then placed the cast iron pot into the preheated oven at
230°C.
Four minutes later, he took it out, sprinkled more flour, and baked for
another four minutes.
When he removed the pot the second time, the kitchen was filled with a rich,
mouthwatering aroma.
But the cooking was far from over.
Xia Yu added parsley, crushed bay leaves, and thyme.
Finally, he poured in enough red wine to nearly cover the beef, topped it
off with some boiled water, and set the pot on the stove to bring it to a boil.
The simmering stew promised a feast worthy of Totsuki's highest standards.