Rindfleisch Burgunder, also known as "Beef Burgundy," is a classic French dish where beef is braised in red wine, often with vegetables and aromatic herbs. The result is a rich, flavorful stew with tender meat and a deep, savory sauce. Here's a traditional recipe for this delicious dish:
Ingredients:
For the Beef Burgundy:
- 1 kg (2.2 lbs) beef chuck or stewing beef, cut into 2-inch cubes
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 slices bacon, chopped
- 1 onion, finely chopped
- 2-3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 750 ml (3 cups) red wine (such as Burgundy or Pinot Noir)
- 500 ml (2 cups) beef stock
- 1 bouquet garni (a bundle of thyme, bay leaf, and parsley, tied together)
- 200g (7 oz) mushrooms, sliced
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 tablespoons unsalted butter (optional, for finishing)
For Serving:
- Mashed potatoes, rice, or crusty bread
Instructions:
1. Prepare the Beef:
- Season: Season the beef cubes with salt and pepper.
- Brown the Beef: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove and set aside.
2. Cook the Bacon and Vegetables:
- Cook Bacon: In the same pot, add the chopped bacon and cook until crispy. Remove and set aside with the beef.
- Sauté Vegetables: Add the chopped onion, garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
3. Add Tomato Paste and Deglaze:
- Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes.
- Deglaze: Pour in a small amount of red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
4. Braise the Beef:
- Return Meat: Return the browned beef and bacon to the pot.
- Add Wine and Stock: Pour in the remaining red wine and beef stock. Add the bouquet garni.
- Simmer: Bring to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours, or until the beef is tender and the sauce has thickened.
5. Prepare the Mushrooms:
- Sauté Mushrooms: While the beef is braising, heat a bit of oil or butter in a skillet over medium heat. Add the mushrooms and cook until browned and tender. Set aside.
6. Finish the Dish:
- Add Mushrooms: About 30 minutes before the beef is done, stir in the sautéed mushrooms.
- Thicken (Optional): If you prefer a thicker sauce, mix 1 tablespoon of flour with a bit of water to make a slurry, and stir it into the sauce. Cook for an additional 10-15 minutes until the sauce has thickened.
- Butter (Optional): Stir in 2 tablespoons of unsalted butter at the end for a glossy, rich finish.
7. Serve:
- Serve Hot: Serve the Beef Burgundy hot, over mashed potatoes, rice, or with crusty bread to soak up the sauce.
Tips:
- Wine: Use a good-quality red wine, as it greatly influences the flavor of the dish.
- Make Ahead: This dish can be made ahead and often tastes even better the next day as the flavors have more time to meld.
- Bouquet Garni: If you don't have a bouquet garni, you can use a tea infuser or a piece of cheesecloth to hold the herbs together.
Enjoy your Beef Burgundy with a glass of the same red wine you used in the recipe for a truly indulgent experience!
