Burgundi marhahús (or "beef Burgundy" in English) is a classic French dish, traditionally known as "Boeuf Bourguignon." It's a rich and hearty stew made with beef braised in red wine, typically Burgundy wine, along with vegetables, mushrooms, and bacon. The slow cooking process allows the flavors to meld beautifully, resulting in tender meat and a deep, flavorful sauce.
Here's a basic recipe if you’re interested in making it:
Ingredients:
- 2-3 lbs (1-1.5 kg) beef chuck, cut into 2-inch cubes
- 1/4 cup (60 ml) vegetable oil
- 4 oz (115 g) bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups (480 ml) red wine (preferably Burgundy or Pinot Noir)
- 2 cups (480 ml) beef broth
- 1 bouquet garni (a bundle of herbs like thyme, bay leaf, and parsley, tied together)
- 8 oz (225 g) mushrooms, sliced
- 1 tablespoon flour
- Salt and pepper, to taste
Instructions:
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Preheat your oven to 325°F (163°C).
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Brown the beef: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef in batches, browning on all sides. Remove the beef and set aside.
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Cook the bacon: In the same pot, add the bacon and cook until crisp. Remove and set aside with the beef.
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Sauté the vegetables: Add the chopped onion and carrots to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
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Add tomato paste: Stir in the tomato paste and cook for a few minutes until it darkens.
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Deglaze the pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot.
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Return the beef and bacon: Add the beef and bacon back to the pot. Pour in the beef broth until the meat is just covered. Add the bouquet garni. Season with salt and pepper.
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Braise: Bring to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is tender.
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Cook the mushrooms: While the beef is cooking, heat a bit of oil in a skillet and sauté the mushrooms until golden brown. Set aside.
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Thicken the sauce: Once the beef is tender, remove the pot from the oven. Remove the bouquet garni. If you want a thicker sauce, mix a tablespoon of flour with a little water to make a slurry and stir it into the stew. Simmer on the stovetop until the sauce thickens. Add the mushrooms back into the pot.
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Serve: Adjust the seasoning with salt and pepper if needed. Serve the stew over mashed potatoes, noodles, or with crusty bread.
Enjoy your homemade Boeuf Bourguignon!
