Anthony Bourdain continues to teach and inspire.
Anthony needs no introduction. Honest, inquisitive and passionate, he has inspired us to cook, travel, and focus on bringing joy into our lives. In Anthony Bourdain's Les Halles Cookbook, you can find this recipe along with other strategies and techniques. This beef bourguignon is the perfect thing to warm up a cold winter's night.
Created by Anthony Bourdain from Les Halles Cookbook
- 2 pounds boneless beef shoulder or neck (chuck), cut into 1 1/2-inch pieces
- Salt and pepper
- 1/4 cup olive oil
- 4 medium onions, halved and thinly sliced
- 2 tablespoons flour
- 1 cup red burgundy
- 6 medium carrots, peeled and cut into 1-inch pieces
- 1 clove garlic
- 1 bouquet garni (a tied bundle of herbs, typically thyme, bay and parsley)
- A little chopped flat-leaf parsley
- Dutch oven or large, heavy-bottomed pot
- Soup spoon or ladle
- Receive your Bessie Box delivery.
- Defrost your Bessie beef.
- Generously season the meat with salt and pepper.
- In a Dutch oven/heavy-bottomed pot over high heat, heat the oil until shimmering. Add the meat in several batches and sear on all sides until well browned (not gray). Don't move the meat much, let it get a nice sear. If you add too much meat in the pot at once, you'll steam, instead of sear, the meat. Transfer the meat to a plate once well browned.
- Reduce the heat to medium-high and add the onions to the pot. Cook, stirring from time to time, until the onions have softened and turn golden, about 10 minutes. Sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes. Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot.
- Once the wine starts to boil, return the meat and its accumulated juices to the pot, along with the carrots, garlic and the bouquet garni. Add just enough water (and two big spoons of demi-glace, if you have it) so that the liquid covers the meat by one-third — meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a stew, so you'll need plenty of liquid even after it cooks down and reduces. Bring to a boil, then reduce the heat to medium-low; cook, uncovered until the meat is tender, about 2 hours. Be sure to check on the stew every 15 to 20 minutes, stirring and scraping the bottom of the pot to prevent scorching or sticking. Skim off any foam, scum or oil that might accumulate on the surface.
- When the stew is done, discard the bouquet garni, add the chopped parsley to the pot and serve.