Boeuf Bourguignon

Boeuf Bourguignon recipe courtesy of Anthony Bourdain
By: Anthony Bourdain

Related To:

Recipe from "Les Halles Cookbook," courtesy of Anthony Bourdain

Boeuf Bourguignon is one of those classic French dishes that is easy to prepare, sticks to your ribs and will dazzle your guests.

Total Prep: about 3 hours, serves 6


Ingredients


2, 9-lb. paleron of beef, or chicken steak or same amount of shoulder or neck, cut into 1-1/2- inch pieces

1 garlic clove

1 bouquet garni

1/4 cup of olive oil

4 onions, thinly sliced

1 tbs. all-purpose flour

1 cup red Burgundy

6 carrots, cut into 1-inch pieces

Salt and pepper

A little chopped flat parsley


Equipment


Dutch oven or large, heavy-bottomed pot

Wooden spoon

Large spoon or ladle


Stage 1


Season the meat with salt and pepper.

In the Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat in batches -- not all at once! -- and sear on all sides until it is well- browned (not gray). You dump too much meat in the pot at the same time and you'll overcrowd it; cool the thing down and you won't get good color.


Sear the meat a little at a time, removing it and setting it aside as it finishes. When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium-high until the onions are soft and golden brown (about 10 minutes). Sprinkle the flour over them. Continue to cook about 4 to 5 minutes, stirring occasionally then, add the red wine. Naturally, you want to scrape up all that really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil.


Stage 2


Return the meat to the pot and add the carrots, garlic and bouquet garni. Add just enough water (and 2 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 want plenty of liquid, even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let it cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender).


You should pay attention to the dish, meaning check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot and serve.

Next Up

Anthony Bourdain's Boeuf Bourguignon

Learn to make boeuf bourguignon like Anthony Bourdain with this recipe from his 'Les Halles Cookbook.'

London Tips

Check out our picks for Tony's best tips from his layover in London.

Bourdain's Holiday Recipes

Anthony Bourdain shares his favorite holiday tips and recipes.

Los Angeles Tips

Tony Bourdain has 48 hours in Los Angeles -- what he calls an exotic wonderland. Get his tips on not-to-miss eats, including In-N-Out Burger, along with a special breakfast recipe prepared by Tony.

Booze Traveler

In Booze Traveler, cocktail connoisseur Jack Maxwell seeks out the people, places, customs and cultures behind drinks across the globe.

Anthony Bourdain No Reservations

Take a culinary tour with Anthony Bourdain.

Cheddar BLT Burger With Tarragon Russian Dressing

Cheddar BLT Burger With Tarragon Russian Dressing courtesy of chef Laurent Tourondel.

How to Debone a Chicken

Legendary chef Jacques Pepin introduces the proper way to debone a whole chicken.

The Right Way to Make an Omelet

Legendary chef Jacques Pepin shows you how to make the perfect omelet.

Tony's Favorite French Fries

Tony's favorite french fries courtesy of executive chef Carlos Llaguno of Les Halles.

What's New from TRVL

Stream discovery+

Your favorite shows, personalities and exclusive originals. All in one place.

Subscribe Now

Follow Us Everywhere

Join the party! Don't miss Travel Channel in your favorite social media feeds.