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Anthony Bourdain's Boeuf Bourguignon Recipe
(Adapted from Anthony Bourdain's Les Halles Cookbook)Ingredients
2 lbs of beef, cut into 1 1/2-inch pieces
Salt and pepper
1/4 cup olive oil
4 onions, thinly sliced
2 tbsps all purpose flour
1 cup red Burgundy cooking wine
6 carrots, cut into 1-inch pieces
1 garlic clove
1 bouquet garni
A little chopped flat parsley
* Bouquet Garni: 1 sprig of flat parsley, 2 sprigs of fresh thyme, and 1 bay leaf, tied together with string and used for flavouring (usually stews or sauces). Tying the bundle in cheesecloth makes it easier to retrieve from the pot.
- 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 for 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.
- Return the meat to the pot and add the carrots, garlic, and bouquet garni. Add just enough water 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 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 to check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or 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.
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