Anthony Bourdain's Boeuf Bourguignon 6.000

Deb Lindsey for The Washington Post

Dec 22, 2004

"This dish is much better the second day. Just cool the stew down in an ice bath, or on your countertop (the Health Department is unlikely to raid your kitchen). Refrigerate overnight. When time, heat and serve. Goes well with a few boiled potatoes. But goes really well with a bottle of Cote de Nuit Villages Pommard."

Where to Buy: Demi-glace is a concentrated sauce typically made with a meat stock and sometimes wine; it is available on the soup aisle of large grocery stores.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 2 pounds boneless beef shoulder or neck (chuck), cut into 1 1/2-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 4 medium onions, thinly sliced
  • 2 tablespoons flour
  • 1 cup red burgundy
  • 6 medium carrots, cut into 1-inch pieces
  • 1 clove garlic
  • 1 bouquet garni (a tied bundle of herbs, typically thyme, bay and parsley)
  • Water
  • Demi-glace (optional; see headnote)
  • A little chopped flat-leaf parsley


Season the meat well with salt and pepper.

Heat the oil in a Dutch oven over high heat. As soon as the oil shimmers, add the meat in batches and sear on all sides until it is well browned (not gray). If you dump too much meat in the pot at the same time, you'll overcrowd it; cool the thing down and you won't get good color. Sear the meat a little at a time, transferring it to a plate as it finishes.

Once all the meat is done, add the onions to the pot. Reduce the heat to medium-high; cook for about 10 minutes, or until the onions have softened and become golden. Sprinkle the flour over them; cook for 4 or 5 minutes, stirring occasionally, then add the red wine. Naturally, you'll want to use your wooden spoon to scrape up all those really good browned bits from the bottom of the pot.

Once the wine starts to boil, return all the meat and its 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 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, 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 the boeuf bourguignon is done, discard the bouquet garni, add the chopped parsley to the pot, and serve.

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From television host, author and former chef Anthony Bourdain.

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