The Washington Post

Anthony Bourdain's Boeuf Bourguignon

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."

Make Ahead: For best flavor, ideally, this dish should be made 1 day in advance.

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


Servings:
6

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

Ingredients
  • 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, 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)
  • Water
  • Demi-glace (optional; see headnote)
  • A little chopped flat-leaf parsley

Directions

Generously season the meat with salt and pepper.

In a Dutch oven 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.

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Recipe Source

From television host, author and former chef Anthony Bourdain.

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Nutritional Facts

Calories per serving (approximate): 478


% Daily Values*

Total Fat: 29g 45%

Saturated Fat: 8g 40%

Cholesterol: 94mg 31%

Sodium: 153mg 6%

Total Carbohydrates: 15g 5%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 32g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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