Boeuf Bourguignon

Name: Boeuf Bourguignon
Yield: Serves 6
Cuisine: French
Ingredients: salt and pepper; 2 lb/900 g paleron of beef, or “chicken steak”, or same amount of shoulder or neck, cut into 1½-inch/4-cm pieces; 2 tbsp/28 g all-purpose flour; 1 cup/225 ml red Burgundy; ¼ cup/56 ml olive oil; 4 onions, thinly sliced; 1 bouquet garni; a little chopped flat parsley; 6 carrots, cut into 1-inch/2.5-cm pieces; 1 garlic clove

Preparation info

Serves
6

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Traditionally, this dish is cooked entirely with red wine. And that’s fine, just fine. But if you listened to me earlier, and keep a stash of good, strong demi-glace kicking around in your freezer, a couple of spoonfuls give the sauce a nice flavor boost. This is one of the easiest dishes in this book, and also one of the best.

Ingredients

2 lb/900 g paleron of beef, or “chicken steak”, or same amount of shoulder or neck

Americas
Europe
United States
France
Stew
New York
Mediterranean

Method

Stage One

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. Se