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Bourdain's Boeuf Bourguignon




Source of Recipe


Les Halles Cookbook by Tony Bourdain


Recipe Introduction


This is a really uncomplicated and pared down recipe – no bacon or mushrooms or fancy stuff. It’s basically beef, seasonings, onions, carrots and wine. So good and comforting. It was the perfect winter meal with homemade bread and an iceberg wedge salad with bleu cheese dressing. Bourdain specifies “paleron of beef” (shoulder of beef – basically chuck) for the meat – I had a bottom round and used that. I slightly ‘tweaked’ the recipe at the end of the cooking time by adding more thyme and a little Worcestershire sauce.


List of Ingredients




2 lb. beef, cut into 1 1/2 inch pieces
Salt and pepper
1/4 c. olive oil
4 onions, thinly sliced
2 T. AP flour
1 c. red Burgundy wine
6 carrots, cut into 1 inch pieces
1 garlic clove
1 bouquet garni (2 sprigs of thyme, 1 bay leaf and 1 sprig of flat parsley tied together)
A little chopped flat parsley


Recipe



Season the meat with the salt and pepper. In a Dutch oven, over high heat, heat the olive oil until it is almost smoking (if you are doing this in cast iron or enameled cast iron, you may need to back off the heat slightly or things will burn). Add the meat in batches – don’t crowd the pieces. Brown all the meat and set aside.

When all the meat is browned add the onions to the pan and lower the heat to medium-high. Cook the onions until they are soft and browned. Sprinkle with the flour and stir and cook for about 5 minutes. Add the wine and scrape up all the fond from the bottom. Bring to a boil. Return the meat to the pan and add the carrots, garlic and bouquet garni. Add enough water (I used beef stock) so that the liquid covers the meat by one third (you want a ratio of 3 parts liquid to 2 parts meat). Bring to a boil and then reduce the heat to a gentle simmer and let cook, uncovered for about 2 hours. Stir every 15 minutes, making sure that the nothing sticks to the bottom of the pot. The carrots should be tender and the meat very, very tender. If the liquid is not thick enough once the meat and carrots are done, just remove them to a bowl and bring the liquid to a boil until it has thickened as much as you want. Remove the bouquet garni. Taste and adjust seasonings and top with some chopped parsley.

Serves 6.

NOTE: This is even better the next day.