ANTHONY BOURDAINS BEEF BOURGUIGNON

Anthony Bourdains Beef Bourguignon image

Categories Beef

Number Of Ingredients 10

2 pounds boneless beef shoulder or chuck cut into 1 1/2 inch pieces
1 tablespoon Kosher salt
1/4 cup Olive Oil
4 heads Onions, medium size, halved and thinly sliced
2 tablespoons Flour all purpose
1 cup Burgundy wine - e.g pinot noir
6 stalks Carrots, medium size, peeled and cut into 1 inch pieces
4 cloves Garlic
1 bunch Bouquet garni (tied bundle thyme, bay, parsley, etc.)
1 bunch Chopped Parsley for garnish

Steps:

Pat meat dry, season with salt and pepper
In Dutch oven, on high heat, heat up half the oil until it shimmers, working in batches sear meat on all sides until well browned, adding oil as needed. Don't cook too many pieces at same time they will steam and turn gray. Transfer to a plate.
Reduce heat to medium-high, add onions and any remaining oil to pot. Cook, stirring occasionally until onions soften and turn golden about 10 minutes. Sprinkle flour on top and continue cooking until thickened about 4-5 minutes. Add the wine, use a wooden spoon to stir and scrape up browned bits.
When wine starts to boil, return meat and its juices to the pot. Add carrots, garlic, and bouquet garni. Add 1 1/2 cups of water and a couple of spoonfuls of demiglace if you have it. Bring to a boil, then reduce heat to medium low and cook, uncovered, until meat is tender, about 2-2.5 hours. Skim off foam and fat from time to time. Check on pot every 15 minutes to scrape bottom and prevent scorching. Continue adding 1/4 cup water up to another 2 cups to enable the stew to cook down and concentrate. If stew sticks reduce heat. Onions should fall apart creating a thick rich sauce.
When done, remove bouquet garni and discard, taste and season with more salt/pepper, garnish with chopped parsley and serve over steamed baby potatoes.