ANTHONY BOURDAIN'S BOEUF BOURGUIGNON

Steps:

• 1 Generously season the meat with salt and pepper
• 2 In a Dutch oven over high heat, heat the oil until shimmering
• 3 Add the meat in several batches and sear on all sides until well browned (not gray)
• 4 Don't move the meat much, let it get a nice sear
• 5 If you add too much meat in the pot at once, you'll steam, instead of sear, the meat
• 6 Transfer the meat to a plate once well browned
• 7 Reduce the heat to medium-high and add the onions to the pot
• 8 Cook, stirring from time to time, until the onions have softened and turn golden, about 10 minutes
• 9 Sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes
• 10 Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot
• 11 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
• 12 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
• 13 This is a stew, so you'll need plenty of liquid even after it cooks down and reduces
• 14 Bring to a boil, then reduce the heat to medium-low; cook, uncovered until the meat is tender, about 2 hours
• 15 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
• 16 Skim off any foam, scum or oil that might accumulate on the surface
• 17 When the stew is done, discard the bouquet garni, add the chopped parsley to the pot and serve