ANTHONY BOURDAIN'S BOEUF BOURGUIGNON

Anthony Bourdain's Boeuf Bourguignon image

"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).

Provided by @MakeItYours

Number Of Ingredients 13

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

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