Monday, August 17, 2009

Boeuf Bourguignon recipe...

As requested by Nancy. This is Anthony Bourdain's recipe from his Les Halles cookbook. Serves 6.

-2 lb beef (shoulder or neck is good, or it might say paleron) cut into 1.5 inch pieces
-salt & pepper
-1/4 cup olive oil
-4 onions, thinly sliced
-2 tbsp flour
-1 cup Burgundy wine (we put in a few extra splashes)
-6 carrots, cut into 1 inch pieces (we didn't even peel them)
-1 garlic clove, smashed a bit
-1 bouquet garni (we found them pre-made by the dried spices in the grocery)
-chopped parsley for garnish

1. Season meat with salt & pepper. Heat oil over high heat in your big pot until almost smoking and brown meat well on all sides in batches. Remove & set aside.
2. Add onions to big pot. Lower heat to medium high & cook until soft and golden, about 10 min.
3. Sprinkle flour over onions. Cook 4-5 more minutes, stirring occasionally, then add wine. Scrape up bits from bottom with wooden spoon and bring to a boil.
4. Return meat to pot & add carrots, garlic, and bouquet garni.
5. Add just enough water so liquid covers meat by 1/3 (meaning pot is now made up of 3 parts liquid to 2 parts meat).
6. Bring to boil, then reduce to a gentle simmer & let cook for 2 hours, or until meat is tender (like you can break it with a fork). We left it uncovered during most of this time.
7. Check it every 15-20 minutes or so during these 2 hours, skimming off oil & foamy stuff on surface periodically with a large spoon.
8. Remove bouquet garni and garlic clove if you can find it, add parsley to pot, and serve.

**Although we served this with a potato gratin, Eric says this is traditionally served with very plain peeled and boiled potatoes, no butter, nothing.


  1. Any suggestions on the type of pot required for this dish?

  2. The one I got was just deep and metal and came with a lid, although you don't really need it during cooking. It's not anything special, not name brand or anything. It's not even particularly heavy.

  3. Sounds YUMMY! Thanks for sharing the recipe!