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.