In honour of just getting back from seeing Anthony Bourdain at the Sydney Writer’s Festival I thought I’d post his recipe for Boeuf Bourguignon. It’s a super simple recipe and you really have to splurge on the Burgundy, it makes it.
On a side note, I waited in line for twenty minutes just to speak to the man himself and then froze up completely. I did manage to get him to sign my book though. His head is really big in person. Just like this owl.
Adapted from Les Halles Cookbook by Anthony Bourdain
- 900 grams (2 pounds) beef shoulder cut into 4 centimetre (1-1/2 inch) pieces
- Salt and pepper
- 1/4 cup olive oil
- 4 onions, thinly sliced
- 2 tablespoons flour
- 1 cup red Burgundy
- 6 carrots, diced
- 1 garlic clove
- 1 bouquet garni (parsley, thyme and bay leaf tied together with string and removed at the end of cooking)
- Chopped flat leaf parsley
- Season the meat with salt and pepper. In a large heavy-bottomed pan or Dutch oven heat the oil over high heat until it is almost smoking. Cook the meat in small batches to allow it to brown properly. Remove and set aside as it finishes.
- When all the meat is a nice brown colour, set aside and add the onions. Lower the heat to medium high and cook until they are golden brown, about 10 minutes. Sprinkle the flour over top and continue to cook for another 5 minutes or so.
- Add the red wine and deglaze the bottom. Bring to a boil.
- Return the meat to the pot and add the carrots, garlic and bouquet garni. Add just enough water so the liquid covers the meat by one third. Bring to a boil, reduce to a gentle simmer and cook for about 2 hours.
- Check frequently and skim any scum forming on the top.
- When finished, remove the bouquet garni and add the parsley. Serve with boiled potatoes or fresh French bread.