Recipe: Les Halles Boeuf Bourguignon

LES HALLES BOEUF BOURGUIGNON

2 pounds beef shoulder, cut into 1 1/2-inch cubes
1/4 cup olive oil
4 onions, thinly sliced
2 tablespoons all-purpose flour
1 cup Burgundy
6 carrots, cut into 1-inch pieces
1 garlic clove
Bouquet garni (1 sprig flat-leaf parsley, 2 sprigs fresh thyme and 1 bay leaf tied together with string or bundled in cheesecloth)
Salt and pepper
Water (amount depends on size of pot)
A little chopped flat-leaf parsley

Season meat with salt and pepper. In a Dutch oven or large, heavy-bottomed pot, heat oil over high heat until it is almost smoking. Working in batches, sear the meat on all sides until well browned. Set aside.

Add onions to the pot. Lower the heat to medium-high and saute until the onions are soft and golden brown, about 10 minutes.

Sprinkle flour over onions and continue to cook for 5 minutes, stirring occasionally.

Add wine, and scrape anything that sticks from the bottom of the pot. Bring mixture to a boil.

Return the meat to the pots, and add carrots, garlic and bouquet garni. Add just enough water so that the liquid covers the meat by one-third - meaning you want a ratio of 3 parts liquid to 2 parts meat. Bring to a boil, reduce heat to a simmer and let cook for about 2 hours, or until the meat is tender and breaks apart with a fork. Check stew every 15-20 minutes, scraping the bottom of the pot to make sure the meat does not stick. Skim off any foam or oil that collects on the surface.

When done, remove and discard the bouquet garni, add chopped parsley to the pot and serve.

Servings: 6
Source: Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain