Best Anthony Bourdains Boeuf Bourguignon Recipes

ANTHONY BOURDAIN'S BOEUF BOURGUIGNON

Steps:

• 1 Thoroughly pat the meat dry with paper towels and generously season it with salt and pepper
• 2 In a Dutch oven over high heat, heat half of the oil until shimmering
• 3 Working in several batches, and without moving the meat much, sear the meat on all sides until well browned, adding more oil as needed
• 4 (If you try to cook too much meat at once, it will steam and turn gray instead of brown
• 5 ) Once the meat is well browned, transfer to a plate
• 6 Reduce the heat to medium-high and add the onions and any remaining oil to the pot
• 7 Cook, stirring from time to time, until the onions have softened and turn golden, about 10 minutes
• 8 Sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes
• 9 Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot
• 10 Once the wine starts to boil, return the meat and its accumulated juices to the pot, and add the carrots, garlic and the bouquet garni
• 11 Add 1 1/2 cups of water (and about 2 tablespoons of demi-glace, if you have it)
• 12 Bring to a boil, then reduce the heat to medium-low and cook, uncovered, until the meat is tender, 2 to 2 1/2 hours, skimming off any foam or oil that might accumulate on the surface
• 13 Check on the stew every 15 to 20 minutes, stirring and scraping the bottom of the pot to prevent scorching or sticking
• 14 As you check on the stew, continue adding 1/4 cup to 1/2 cup water, as needed, up to 2 1/2 to 3 cups total - to ensure there is enough liquid to cook down and concentrate
• 15 If the stew begins to stick, reduce the heat to low
• 16 The onions should fall apart, creating a thick, rich sauce that coats the meat
• 17 When the stew is done, discard the bouquet garni, taste the stew and season with more salt, if desired
• 18 Garnish with the chopped parsley and serve

ANTHONY BOURDAIN'S BOEUF BOURGUIGNON RECIPE

Steps:

• Cut the meat into chunks, and season with salt and pepper.
• In a Dutch oven or pan, add the oil, and turn the stove on to high heat. Sear the meat in batches, searing until each piece is browned. Once all the meat has been seared, set it aside.
• Add the onions to the pan, and lower the heat to medium. Cook the onions until golden brown and softened. Sprinkle the flour over the onions, and stir. If using another pan, transfer to a Dutch oven once cooked.
• Pour the wine and port over the cooked onions in the Dutch oven. Turn the stove on high heat, and bring the liquid to a boil.
• Add in the seared meat, the diced carrots, the garlic, and the herbs. If the liquid doesn't cover the meat all the way, add in water until it does. Once the liquid has come to a boil with all of the ingredients added, reduce the stove heat to low, and allow it to simmer.
• Cook the dish for a minimum of 2 hours, checking every 20 minutes to stir the bottom of the pan, until the meat is tender enough to easily break apart with a fork. The liquid will have reduced to a nice, caramelized sauce.
• Once done, remove the large pieces of herbs, and garnish with chopped parsley before serving.

ANTHONY BOURDAIN'S BOEUF BOURGUIGNON

Steps:

• Stage One: Season the meat with salt and pepper. In a Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat in batches -- NOT ALL AT ONCE! -- and sear on all sides until it is well browned (not gray). You dump too much meat in the pot at the same time and you'll overcrowd it; cool the thing down and you won't get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes. When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium high until the onions are soft and golden brown (about 10 minutes). Sprinkle the flour over them. Continue to cook for about 4 to 5 minutes, stirring occasionally, then add the red wine. Naturally, you want to scrape up all that really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil. Stage Two: Return the meat to the pot and add the carrots, garlic and bouquet garni. 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. This is a stew, so you want plenty of liquid even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender). You should pay attention to the dish, meaning to check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot, and serve.