Bouef bourguignon is rich, basic and delicious. It’s really a champion for beef. Anthony Bourdain can be seen cooking this bad boy regularly. Jump on YouTube and you’ll encounter a couple of recipes and videos of Anthony showing you how to make the stew.
I made this with Bourdain’s recipe from the Washington Post. I think the key thing here is that one needs to be patient. Don’t rush it, or else you’ll scorch your meat and burn the dish. Take your time, let it reduce and as Bourdain says, it’s even better the next day.
As with most things, I didn’t follow the recipe to a tee. However, if you want to do that, there’s a link to the Washington Post.
- 1kg tough beef, cut into inch pieces
Salt and black pepper
1/4 cup oil
4 onion, thinly sliced
2 heaped spoons of flour
1 cup red wine
6 carrots, cut into 1-inch pieces
3 clove garlic
green herbs, like parsley, rosemary, sage
- Get the oil hot in a large pot, a dutch oven if you have one. Place the chopped meat in, searing and browning the meat. Do it in batches, because it will be shit otherwise. Take each batch out and reduce to a medium heat.
- Once it’s all out, add the onion and sweat it all down. Add the flour.
- Put in the wine and boil it up, which will pull up the crispy bits from the bottom of the pot.
- Put the meat back into the mix, with the carrots. If you want to, add some beef stock.
- Cover with water. Don’t worry that it may look gross, remember it will boil down.
- Leave it for two hours, checking every 20 minutes. You’ll need to make sure the stew isn’t sticking to the pot’s base.
- Once it’s at the consistency you like, serve. Otherwise you can leave it to cool, put it in the fridge and eat it the next day.
I would recommend crispy roasted potatoes to go with this. Or boiled potatoes if you want to stay true to Anthony’s recommendations.
This is especially delicious during shitty weather with the fire roaring.