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Anthony Bourdain Boeuf Bourguignon (Les Halles)
French

Anthony Bourdain Boeuf Bourguignon (Les Halles)

Anthony Bourdain's straight-up French bistro beef stew from the Les Halles Cookbook: cubed beef browned hard, simmered low in red wine with a bouquet garni, and finished with bacon lardons, pearl onions and mushrooms. No-nonsense, deeply flavoured braising.

210 min
Total time
6
Servings
30 min
Prep
180 min
Cook
intermediatedinnerhigh-protein
Source: Anthony Bourdain (Anthony Bourdain's Les Halles Cookbook)

Ingredients

6 servings
  • 1.4 kg beef stew meat (chuck or shoulder), cut into 5 cm (2 inch) cubes
  • 30 g all-purpose flour, for dredging
  • 45 ml olive oil
  • 225 g slab bacon, cut into lardons
  • 1 large onion, thinly sliced
  • 2 carrots, cut into 1/4-inch slices
  • 2 cloves garlic, thinly sliced
  • 1 litre red wine, full-bodied
  • 470 ml beef or veal stock
  • 1 tbsp tomato paste
  • 1 bouquet garni, parsley, thyme, bay leaf bundle
  • 12 to 16 pearl onions, peeled
  • 225 g button mushrooms, quartered
  • 28 g butter, for the garnish
  • to taste salt and pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Season the beef cubes with salt and pepper and dredge lightly in the flour, shaking off the excess.
  2. Step 2.Heat the olive oil in a heavy pot over high heat and brown the beef hard in batches on all sides, then set aside.
  3. Step 3.Add the bacon lardons to the pot and render until lightly crisp, then add the sliced onion, carrots and garlic and cook until softened.
  4. Step 4.Return the beef to the pot, stir in the tomato paste, then pour in the wine and stock to cover and tuck in the bouquet garni.
  5. Step 5.Bring to a boil, then reduce to a bare simmer, cover, and braise gently for about 2 1/2 hours until the beef is fork-tender.
  6. Step 6.While the stew braises, glaze the pearl onions in a little butter and water until tender and shiny, and saute the mushrooms in butter until browned.
  7. Step 7.When the beef is tender, discard the bouquet garni and skim any fat from the surface.
  8. Step 8.If the sauce is thin, lift out the meat and reduce the liquid until it coats a spoon, then return the meat.
  9. Step 9.Stir in the glazed pearl onions and sauteed mushrooms and simmer a few minutes to combine.
  10. Step 10.Adjust the seasoning and serve hot, ideally with boiled potatoes or crusty bread.

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