Anthony Bourdain's Boeuf Bourguignon

Step 1

1 Generously season the meat with salt and pepper

Step 2

2 In a Dutch oven over high heat, heat the oil until shimmering

Step 3

3 Add the meat in several batches and sear on all sides until well browned (not gray)

Step 4

4 Don't move the meat much, let it get a nice sear

Step 5

5 If you add too much meat in the pot at once, you'll steam, instead of sear, the meat

Step 6

6 Transfer the meat to a plate once well browned

Step 7

7 Reduce the heat to medium-high and add the onions to the pot

Step 8

8 Cook, stirring from time to time, until the onions have softened and turn golden, about 10 minutes

Step 9

9 Sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes

Step 10

10 Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot

Step 11

11 Once the wine starts to boil, return the meat and its accumulated juices to the pot, along with the carrots, garlic and the bouquet garni

Step 12

12 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

Step 13

13 This is a stew, so you'll need plenty of liquid even after it cooks down and reduces

Step 14

14 Bring to a boil, then reduce the heat to medium-low; cook, uncovered until the meat is tender, about 2 hours

Step 15

15 Be sure to check on the stew every 15 to 20 minutes, stirring and scraping the bottom of the pot to prevent scorching or sticking

Step 16

16 Skim off any foam, scum or oil that might accumulate on the surface

Step 17

17 When the stew is done, discard the bouquet garni, add the chopped parsley to the pot and serve