Les Halles's Boeuf Bourguignon Recipe

Name: Les Halles's Boeuf Bourguignon Recipe
Prep time: 10 min
Cook time: 165 min
Total time: 175 min
Yield: 6
Ingredients: 2 pounds of beef shoulder or neck, cut into 1 1/2–inch pieces; Salt and pepper; 1/4 cup olive oil; 4 onions, thinly sliced; 2 tablespoons all-purpose flour; 1 cup red Burgundy; 6 carrots, cut into 1-inch pieces; 1 garlic clove; 1 bouquet garni; A little chopped flat parsley

There is something very warm about Les Halles on Park Avenue South. Maybe that it is always brimming with people and their accompanying body heat. Maybe it is the warm wooden shade of the walls. Maybe it is the fact that I always order French onion soup. Be that as it may, it is the perfect refuge from the winter.

But if you can't bring yourself to Anthony Bourdain's French comfort food, bring his French comfort food to you. Bourdain claims that this Boeuf Bourguignon is one of the easiest, but best, recipes in his Les Halles cookbook. In just three steps, you'll have what everyone dreams of in winter but never writes on their Christmas list: deep, rich, bone-clinging stew—and for a lot less than the average cost of an entree at Les Halles, which can run you up to $32.

Les Halles's Boeuf Bourguignon Recipe

Prep 10 mins

Cook 2 hrs 45 mins

Total 2 hrs 55 mins

Serves 4 to 6 servings

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2 pounds beef shoulder or neck, cut into 1 1/2–inch pieces
Salt and pepper
1/4 cup olive oil
4 onions, thinly sliced
2 tablespoons all-purpose flour
1 cup red Burgundy
6 carrots, cut into 1-inch pieces
1 garlic clove
1 bouquet garni
A little chopped flat parsley

Season the meat with salt and pepper. In the Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat, in batches, and sear on all sides until it is well browned. 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 a 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 the really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil.
Return the meat to the pot and add the 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 to a gentle simmer, and let cook for about 2 hours, or until the meat is tender.
Check the dish every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or scorching. You should also skim off any foam or sum or oil collecting on the surface. When done, removed and discard the bouquet garni, add the chopped parsley to the pot, and serve.

Nutrition Facts (per serving)
563	Calories
34g	Fat
14g	Carbs
41g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	563
% Daily Value*
Total Fat 34g	44%
Saturated Fat 12g	58%
Cholesterol 131mg	44%
Sodium 309mg	13%
Total Carbohydrate 14g	5%
Dietary Fiber 3g	10%
Total Sugars 5g
Protein 41g
Vitamin C 7mg	35%
Calcium 61mg	5%
Iron 4mg	23%
Potassium 709mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.