Boeuf Bourguignon from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • herb bouquet
  • carrots
  • parsley
  • beef
  • store-cupboard ingredients
  • Burgundy wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on April 17, 2012

    This is still my go-to boeuf bourguignon recipe, with a few tweaks. For the meat, I used good-quality chuck roast that I cut in 1.5 to 2-inch cubes. It's important to make sure to brown the meat really well on all sides. I used an entire bottle of wine instead of 1 cup. I used demi-glace (about 1 tablespoon). I used 1 very large onion (4 onions in the recipe). I put my covered dutch oven in the oven at 325F so I don't have to use the stove for the braising step. At the end, I added a garnish of fried lardons (homemade tesa/pancetta) and lightly browned pearl onions. I made this recipe numerous times in the past and the sauce is not very thick. Using the whole bottle of wine resulted in a thick sauce that was wonderful as is and did not need to be further reduced. Picture here on eGullet:

  • Delys77 on October 31, 2011

    Good but not as good as Julia's and odd that some of the garnish is missing.

  • fprincess on October 20, 2010

    This recipe has the advantage of being simple, however for me there are two major ingredients missing - the lardons (diced bacon) and the pearl onions.

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