Les Halles's Boeuf Bourguignon Recipe

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.

Recipe Facts

Prep: 10 mins
Cook: 2 hrs 45 mins
Total: 2 hrs 55 mins
Serves: 4 to 6 servings

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Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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)
476 Calories
28g Fat
20g Carbs
32g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 476
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 45%
Cholesterol 99mg 33%
Sodium 593mg 26%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 32g
Vitamin C 10mg 48%
Calcium 66mg 5%
Iron 3mg 18%
Potassium 675mg 14%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)