Anthony Bourdain’s Beef Bourguignon with Rich Onion-Thickened Sauce

Instructions

1. 1

   Thoroughly pat the meat dry with paper towels and generously season it with salt and pepper.

2. 2

   In a Dutch oven over high heat, heat half of the oil until shimmering.

3. 3

   Working in several batches and without moving the meat much, sear the meat on all sides until well browned, adding more oil as needed.

4. 4

   Transfer the well-browned meat to a plate.

5. 5

   Reduce the heat to medium-high and add the onions and any remaining oil to the pot. Cook, stirring from time to time, until the onions have softened and turned golden, about 10 minutes.

6. 6

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

7. 7

   Add the wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot.

8. 8

   Once the wine starts to boil, return the meat and accumulated juices to the pot. Add the carrots, garlic, bouquet garni, 1 1/2 cups water, and demi-glace if using.

9. 9

   Bring to a boil, then reduce the heat to medium-low and cook uncovered until the meat is tender, 2 to 2 1/2 hours. Skim off any foam or oil that accumulates on the surface.

10. 10

    Check the stew every 15 to 20 minutes, stirring and scraping the bottom to prevent scorching or sticking.

11. 11

    Continue adding 1/4 to 1/2 cup water as needed, up to 2 1/2 to 3 cups total, to ensure enough liquid cooks down and concentrates. If the stew begins to stick, reduce the heat to low.

12. 12

    When the onions have fallen apart into a thick, rich sauce that coats the meat, discard the bouquet garni. Taste, season with more salt if desired, garnish with parsley, and serve.