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Anthony Bourdain beef French Northern California recipes

Beef Bourguignon

After the success I had with the Momofuku-inspired Braised Beef Short Ribs a couple weeks ago, I thought I’d give braising another try, this time with Beef Bourguignon. There are so many ways to prepare this classic dish, but I was looking for something quick and dirty. This is where Anthony Bourdain comes into the picture. Bourdain’s Boeuf Bourguignon recipe has been hailed for being both delicious and incredibly easy, so I went looking for it online since I don’t own the Les Halles Cookbook yet. A little Google-fu led me to the Washington Post, and I was on my way. Here’s a picture of the final product, and yes, it was as good as it looks.


Beef Bourgignon

I had to tweak the recipe a bit to accommodate the ingredients I had one hand. To start, I used four pounds of bone-in English cut short ribs. I only had one onion, but we did buy an enormous leek at the farmer’s market that morning, so I used that to compensate. I also didn’t have a bottle of Burgundy handy, so I used a bottle of Magnificent Winery’s House Wine that was left over from our 2005 wedding.

To finish the dish, I strained the braising liquid before reducing it down a bit, and then roasted some carrots and potatoes in a separate pan before adding it to the meat. This finishing step ensures that you have freshly cooked vegetables in the stew and not the mushy ones from the braising liquid.

The recipe that follows after the jump is basically how it was printed, but with my modifications.