AARP Membership: Just $16 a Year

Highlights

Close

Dunkin' Donuts

Members receive a Donut with purchase of a L or XL beverage

AARP Salutes Our Heroes

Thanks to the veterans who served our country

Savings Icon

Tanger Outlets

Access to a free coupon book

Technical Icon

Black Community

How to live your best life

Tell Us Your Story

Let us know how the new health care law helps you

Contests and
Sweeps

You Could Win $50,000!

Plus you’ll get free tips and tools to help you find your 
perfect path to retirement
See official rules.

Most Popular
Articles

Viewed

Recommended

Commented

Boeuf Bourguignon

Cookstr
  • Course: Main Course
  • Total Time: Under 4 Hours
  • Skill Level: Moderate
  • Cost: Inexpensive
    • Print
    • Recommend
    boeuf-bourguignon

    Photo by: Joseph De Leo

    Traditionally, this dish is cooked entirely with red wine. And that’s fine, just fine. But if you listened to me earlier, and keep a stash of good, strong demi-glace kicking around In your freezer, a couple of spoonfuls give the sauce a nice flavor boost. This is one of the easiest dishes in this book, and also one of the best.

    Yield: Serves 8

    INGREDIENTS

    • 2 lb (900 g) paleron of beef  or same amount of shoulder or neck, cut into 1½-inch (4-cm) pieces
    • Salt and pepper
    • ¼ cup (56 ml) olive oil
    • 4 onions, thinly sliced
    • 2 tbsp (28 g) all-purpose flour
    • 1 cup (225 ml) red Burgundy
    • 6 carrots, cut into 1-inch (2.5-cm) pieces
    • 1 garlic clove
    • 1 bouquet garni
    • A little chopped flat leaf parsley

    Equipment:

    • Dutch oven, or large, heavy-bottomed pot
    • Wooden spoon
    • Large spoon or ladle

    Directions

    STAGE ONE

    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—NOT ALL AT ONCE!—and sear on all sides until it is well browned (not gray). You dump too much meat in the pot at the same time and you’ll overcrowd it; cool the thing down and you won’t get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes. 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 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 that really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil.

    STAGE TWO

    Return the meat to the pot and add the carrots, garlic, and bouquet garni. Add just enough water (and two big spoons of demi-glace, if you have it) so that the liquid covers the meat by one third—meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a stew, so you want plenty of liquid, even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender).

    You should pay attention to the dish, meaning check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot, and serve.

    This dish is much better the second day. Just cool the stew down in an ice bath, or on your countertop (the Health Department is unlikely to raid your kitchen). Refrigerate overnight. When time, heat and serve. Goes well with a few boiled potatoes. But goes really well with a bottle of Côte de Nuit Villages Pommard.


    © 2004 Anthony Bourdain
    NUTRITIONAL INFORMATION

    Nutrients per serving (% daily value)

    Nutritional information includes 1/8 teaspoon of added salt per serving

    360kcal (18%)
    56mg (6%)
    7mg (12%)
    383mcg RAE (13%)
    586mg
    35mg
    24g
    5g
    2g
    12g
    53mg (18%)
    383mg (16%)
    7g (34%)
    21g (33%)
    2mg (11%)

    Discounts & Benefits

    From companies that meet the high standards of service and quality set by AARP.

    Denny's Ranchero Tilapia

    Members receive 20% off from 4 p.m. to 10 p.m. at participating Denny’s locations.

    Outback Steak

    Members save 10% on Mondays and 10% on Weekend Lunch at Outback Steakhouse.

    dinner plate of seared mahi and asparagus

    Members can save 10% every day at Landry's Restaurants, Inc.

    Member Benefits

    Members receive exclusive member benefits & affect social change. Join Today

    Featured
    Groups

    Love to Cook

    Compare family recipes for Strawberry Shortcake and other summer favorites. Discuss

    Health Nuts - AARP community group

    Health Nuts

    Get into a healthy state of mind with heart-smart recipes, fitness tips, stress relievers, and more. Discuss