- Meat and poultry
- Beef stews and casseroles
- Beef bourguignon
Beef Bourguignon is a classic dish of Burgundy, designed to celebrate the wines for which Burgundy is famous. The Bouquet Garni adds a special flavour to this Beef Bourguignon recipe.
84 people made this
- 250ml beef stock
- 3 tablespoons plain flour
- 1 tablespoon tomato puree
- 1 teaspoon beef demi glace or concentrated beef stock
- 3 tablespoons bacon dripping
- 450g beef topside, diced into 5cm pieces
- 3 tablespoons sherry
- 250g chopped onions
- 250ml Burgundy wine
- Bouquet Garni
- 3 sprigs fresh parsley
- 3 sprigs fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
MethodPrep:20min ›Cook:3hr ›Ready in:3hr20min
- In a small bowl, mix together beef stock, flour, tomato puree and demi glace; set aside.
- Heat bacon dripping in a large heavy frying pan over medium heat. Add beef, and cook until brown on all sides. Remove beef from pan; set aside. Stir the sherry into the pan. Add the onions, and cook about 5 minutes. Blend in the tomato puree mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the bouquet garni: Place parsley, rosemary, thyme and bay leaf in a square of muslin. Place bouquet in sauce.
- Return beef to pan. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
- Melt butter in a small frying pan over medium heat. Saute mushrooms until lightly browned. Add to beef in the pan, and continue cooking 15 minutes. Discard bouquet garni. Serve sprinkled with parsley.
Reviews & ratingsAverage global rating:(79)
Reviews in English (64)
With this recipe, Elliana has come up with a classic and near authentic French beef stew, or "Boeuf a la Bourguignonne" and has the perfect blend and balance of flavors. Doubling the sauce is not necessary; there is more than enough. The sherry is not critical if you don't have it, and beef base or a little reduced beef stock could easily be substituted for the demi glace. I added some fresh minced garlic with the onion and used a French Pinot Noir, though any full-bodied red wine would work. I used top round, but I think I would have been more pleased with just regular ol' stew meat or a rump roast, cut into 2-inch chunks. Probably the most useful suggestion I could offer regards the cooking method itself--rather than simmering on the stovetop for 3 hours, I'll at that point in the preparation finish it in a 300-325 degree oven for a few hours. The heat will be more uniform, it will free up the stovetop, and elimate the need for stirring or peeking. I served this with smashed new potatoes and "Shaved Brussels Sprouts with Bacon and Almonds" from this site. Not a fancy dish, just comfort food at its finest.-05 Mar 2008
This is one of my favorite recipes from this website. Takes some time, but worth it, and doesn't require you to hover around while it simmers for 3 hours. It just looks like beef stew, which I'm not a big fan of, but it is so much better than that! On the advice of other reviewers, I doubled the sauce including the beef broth mixture, the sherry & wine, and am glad I increased the quantity. The gravy is very good! The recipe says to cut the beef into 3" pieces, but I cut it into 1" pieces. I also tossed the bacon in from the bacon drippings. I did not have a clue what beef demi-glace was, but I happened upon it in the grocery store near the bouillion cubes. Demi-glace is a bit pricey, but it is very worth it; the flavor it brings is wonderful; I froze the part I didn't use for next time. Thank you, Elliana!-11 May 2006
by Valerie Brunmeier
What a great recipe. So much better than others I've tried that just seemed too much like stew. I have a great tip for the herb bouquet that I learned from Tyler Florence on Food Network. Instead of using cheesecloth to wrap the herbs, take a slice of uncooked bacon and wrap it around a bundle of rosemary and another piece to wrap around some sprigs of thyme. Cook these in your pan as the first step until you render out some of the bacon fat and the bacon is nicely browned. Remove the bacon/herb bundles and proceed as directed. You then can add the bundles back when directed in the recipe to simmer in the sauce. Since the recipe calls for using bacon drippings this really works well. I opted to chop my fresh parsley and add it at the end with the mushrooms. I used good quality beef base to make my broth and as a substitute for the demi glace. I doubled the sauce ingredients as recommended by other reviewers which is definitely the way to go. Just make sure you have a good amount of meat so the ratio is correct. Served with mashed potatoes (to soak up all that gravy) and peas and carrots.-26 Feb 2007
In Our Grandmothers' Kitchens
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14 Responses to “In a Stew about the Oscars”
Fabulous posting. Like you, I saw Julie & Julia, but I am far less forgiving of the blogger Julie Powell, her story was far less compelling than that of Julia and her Paul. I adored “My Life in France.” I no longer eat boeuf, but your photo made me hungry and want to!
Hmmm… We need to get you out of the kitchen, away from your computer and into a movie theater on a regular basis. Maybe enroll you in a weekly matinee therapy program (with popcorn, of course). You’re right to recall the Oscar parties you once hosted – they were a bright spot in the too-long, too-cold winter and I was amazed that so many townspeople were willing to venture out (on a weeknight back then), but of course the food, the conversation, the décor (with all your movie memorabilia), the red carpet arrivals and gossip and then the ceremony itself were obvious draws. And the food was terrific and plentiful. The wonder of it all, beyond your energy in producing the evening at your house, which was the local equivalent of a Hollywood production, was that almost every year Charlotte Thwing (who hadn’t seen a single one of the nominated films) would win the prize for most right award guesses!
Let us hope you can arrange your schedule to resume hosting the Oscars in Hawley, and perhaps to celebrate your return, one of us will be the guest who makes the Boeuf Bourguignon to share on that future winter night. It’s too early in the morning to contemplate such a dish, but it certainly looks delicious. Since you’re (this year) in nearly the same predicament as Charlotte was, aren’t you going to take a shot at guessing the winners? My hope for Best Picture is “The Hurt Locker” (short on food inspiration unless MRE’s count). Maybe Ruth Reichl will get a movie deal for one of her books, or “The Pudding Hollow Cookbook” will become the next “Fried Green Tomatoes”. But thank you for this posting: Sunday night it’s the comfort of today’s recipe (and perhaps some left over cherry pudding for dessert).
Wow – those parties sound like they were great! I have not seen Julie and Julia yet, but hopefully will. I just saw the 3D Avatar again… it was great! So I suggest it and will be crossing my fingers to support it this year. But I have heard good things about J & J so hopefully they will both get awards.
This posting reminds me of Movie Night at my house growing up. When something was coming on TV, sometimes we’d go all out and have Movie Night complete with decorations, special hors d’oeuvres, and streamers. It really did make the night more fun. Love the posting! Off to Twitter and get downtown to make a birdbath. Later!
Hmm. I stayed away from the movie because I didn’t want to see a cartoonish characterization of Julia Child. You say it’s worth it, so I’ll watch it.
Tinky, you can see many of the nominated films from the comfort of your own home via Netflix. I hadn’t realized that Hurt Locker was available to view outside of the theatre until a friend suggested Neflix. I think Crazy Heart also is available that way. Frankly, the movies I go to see don’t exactly attract crowds, so it’s not as though I’m missing the reactions, etc., from fellow movie goers.
It’s brisket tonight and latkes!
Tinky….your beef stew looks fabulous and I feel warmed and enriched just looking at it! I adore beef stew….it’s hard to think of anything else that makes winter wonderful.
Marty and I just saw the movie (via netflix) a couple of weeks ago. We loved it!
Boeuf Bourguignon with cauliflower mash
- 4 oz. 110 g butter, divided
- 2 lbs 900 g chuck roast, cut into 1.5" (2.5 cm) cubes
- 5 oz. 140 g bacon, cut into smaller pieces
- 4 oz. 110 g pearl onion pearl onions or yellow onion , cut into smaller pieces yellow onions , cut into smaller pieces
- 3 3 garlic clove, sliced garlic cloves, sliced
- 1 (2¼ oz.) 1 (60 g) carrot, peeled and sliced carrots, peeled and sliced
- 5 oz. 140 g mushrooms, sliced
- 2 cups 475 ml dry red wine
- 2 2 bay leaf bay leaves
- 1 tsp 1 tsp dried thyme
- salt and ground black pepper
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Recommended special equipment
- Dutch oven, large heavy-bottomed pot, or a slow cooker
- Immersion blender or a hand-held electric mixer
Use the slow cooker
This recipe also works well with a slow cooker. Follow it as written up until step 6 at that point, put everything in your slow cooker and cook on high for 4 hours or low for 6-8 hours.
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Is th recips ok when you on Keto for 2 weeks
At 13g carbs per serving, this is more of a moderate low carb recipe rather than strict keto.
OMG this is amazing. I used Sebastiani Cabernet Sauvignon for the wine. Enjoying a bit of the leftover bottle with my bowl of Boeuf Bourguignon.
I made this tonight. Seasoning is delicious. Meat was tender. I just didn’t care for the thin souplike consistency. How could you legally thicken the stew. I’m pretty sure the French original version was a thick stew like consistency. Please help.
You could add some glucomannan or xanthan gum to thicken the stew if it didn't reduce enough during the 1.5 hour cooking phase.
Hi - love it! .. any advice on oven cooking. trying it at 125c for now - but may I need a higher temp?
Unfortunately we have not tested this recipe in the oven, just on the stove and in a slow cooker.
Boeuf Bourguignon recipe - Recipes
Slow cooking is the secret to this dish. Beef burgundy known in French as Boeuf Bourguignon, a well know and popular dish across France. It’s a slow cooked stew, braised in red wine and beef stock and arguably one of the most delicious beef dishes in existence. I used rump steak in this recipe but you can use any cheaper style cuts or gelatinous meats such as chuck, as it cooks for hours and still be amazingly tender. Use a good red wine, as they say, a wine that you would enjoy to drink, ideally a French burgundy (Bourgogne) or any full flavoured aromatic red such as Pinot noir or Cabernet Sauvignon. Of course buy an extra bottle or two and enjoy it with your delicious meal.
- 1kg - 2.2lbs good quality beef for stewing (i.e rump, chuck) 120g - 4oz smoky bacon 1 large brown onion 2 bay leaves 1 piece of celery (half stick) 5-6 sprigs of thyme 1 small handful of fresh Italian parsley 1 bottle of red wine (ideally French Bourgogne or a Pinot Noir) 2 cups beef stock (you can use cubes diluted in 2 cups of water) 2 cloves of garlic 2 tbsp of tomato paste 12 baby carrots 150g - 5oz small shallots (approx 12 -16) 150g - 5oz white button mushrooms 100g - 3.5oz butter 2 tbsp all purpose flour Cooking oil (recommend grapeseed) Salt and pepper
Slice your beef into chunky stewing size cubes and season it with just a little bit of salt.
Peel and slice the onions quite finely. Keep aside.
Place a frying pan over high heat, add some cooking oil. Once oil is hot, add one third of your meat and caramelise until nice and brown. Remove and keep the meat aside (on a plate or bowl). Add a little more oil and repeat the same process two more times until all the meat is nicely browned. All the meat should be aside and Dutch oven empty.
Chop the onion roughly. Add a little more oil to the same frying pan and add the onion. Keep stirring until the chopped onion is well caramelised.
In the inner curved part of your celery stick, place the bay leaf, parsley, thyme and tie it up using kitchen twine. This is known as a “Bouquet Garni”. Keep aside.
Deglase the caramelised onions using a whole bottle of red wine. Bring wine to a simmer and using a match or lighter, flambe the wine to burn the alcohol. Be very careful, don’t risk it if unsure!
Place a dutch oven (stewing pot with lid) on low heat.
Add the cooked meat with its juices.
Add the red wine with onion.
Add the garlic, crushed or grated.
Add the tomato paste and half season with salt and pepper (we will season again later) and gently stir. Bring to a gentle simmer.
Peel, top and tail and wash your carrots, and add them to meat.
Add the lid and place in pre-heated oven and bake for 150 min at 275°F – 135°C.
Peel shallots, if too big slice in half.
Cut large mushrooms into quarters, if mushrooms are smaller, cut in half, if real small leave whole.
Melt the butter in frying pan and add the shallots, bacon and gently fry until slightly caramelised.
Add the mushrooms and continue cooking for 2 minutes.
Add the flour to the mushroom, bacon and shallots and mix well for 30 seconds. Turn off heat.
After 60 minute cooking, remove from oven and add the mushroom, shallot and bacon and mix well. Return to oven with the lid off.
Once cooked, scoop out all the ingredients, place in a mixing bowl. Reduce the remaining sauce in Dutch oven on high heat, until it’s a little thicker, then return your ingredients to the sauce. Ready to serve.
Serve with boiled potatoes or boiled pasta. Garnish with parsley leaves or chopped parsley.
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 25 minutes
Cook Time: 2 hours and 35 minutes
Total Time: 3 hours
1 tablespoon vegetable oil
4 ounces slab bacon, cut into ¼-inch lardons
3 pounds boneless beef chuck, cut into 2-inch pieces
Kosher salt and freshly ground black pepper, to taste
2 yellow onions, finely chopped
4 garlic cloves, finely chopped
3 cups dry red wine (preferably from Burgundy)
1 pound cremini mushrooms, stems removed and caps quartered
1 pound pearl onions, peeled
2 carrots, diced into ½-inch pieces
Freshly chopped parsley, for garnish
1. In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the bacon lardons and cook until golden brown, 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Season the beef with salt and pepper, then add it to the pot. Cook, turning as needed, until golden brown, 16 to 18 minutes. Transfer the beef to the plate with the bacon.
2. Add the onions and garlic to the pot and cook until soft and caramelized, 5 minutes. Sprinkle in the flour and cook for another 2 minutes. Add the cognac and stir, scraping up any fond that has developed on the bottom of the pot. Slowly pour in the wine and the beef stock, stirring until incorporated.
3. Using butcher's twine, tie together the parsley stems, thyme, bay leaves and celery, then add the bundle to the pot, along with the reserved beef and bacon. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until the beef is tender and the sauce is thickened, 2 hours.
4. Meanwhile, in a large skillet, heat the butter over medium-high heat. Add the mushrooms, onions and carrots, and cook until golden brown, 10 to 12 minutes. Stir into the braising beef for the last 30 minutes of cooking.
5. Season with salt and pepper, then divide between bowls. Garnish with parsley and serve.
- 4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
- 3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
- Coarse salt and ground pepper
- 1/3 cup all-purpose flour
- 1 large onion, chopped
- 3 large cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 6 medium carrots, cut diagonally into 3/4-inch slices
- 1 bottle dry red wine (3 cups)
- 1/2 teaspoon dried thyme
- Roasted Mushrooms and Pearl Onions
In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate set aside. Reserve bacon fat.
Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
Pour 1/2 cup water into pan bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
Add onion and garlic cook, stirring, until slightly softened, 3 minutes. Add tomato paste cook 1 minute.
Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
Skim fat off surface of stew discard. Stir Roasted Mushrooms and Pearl Onions into beef season with salt and pepper. Serve, or refrigerate, covered, up to overnight.
Boeuf Bourguignon Classique, the Jacques Pépin one
Many people have tasted my boeuf bourguignon, and many people want the recipe afterwards. It is the best version I have ever found, and it’s by no other than Jacques Pépin. The recipe was taken from Food & Wine magazine, April 2007 issue. Serve with a robust and full-bodied Cabernet Sauvignon.
Beef Stew in Red Wine Sauce
“This is the quintessential beef stew. Jacques Pépin’s mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce.”
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
- Freshly ground black pepper
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 tablespoon all-purpose flour
- One 750-milliliter bottle dry red wine
- 2 bay leaves
- 1 thyme sprig
- One 5-ounce piece of pancetta
- 15 pearl or small cipollini onions, peeled
- 15 cremini mushrooms
- 15 baby carrots, peeled
- Chopped fresh parsley, for garnish
Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.
- 2 pounds chuck eye roast, cut into 2-inch pieces (ask your butcher about it, it's much more tender than stew cut meat)
- 1 bag pearl onions, frozen (you can go with fresh, but it's a hassle to peel those babies!)
- 2 medium carrots, washed and finely chopped
- 2 cloves garlic, minced
- 4 strips quality bacon (it's easier to cut while frozen)
- 1 1/2 cups Burgundy wine (or any red wine)
- 1 cup beef broth (I don't recommend bouillon cubes, as they can be salty)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon (heaping) tomato paste
- 1 pound fresh white mushrooms, quartered
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 to 4 sprigs fresh thyme (or 2 to 3 teaspoons dried thyme, fresh is best)
- 2 sprigs fresh marjoram
- 1 Bay leaf
- Flour, salt & pepper (for seasoning the meat)
- Olive oil
- 1/2 cup fresh parsley, chopped for garnish
Anthony Bourdain’s Boeuf Bourguignon Recipe
In season six of Anthony Bourdain’s famous show No Reservations, which aired on the Travel Channel, Bourdain took us beyond the camera and into kitchen. Co-starring famous chefs like Thomas Keller and Jacques Pepin, the “Techniques” episode gave a glimpse of what it really takes to be a good home chef, and some of the basic techniques and recipes one should master – including the French classic Boeuf Bourguignon.
In the episode, Bourdain cooks up his own Boeuf Bourguignon recipe in the kitchen at the now-closed Les Halles in New York – the same Les Halles Bourdain worked at until his emergence into stardom on the Food Network, and later the Travel Channel.
This Boeuf Bourguignon recipe isn’t complicated. It doesn’t require any particular difficult-to-master skills, and the ingredients are in any grocery store. So, below is a breakdown of Bourdain’s recipe from this unique episode that really spawned the idea that the mastery taking places in world-class kitchens is attainable for us home chefs as well!
2 pounds boneless beef shoulder, cut into cubes
Freshly ground black pepper
4 medium onions, sliced thin
2 cups red wine (burgundy preferred)
6 medium carrots, peeled and cut into 1-inch pieces
1 bouquet garni (tied herbs, including thyme, bay, and parsley)
Generously season the meat with salt and pepper.
In a Dutch oven over high heat, heat the oil until shimmering. Add the meat in several batches and sear on all sides until well browned (not gray). Don’t move the meat much, let it get a nice sear.
If you add too much meat in the pot at once, you’ll steam, instead of sear, the meat. Transfer the meat to a plate once well browned.
Reduce the heat to medium-high and add the onions to the pot. Cook, stirring from time to time, until the onions have softened and turn golden, about 10 minutes.
Sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes. Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot.
Once the wine starts to boil, return the meat and its accumulated juices to the pot, along with the carrots, garlic and the 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’ll need plenty of liquid even after it cooks down and reduces.
Bring to a boil, then reduce the heat to medium-low cook, uncovered until the meat is tender, about 2 hours.
Be sure to check on the stew every 15 to 20 minutes, stirring and scraping the bottom of the pot to prevent scorching or sticking.
Skim off any foam, scum or oil that might accumulate on the surface.
When the stew is done, discard the bouquet garni, add the chopped parsley to the pot and serve.
Anthony Bourdain's Boeuf Bourguignon
Anthony Bourdain's take on the classic dish of beef braised in red wine requires time, but no complicated ingredients or techniques. The reward: a satisfying, hearty stew in which the tender meat and rich, silken sauce are the stars.
As Bourdain writes in his "Les Halles Cookbook": "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 Cote de Nuit Villages Pommard."
Make Ahead: For best flavor, this dish should be made 1 day in advance. The stew will keep up to 3 days in the refrigerator and 2 to 3 months in the freezer. Thaw in the refrigerator or microwave and finish heating on the stove top.
Where to Buy: Demi-glace is a concentrated sauce typically made with a meat stock and sometimes wine it is available in the soup aisle of large grocery stores.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Thoroughly pat the meat dry with paper towels and generously season it with salt and pepper.
In a Dutch oven over high heat, heat half of the oil until shimmering. Working in several batches, and without moving the meat much, sear the meat on all sides until well browned, adding more oil as needed. (If you try to cook too much meat at once, it will steam and turn gray instead of brown.) Once the meat is well browned, transfer to a plate.
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 turn golden, about 10 minutes. Sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes. Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot.
Once the wine starts to boil, return the meat and its accumulated juices to the pot, and add the carrots, garlic and the bouquet garni. Add 1 1/2 cups of water (and about 2 tablespoons of demi-glace, if you have it). 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, skimming off any foam or oil that might accumulate on the surface. Check on the stew every 15 to 20 minutes, stirring and scraping the bottom of the pot to prevent scorching or sticking. As you check on the stew, continue adding 1/4 cup to 1/2 cup water, as needed, up to 2 1/2 to 3 cups total — to ensure there is enough liquid to cook down and concentrate. If the stew begins to stick, reduce the heat to low. The onions should fall apart, creating a thick, rich sauce that coats the meat.
When the stew is done, discard the bouquet garni, taste the stew and season with more salt, if desired. Garnish with the chopped parsley and serve.
Adapted from "Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking," by Anthony Bourdain with Jose de Meirelles and Phillipe Lajaunie (Bloomsbury USA, 2004).