Bourdain's Boeuf Bourguignon

* 2 pounds beef shoulder or neck, cut into 1 1/2-inch pieces
* Salt and freshly ground black 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 clove garlic
* 1 bouquet garni (a tied bundle of herbs, usually thyme, bay and parsley)
* A little chopped flat-leaf parsley

Heat oil to almost smoking. Add meat, slowly. Brown it. Remove. Heat to med high and add chopped onions and nearly caramelize. Sprinkle flour. cook 3-5 mins more, scrapping pan. Add wine and boil.. Adds all remaining ingredients + meat and add just enough water to cover meat by extra third. Bring to boil, reduce to simmer, and tend for several hours. Remove scum and oil every 15 mins, and scrape bottom of pan. Cook like this for at least two more hours. Cut corners, and it tastes bad. For best taste, cool and refrigerate overnight and reheat.

Makes 6 servings about 1 1/2 cups ea.

Number of Servings: 6

Recipe submitted by SparkPeople user 228MARKFRANCIS.