By ANTHONY MASTROIANNI
The late Anthony Bourdain was known as the host of several TV shows, but he was also one of the most celebrated chefs in the world. Throughout his career, he crafted many excellent recipes, and one stands high above the rest.
In 2004, The Washington Post published a piece comparing books on French cuisine by three very different prominent chefs, specifically looking at each of their takes on boeuf bourguignon. Bourdain’s recipe for the classic dish remains one of the most viewed recipes the Post has ever indexed.
Although the recipe only calls for two pounds of beef shoulder, carrots, sliced onions, and Burgundy, Bourdain had a nice way of making it special. He recommended you simply sear the little cubes of beef in batches, instead of crowding your pan with meat.