PrintEating in with Les Halles: Boeuf Bourguignon
There is something very warm about Les Halles on Park Avenue South. Maybe that it is always brimming with people and their accompanying body heat. Maybe it is the warm wooden shade of the walls. Maybe it is the fact that I always order French onion soup. Be that as it may, it is the perfect refuge from the winter.
But if you can't bring yourself to Anthony Bourdain's French comfort food, bring his French comfort food to you. Bourdain claims that this Boeuf Bourguignon is one of the easiest, but best, recipes in his Les Halles cookbook. In just three steps, you'll have what everyone dreams of in winter but never writes on their Christmas list: deep, rich, bone-clinging stew—and for a lot less than the average cost of an entree at Les Halles, which can run you up to $32.
Here's the recipe for Bourdain's Boeuf Bourguignon »
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