Beef bourguignon, Anthony Bourdain's version

Cut the beef into one and a half inch pieces and season with salt and pepper.

Slice the onions and cut the carrots into one inch pieces.

Heat the olive oil in a Dutch oven over high heat.

Brown the meat on all sides in batches, not all at once, until well browned; remove.

Lower the heat to medium and cook the four sliced onions about 10 minutes until soft and golden brown.

Add the flour and cook it with the onions two to three minutes.

Deglaze with the red burgundy, scraping the pan.

Once the wine is boiling, return the beef and add the carrots, garlic and enough water to cover everything by one third.

Add the herb bouquet of parsley, thyme and bay leaves, and the demi-glace.

Skim the foam and scum from the surface.

Turn down to a simmer for around two hours, until the meat breaks apart with a fork; this run took about three hours.

Check every 15 to 20 minutes that nothing is burning on the bottom and that the seasoning is balanced, removing anything unwanted from the surface.

Add more salt and pepper, remove the herb bouquet and the whole garlic clove.

Add chopped parsley to the pot and serve.