increase font size
Find out why Anthony Bourdain’s boeuf bourguignon is one of The Washington Post’s most popular recipes ever
By Becky KrystalThe Washington Post
Photo by Justin Tsucalas for The Washington Post
There are more than 9,200 recipes in The Washington Post archives, and we’re adding more every day. The new dishes are what tend to capture the most attention, but there are certain entries that keep trucking along, gathering a reliable stream of readers years after they were first published.
We don’t always know exactly why. Sometimes, it’s something very search-friendly. In one case, it’s a quirk of internet indexing. In any event, Anthony Bourdain’s boeuf bourguignon is one of those entries, repeatedly breaking into our most-viewed recipes of the year. The secret sauce? I’m guessing some combination of a famous personality, a classic dish and, well, a darn good sauce, coaxed into rich, silken luxury over two-plus hours of cook time. At close to 200 ra