Name: Anthony Bourdain’s Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; Salt and freshly ground black pepper; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, sliced; 2 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 2 cups red wine (preferably Burgundy); 2 cups beef stock; 1 bay leaf; 4 sprigs of thyme; 1 cup pearl onions, peeled; 1 lb button mushrooms, sliced; 2 tbsp unsalted butter

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There's nothing quite like the comforting aroma of Anthony Bourdain’s Beef Bourguignon bubbling away on the stove. This timeless French classic marries tender beef, earthy vegetables, and a rich red wine sauce, creating a dish that's equal parts hearty and luxurious.

I first encountered this recipe in one of Bourdain’s cookbooks and was struck by its simplicity and depth. It quickly became a family favorite, perfect for special occasions or when I simply want to indulge in a soul-warming meal. Ready to channel your inner chef? Let’s dive into why this recipe deserves a spot in your rotation.

Why You’ll Love This Beef Bourguignon

Get ready to fall in love with this bold and flavorful dish. Anthony Bourdain’s Beef Bourguignon isn’t just a recipe; it’s an experience that brings classic French cuisine to your table.

First off, it’s surprisingly approachable. While it has a reputation for being a gourmet dish, this version simplifies the process without sacrificing its authentic flavor. With straightforward steps and accessible ingredients, even beginner cooks can feel like pros.

The flavor is out of this world. From the depth of the red wine sauce to the tender beef that melts in your mouth, each bite feels like a celebration. It’s the kind of meal that turns an ordinary dinner into a memorable event.

This dish is perfect for gatherings. Made to be shared, it feeds a crowd while giving off an air of elegance. Your guests will think you spent hours in the kitchen, but only you’ll know the secret of its simplicity.

Finally, it’s a make-ahead dream. Like most stews, this Beef Bourguignon tastes even better the next day, making it ideal for meal prepping or impressing guests without last-minute stress.

Let’s take a closer look at the key ingredients that make this dish shine.

Ingredients Notes

The beauty of Anthony Bourdain’s Beef Bourguignon lies in its harmonious blend of simple yet powerful ingredients. Each element plays a crucial role in building the dish’s robust flavor profile.

Beef Chuck Roast is the star of the show. Its marbled texture ensures tender, juicy results after slow cooking. Cut it into large chunks for that signature rustic presentation. Avoid leaner cuts like sirloin, as they can become dry during braising.

Red Wine is the backbone of the sauce, delivering depth and complexity. A dry red, such as a Burgundy or Pinot Noir, works best. Choose a wine you’d enjoy drinking – it makes all the difference.

Pearl Onions and Carrots add a sweet, earthy contrast to the rich sauce. Their texture holds up beautifully during the cooking process, creating pops of color and flavor in every bite.

Cremini Mushrooms contribute a meaty, umami quality. Sautéing them beforehand enhances their flavor and keeps them from becoming too soft in the stew.

For seasoning, fresh thyme and bay leaves infuse the dish with aromatic depth. While dried herbs can work in a pinch, fresh herbs elevate the overall flavor.

Special equipment? A heavy-bottomed Dutch oven is essential. Its even heat distribution ensures your Bourguignon cooks perfectly, achieving that silky sauce and fork-tender beef.

How to Make This Beef Bourguignon

Creating Anthony Bourdain’s Beef Bourguignon is a rewarding process that fills your kitchen with incredible aromas. Here’s how to master this classic step by step.

Begin by prepping your ingredients. Cut the beef chuck roast into large, evenly sized pieces and pat them dry with paper towels. This step is crucial for achieving a good sear. Dice your carrots, prepare your pearl onions, and slice the mushrooms.

Heat a splash of oil in a Dutch oven over medium-high heat. Work in batches to sear the beef, ensuring it develops a deep brown crust on all sides. Don’t rush – this step adds an essential layer of flavor. Once browned, set the beef aside.

In the same pot, sauté the pearl onions and carrots until they start to soften. Add the mushrooms, cooking them until they release their moisture and develop a golden hue. Remove the vegetables and set them aside with the beef.

Deglaze the pot with a generous pour of red wine, scraping up any browned bits. This is where the magic happens – those caramelized pieces pack a flavor punch. Add the beef back to the pot, along with the remaining wine, beef stock, thyme, and bay leaves.

Bring the mixture to a simmer, cover, and transfer to a preheated oven at 325°F. Allow it to braise for 2-3 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.

Finish by returning the cooked vegetables to the pot for the final 30 minutes of cooking. This step ensures they stay vibrant and flavorful.

Storage Options

Leftovers of this Beef Bourguignon are a treasure. Store any remaining stew in an airtight container in the refrigerator for up to four days.

For longer storage, freeze it in portioned containers for up to three months. Thaw overnight in the fridge before reheating.

To reheat, warm the stew gently on the stovetop over medium heat, stirring occasionally. Add a splash of beef stock or water if the sauce has thickened too much during storage.

Variations and Substitutions

This recipe is versatile, allowing for tweaks based on your preferences or pantry.

For a leaner option, substitute chicken thighs for the beef, creating a lighter yet still flavorful dish.

Want a vegetarian version? Swap the beef for hearty vegetables like parsnips and add lentils for protein. Use vegetable stock instead of beef stock.

Short on time? Use a pressure cooker to reduce the cooking time significantly while maintaining that slow-cooked taste.

Not a fan of pearl onions? Regular diced onions can be used instead, though the pearl onions add a touch of elegance to the presentation.

For a twist, add a tablespoon of tomato paste while deglazing the pot for added depth and a slight tanginess in the sauce.

Embrace the joy of experimenting with this timeless recipe – it’s a canvas for culinary creativity. Whether you stick to Anthony Bourdain’s classic version or put your own spin on it, this Beef Bourguignon is destined to become a favorite in your kitchen.