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Anthony Bourdain’s Beef Bourguignon Recipe

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Discover Anthony Bourdain’s legendary Beef Bourguignon recipe, a slow-cooked French dish loaded with tender beef, red wine, and aromatic herbs.

Ingredients

Scale
  • 3 lbs beef chuck, cut into 2-inch cubes
  • Salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 4 slices thick-cut bacon, diced
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 2 cups red wine (preferably Burgundy)
  • 2 cups beef stock
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 8 pearl onions, peeled
  • 10-12 cremini mushrooms, sliced
  • 2 tbsp butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season beef cubes with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches and set aside.
  4. Add diced bacon to the pot and cook until crispy. Remove and set aside.
  5. In the same pot, sauté onion and carrots until softened, about 5 minutes. Add garlic and cook for 1 minute.
  6. Stir in tomato paste and flour, cooking for 2-3 minutes.
  7. Deglaze the pot with red wine, scraping up browned bits. Let the wine simmer for 5 minutes.
  8. Add beef stock, bay leaf, thyme, and the browned beef back to the pot. Bring to a simmer.
  9. Cover and transfer to the oven. Cook for 2.5 to 3 hours, stirring occasionally.
  10. In the last 30 minutes, sauté pearl onions and mushrooms in butter until golden. Add to the stew.
  11. Remove bay leaf and thyme sprigs. Serve hot, garnished with parsley.

Notes

  • For best results, use a good-quality red wine like Burgundy.
  • Serve with crusty bread or mashed potatoes for a complete meal.
  • Leftovers taste even better the next day as the flavors meld.

Nutrition

Find it online: https://elianarecipes.com/anthony-bourdains-beef-bourguignon-recipe/