Name: Anthony Bourdain's Beef Bourguignon
Prep time: 20 min
Cook time: PT-492138H54M24S
Cuisine: French
Ingredients: 2 lb boneless beef shoulder or chuck; Kosher salt (to taste); Freshly ground black pepper (to taste); 1/4 cup olive oil (divided); 4 medium onions (halved and thinly sliced); 2 tablespoons all-purpose flour; 1 cup red burgundy wine (such as pinot noir); 6 medium carrots (peeled and cut into 1-inch pieces); 1 clove garlic; 1 bouquet garni; 2.5-3 cups water; 2 tablespoons demi-glace (optional but recommended); Fresh flat-leaf parsley (chopped, for garnish)

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As the rich scent of sautéing onions fills the kitchen, the colors and textures come alive, presenting a dish steeped in tradition and warmth. Imagine tender pieces of beef, beautifully browned and gently simmered in a luscious red burgundy wine, slowly melting together with sweet carrots and aromatic herbs. This is the magic of Anthony Bourdain and Beef Bourguignon, a dish that feels both luxurious and deeply comforting. It’s the perfect dinner for a chilly evening, when you want to wrap yourself in a labor of love delivered in a bowl.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Anthony Bourdain and Beef Bourguignon
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Anthony Bourdain’s Beef Bourguignon

I remember the first time I savored beef bourguignon; it was a crisp autumn evening, and my friend had invited me over. Seated around a rustic table, the aroma wafted through the air, each bite reminding me of all the love and history absorbed in this slow-cooked masterpiece. As we shared laughter and stories, I learned that it’s more than just a dish; it’s an experience, and every home cook should give it a try. So roll up your sleeves and let’s make this unforgettable dish together!

Why You’ll Love This Recipe

Simple & Quick: Get ready to impress your family with gourmet flavors in just 20 minutes of prep and a simmering time of 2½ hours.
Irresistible Flavor: Each forkful delivers rich, deep flavors that meld together, making every bite a delightful journey.
Eye-Catching Appeal: The vibrant hues of carrots and herbs create a stunning presentation that looks as great as it tastes.
Flexible Serving: Perfect for a cozy family dinner or an elegant gathering, this dish fits any occasion beautifully.
Diet-Friendly Options: Easily adaptable for gluten-free diets by opting for gluten-free flour and broth.

Ingredients You’ll Need

2 lb boneless beef shoulder or chuck: This cut is ideal for braising, yielding tender results when slow-cooked. You can substitute it with brisket if needed.
Kosher salt (to taste): Essential for enhancing flavor; keep it generous but taste as you go!
Freshly ground black pepper (to taste): Freshly ground brings a robust heat and fragrance that pre-ground cannot match.
1/4 cup olive oil (divided): Used for browning the meat and onions, it ensures a rich flavor base; feel free to use canola oil as a substitute.
4 medium onions (halved and thinly sliced): Onions caramelize beautifully, adding sweetness and depth to the stew.
2 tablespoons all-purpose flour: This thickener helps create a luscious gravy; cornstarch can work as a gluten-free option.
1 cup red burgundy wine (such as pinot noir): Opt for a quality wine that you would enjoy drinking, as it deeply impacts the flavor. Merlot or Cabernet Sauvignon can also be used.
6 medium carrots (peeled and cut into 1-inch pieces): Sweet and hearty, they add color and contrasting texture.
1 clove garlic: A little goes a long way; finely chopped or minced enhances the stew’s fragrant profile.
1 bouquet garni: This tied bundle of thyme, bay leaf, and parsley is traditional and infuses the dish with herbal brightness. You can make one easily with kitchen twine.
2.5-3 cups water: Adds moisture during the simmering process; adjust based on desired thickness.
2 tablespoons demi-glace (optional but recommended): For a restaurant-quality finish, it intensifies the sauce and flavor.
Fresh flat-leaf parsley (chopped, for garnish): This adds a pop of fresh color and flavor to finish the dish beautifully.

How to Make Anthony Bourdain and Beef Bourguignon

Prepare the Meat: Begin by patting the beef dry with paper towels. This step is crucial, as moisture can prevent a good sear. Generously season the meat with kosher salt and freshly ground black pepper, ensuring every piece is well-coated. This seasoning will deepen during cooking, providing robust flavor throughout your dish.

Brown the Meat: In a hefty Dutch oven over high heat, add half of the olive oil until it shimmers. Working in batches, place the seasoned beef in the pot, making sure not to overcrowd it. Allow the meat to sear for about 3–4 minutes on each side, developing a rich, dark crust. This step caramelizes the outside, enhancing the overall flavor. Once browned, transfer the meat to a plate.

Sauté the Onions: Lower the heat to medium-high and add the remaining oil to the pot. Toss in the sliced onions, stirring occasionally. Cook for about 10 minutes until the onions soften and turn a beautiful golden hue. This stage builds a flavorful base for the stew, so patience is key here!

Add the Flour: Sprinkle the flour directly over the sautéed onions. Stir it in and allow it to cook for about 4–5 minutes; this is essential for thickening your sauce later. You’ll see the mixture transform into a light golden paste as it cooks — this is where the magic starts!

Deglaze with Wine: Pour in the red burgundy wine, scraping up any flavorful browned bits stuck to the bottom of the pot with a wooden spoon. Once it starts boiling, return the browned meat along with its juices, followed by the carrots, minced garlic, and bouquet garni. Add around 1½ cups of water, plus demi-glace if you’re using it, and stir gently to combine everything.

Bring to a Boil and Simmer: Increase the heat to bring the stew to a boil before reducing it to medium-low. Cook uncovered for about 2 to 2½ hours, stirring every 15–20 minutes. This allows thickening and ensures a rich flavor develops from all the ingredients melding together. Determine if more water is needed as it cooks to avoid scorching.

Finish the Stew: When the stew is finished, the beef should be incredibly tender and the sauce thick, coating the meat luxuriously. Carefully discard the bouquet garni, and taste the sauce, adjusting with more salt if necessary for balance. To add a touch of brightness, sprinkle freshly chopped parsley over the top before serving.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to 4 days. If desired, you can freeze the stew for up to 3 months; just ensure you let it cool completely before transferring it to a freezer-safe container. When reheating, gently warm it in a saucepan over low heat, adding a splash of water or broth if necessary to refresh its texture and flavor. Be aware that freezing might alter the consistency slightly, but a good stir will bring it back.

Chef’s Helpful Tips

Avoid overcooking the onions; they should caramelize gently and not burn. Stir them regularly to keep them from sticking.
If mingling flavors is your thing, letting the stew sit overnight in the refrigerator can enhance the taste even further — the flavors deepen with time.
Keep an eye on the simmering time; if your sauce is reducing too quickly, lower the heat or add a little water measured in increments.
For any leftovers, try serving them over creamy mashed potatoes or alongside crusty bread for a delightful twist!
If you want to incorporate a hint of sweetness, adding a tablespoon of tomato paste while cooking can brighten up the flavor profile nicely.

As we wrap up our journey into the heart of Anthony Bourdain and Beef Bourguignon, this dish stands out with its blend of comfort and sophistication. The layers of flavor and the love poured into each step create a meal that’s not just about nourishment, but also about connection—the connection between family, friends, and the memories we create around the kitchen table. So, don’t hesitate to let your creativity flow. Try different veggies or tweak seasonings to personalize it to your taste, and enjoy every delicious moment of your culinary adventure!

Recipe FAQs

Can I use a different cut of beef?

Absolutely! While chuck is preferred for its marbling and tenderness, cuts like brisket or even round roast work well. Just keep in mind that the cooking time may vary slightly based on the cut you choose.

Is the wine necessary for beef bourguignon?

While wine significantly enhances the depth of flavor, if you’d prefer to omit it, you can replace it with beef broth for a still-delicious taste. However, the wine adds a unique richness that’s hard to substitute entirely.

Can I make this recipe in advance?

Definitely! Beef bourguignon is known for tasting even better the next day. Make it ahead of time, let it cool, then refrigerate. Just remember to gently rewarm it before serving, adding a splash of broth if needed!

What should I serve with beef bourguignon?

A variety of accompaniments can elevate your meal. Classic pairings include creamy mashed potatoes, buttered noodles, or crusty French bread, perfect for sopping up the rich sauce.