Anthony Bourdain and Beef Bourguignon
There’s something undeniably enchanting about the process of cooking, especially when it involves a pot of Anthony Bourdain and Beef Bourguignon simmering on the stove. Just imagine the aroma wafting through your kitchen as the beef is seared to perfection, mingling with the sweetness of caramelized onions and the rich fragrance of red burgundy wine. The colors swirl together—the rich browns of the beef, the blush of bright red wine, and the golden notes from those onions cooking down. It’s not just a meal; it’s a sensory experience.
Table of Contents
Growing up, my family often gathered around the kitchen table for special occasions, and a hearty beef stew was always a welcomed centerpiece. The memories of laughter and stories shared over bowls of steaming goodness linger with me, and they spark a deep desire to recreate that intimacy in my own home. Whether it’s a cozy winter evening or a gathering of friends for a special dinner, this dish becomes the star. So let’s roll up our sleeves and get ready to dive into this comforting classic—trust me, it’s worth every minute of the 2½-hour simmer time.
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep and a hands-off cook time, you can create magic without breaking a sweat.
- Irresistible Flavor: Each bite is a delightful blend of tender beef, rich wine, and sweet caramelized onions—comfort food at its finest!
- Eye-Catching Appeal: The colors of this stew are simply stunning, making it an impressive dish to serve at dinner parties or family gatherings.
- Flexible Serving: Perfect for family dinners or special occasions, this dish shines no matter the setting.
- Diet-Friendly Options: With a few simple swaps, you can make this dish suitable for various dietary needs, like gluten-free.
Ingredients You’ll Need
- 2 lb boneless beef shoulder or chuck: This cut provides the perfect balance of marbling and tenderness, ideal for braising. Chuck roast is a fantastic alternative if unavailable.
- Kosher salt: Essential for seasoning, bringing out the natural flavors of the meat and vegetables.
- Freshly ground black pepper: Adds that essential kick to elevate the dish.
- 1/4 cup olive oil: Used for searing the beef and sautéing the onions, a good quality oil enhances the overall flavor.
- 4 medium onions (halved and thinly sliced): Onions bring sweetness and depth; don’t skimp on this one!
- 2 tablespoons all-purpose flour: Helps thicken the stew and creates a rich sauce; can substitute with cornstarch for a gluten-free option.
- 1 cup red burgundy wine (such as pinot noir): The wine is vital for flavor and marinating the beef, deepening the dish’s complexity; other dry red wines can work, too.
- 6 medium carrots (peeled and cut into 1-inch pieces): Carrots bring color and a touch of sweetness to balance out the savory elements.
- 1 clove garlic: A must for aromatics, adding another layer of flavor.
- 1 bouquet garni: This herb bundle (thyme, bay leaf, parsley) infuses the stew with aromatic depth while cooking.
- 2.5-3 cups water: Added gradually, this keeps the stew moist without being watery; adjust based on consistency preference.
- 2 tablespoons demi-glace (optional but recommended): This adds a luxurious richness to the sauce; use beef stock as an alternative.
- Fresh flat-leaf parsley (chopped, for garnish): A sprinkle of fresh parsley brightens the dish and adds a pop of color just before serving.
How to Make Anthony Bourdain and Beef Bourguignon
Pat and Season: Start by thoroughly patting the beef dry with paper towels; this helps achieve a glorious sear. Generously season the meat with kosher salt and freshly ground black pepper on all sides. This seasoning step infuses the meat with flavor, making each bite really satisfying.
Sear the Beef: In a Dutch oven over high heat, heat half of the olive oil until shimmering. Working in batches, add the beef pieces without overcrowding the pot, searing them until well browned on all sides, about 3-4 minutes per side. Searing creates a beautiful crust and develops flavor. Transfer the browned meat to a plate once done.
Cook the Onions: Reduce the heat to medium-high and add the onions along with any remaining oil. Cook while stirring occasionally until the onions are softened and golden, approximately 10 minutes. This step builds a rich base for your stew.
Add Flour and Stir: Sprinkle the flour over the onions and cook, stirring often, for about 4 to 5 minutes, until it thickens slightly. This creates a roux that will help thicken the stew as it cooks down.
Pour in the Wine: Add the red burgundy wine to the pot, using a wooden spoon to scrape up all those delectable browned bits from the bottom. This adds depth to your stew that’s hard to resist.
Combine Ingredients: Once the wine begins to boil, return the beef and its juices to the pot. Add the carrots, garlic, and the bouquet garni, which will infuse the stew with aromatic flavor. Pour in 1½ cups of water along with the demi-glace if desired.
Bring to a Boil: Increase the heat until the mixture reaches a boil, then reduce the heat to medium-low and let it cook uncovered. Stir occasionally to prevent the stew from sticking, about 2 to 2½ hours, until the meat is tender. This slow cooking allows the flavors to meld beautifully.
Monitor the Stew: Every 15 to 20 minutes, check on your stew. Stir and scrape the bottom to avoid scorching while adding water as needed—up to 2½ to 3 cups total. If you notice it starting to stick, reduce the heat to low.
Finish and Serve: When your stew is fork-tender, discard the bouquet garni. Give it a taste and add more salt if desired. Serve garnished with freshly chopped parsley to brighten the dish. The colors and aromas will invite everyone to the table.
Storing & Reheating
Leftovers can be stored at room temperature for up to two hours before transferring to the refrigerator, where they will keep well in a sealed container for up to 3 days. For longer storage, freeze the stew in an airtight container, where it can last up to 3 months. When ready to enjoy, simply reheat it on the stovetop over low heat until warmed through, about 15-20 minutes. Just a heads up—freezing may change the texture slightly, but a quick stir with a little extra water can refresh the flavors and texture nicely.
Chef’s Helpful Tips
- Make sure to sear the beef well; this step develops important flavors!
- Avoid rushing the simmering process; it’s essential for tender meat and rich sauce.
- If the stew is too thick, gradually add more water until the desired consistency is reached.
- If using a slow cooker, follow the same steps but cook on low for 6-7 hours.
- Consider making this dish a day ahead; the flavors deepen and improve overnight.
There’s little that rivals the warmth and satisfaction of a bowl of Anthony Bourdain and Beef Bourguignon, with its tender beef and rich, velvety sauce. Each spoonful transports you to a cozy corner of France, inviting you to relish the moment. As you gather loved ones around the table, don’t hesitate to experiment; a splash more wine or a dash of your favorite herbs can make it uniquely yours. You’ll find that there’s always room for a little creativity in your cooking journey. Invite your family or friends to join you on this delicious adventure—enjoy every last drop!
Recipe FAQs
Can I use a different cut of beef?
Absolutely! While beef shoulder or chuck is preferred due to its flavor and tenderness, cuts like brisket or a round roast can work beautifully. Just remember that cooking times may vary slightly depending on the cut you choose.
What can I serve with Beef Bourguignon?
Beef Bourguignon pairs wonderfully with crusty French bread, creamy mashed potatoes, or even over egg noodles for an extra cozy meal. Each option helps you enjoy that rich, delicious sauce!
Is it possible to make this dish in a slow cooker?
Yes! You can easily adapt this recipe for a slow cooker. After browning the meat and cooking the onions, transfer everything into your slow cooker. Set it to low for about 6-7 hours and enjoy the delicious results.
Can I make this dish ahead of time?
Definitely! In fact, making it the day before allows the flavors to meld, making the dish even more delicious! Just refrigerate overnight and reheat gently on the stovetop before serving.
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📖 Recipe Card
Anthony Bourdain and Beef Bourguignon
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braised
- Cuisine: French
Description
This Beef Bourguignon is a perfect blend of tender beef, aromatic onions, and flavorful red wine. Ideal for special occasions or a cozy meal, it’s a comforting classic that showcases delicious homemade cooking at its finest.
Ingredients
- 2 lb boneless beef shoulder or chuck
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil
- 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 (thyme, bay leaf, parsley)
- 2.5–3 cups water
- 2 tablespoons demi-glace (optional but recommended)
- Fresh flat-leaf parsley (chopped, for garnish)
Instructions
- Pat and season the beef with salt and pepper.
- Sear the beef in a Dutch oven until browned on all sides, about 3-4 minutes per side.
- Cook the onions in the same pot until softened and golden, approximately 10 minutes.
- Add flour to the onions and stir for 4-5 minutes to thicken.
- Pour in red wine and scrape browned bits from the pot.
- Return beef and juices to the pot, then add carrots, garlic, and bouquet garni with water.
- Bring to a boil, reduce heat, and let cook uncovered for 2-2.5 hours until the meat is tender.
- Check periodically, stir, and add water if the stew thickens too much.
- Once cooked, remove bouquet garni, season to taste, and serve garnished with parsley.
Notes
Searing the beef well is crucial for flavor development.
Simmering slowly allows flavors to meld and the meat to tenderize.
Adjust water as needed to maintain desired stew consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
