Name: Anthony Bourdain and Beef Bourguignon
Prep time: 20 min
Cook time: PT-491545H46M31S
Cuisine: French
Ingredients: 2 lb boneless beef shoulder or chuck; Kosher salt; Freshly ground black pepper; 1/4 cup olive oil; 4 medium onions; 2 tablespoons all-purpose flour; 1 cup red burgundy wine (Pinot Noir preferred); 6 medium carrots; 1 clove garlic; 1 bouquet garni; 2.5-3 cups water; 2 tablespoons demi-glace (optional); Fresh flat-leaf parsley

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As the evening sun dips below the horizon, the delightful aroma of Beef Bourguignon starts to fill your home. It’s a rich scent that mingles sweet caramelized onions, earthy garlic, and the deep, inviting notes of red wine—an unmistakable invitation to indulge in this classic French dish. The soft, luscious texture of the tender beef, braised to perfection, beckons you to experience comfort in every bite.

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 and Beef Bourguignon

I fondly recall the first time I attempted this recipe; my kitchen was alive with sizzling sounds and bubbling broth, making it feel like a scene from a cozy culinary film. I had a glass of Burgundian red beside me, savoring the anticipation of what was to come. Whether it’s a chilly autumn evening or a festive winter gathering, Anthony Bourdain and Beef Bourguignon is the perfect sumptuous choice to warm both your heart and belly. So grab your apron and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Despite requiring a lengthy simmer, the hands-on time is a breeze—just about 20 minutes!
Irresistible Flavor: Every bite bursts with rich, complex flavors from the wine and herbs, making it truly unforgettable.
Eye-Catching Appeal: The vibrant colors of carrots and shiny beef nestled in a savory sauce make for a stunning presentation.
Flexible Serving: Perfect for family dinners, cozy date nights, or even impressing guests at a gathering.
Diet-Friendly Options: Can be easily adapted with gluten-free flour or by making it vegetarian with mushrooms.

Ingredients You’ll Need

2 lb boneless beef shoulder or chuck: A well-marbled cut is essential for tenderness and flavor. Don’t shy away from asking your butcher for recommendations.
Kosher salt: Enhances the beef’s natural flavor; feel free to adjust based on preference.
Freshly ground black pepper: Adds subtle heat; always use fresh for the best taste.
1/4 cup olive oil: Ideal for searing; look for high-quality extra virgin olive oil for depth of flavor.
4 medium onions: Sliced and caramelized to sweetness; you can substitute with shallots for a milder taste.
2 tablespoons all-purpose flour: Helps thicken the sauce; gluten-free flour works as a great substitution.
1 cup red burgundy wine (Pinot Noir preferred): This is where the magic happens! A good quality wine elevates your dish; stay away from cooking wines.
6 medium carrots: Sweet and tender, they add a pop of color; feel free to use parsnips for a unique twist.
1 clove garlic: Fresh garlic adds depth; more can be added for extra flavor.
1 bouquet garni: A handy bundle of thyme, bay leaf, and parsley for a fragrant, herbal touch.
2.5-3 cups water: Added gradually to control the broth’s concentration; keep it handy for monitoring simmering.
2 tablespoons demi-glace (optional): Intensifies flavor, perfect for an extra special touch; beef stock can be used in a pinch.
Fresh flat-leaf parsley: Chopped for garnish, it adds a fresh floral note and beautiful color.

How to Make Anthony Bourdain and Beef Bourguignon

Pat and Season: Start by thoroughly patting the beef dry with paper towels to ensure a great sear. Generously season the pieces with kosher salt and freshly ground black pepper on all sides, making sure each piece is hugged with flavor.

Heat and Sear: In a large Dutch oven over high heat, pour half the olive oil. When the oil shimmers, add the beef in batches, avoiding overcrowding. Sear each side for about 3-4 minutes until a rich brown crust forms—this adds depth to the stew’s flavor.

Sauté Onions: Lower the heat to medium-high and add the remaining olive oil to the pot. Toss in the onions, stirring occasionally until they’re softened and golden, which takes about 10 minutes. Their fragrance will start to intertwine beautifully with the beef remnants clinging to the pot.

Thicken the Sauce: Sprinkle the flour over the onions, stirring often to cook it out for about 4-5 minutes. This step is crucial to create the luscious sauce that will coat your beef perfectly.

Add Wine: Pour in the red burgundy wine, using a wooden spoon to scrape up the lovely browned bits from the bottom. These bits are packed with flavor, so don’t skip this step! Once bubbling, it’s time to return the glorious beef back into the pot.

Incorporate Veggies: Add the carrots, garlic, and bouquet garni to the pot. Pour in 1.5 cups of water and include demi-glace if you’re using it. Bring the mixture to a simmer, allowing the richness to deepen as it cooks.

Simmer and Stir: Once boiling, reduce the heat to medium-low and cook uncovered. Stir your stew every 15-20 minutes for 2 to 2.5 hours until the beef is fork-tender and the sauce has thickened. Keep an eye on its texture, adding water gradually to maintain moisture.

Finish and Garnish: When the beef is ready, take out the bouquet garni, which has done its magic. Taste the stew and season with more salt if necessary. Finally, garnish with fresh parsley for color and freshness before serving. Enjoy!

Storing & Reheating

Once your Beef Bourguignon is cooled, store leftovers in an airtight container in the refrigerator, where they’ll keep for about 3-4 days. If you want to freeze it, use freezer-safe bags or containers for up to three months. When ready to enjoy again, simply reheat on the stove over low heat, adding a little extra water to loosen the sauce if needed. The flavors will meld even more, giving you a delicious treat that’s almost better than the first serving!

Chef’s Helpful Tips

Avoid the Sogginess: Make sure to pat your meat dry before searing for a good crust. This prevents steaming which can occur from moisture.
Temperature Matters: Let your meat rest at room temperature for about 30 minutes before cooking; it helps with even cooking.
Simmering Secrets: If you notice the stew starting to stick, lower your heat. Gentle simmering is essential for this dish.
Flavor Boost: For even richer flavor, consider marinating your beef in the red wine for a few hours prior to cooking.
Make-Ahead Magic: This stew is perfect for making a day ahead; it tastes even better after the flavors have time to develop.

As you prepare this dish, remember that Anthony Bourdain and Beef Bourguignon isn’t merely about following a recipe; it’s about savoring the journey of cooking itself. From the gentle simmering to the herb-infused aroma that wafts through your kitchen, every step invites you to indulge in life’s simple pleasures. Don’t hesitate to experiment—try different vegetables, adjust seasonings, or pair it with your favorite sides. Enjoy this culinary adventure!

Recipe FAQs

Can I use a different cut of beef?

Absolutely! While chuck or beef shoulder is recommended for its marbling and tenderness, you can experiment with cuts like brisket or round. Just be mindful of the cooking time for tougher cuts.

How can I make Beef Bourguignon ahead of time?

This dish actually benefits from sitting overnight in the fridge, as the flavors deepen and develop. Simply reheat it gently the following day, adding a touch of water if necessary to revive the sauce.

Can I make this dish in a slow cooker?

Yes! After searing the beef and cooking the onions, transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 4-5 hours for tender results with minimal effort.

What should I serve with Beef Bourguignon?

This rich stew pairs wonderfully with hearty sides like creamy mashed potatoes, crusty baguette, or a simple green salad. Choose whichever suits your taste for a perfect meal.