Name: Anthony Bourdain’s Beef Bourguignon
Prep time: 30 min
Cook time: PT-487150H32M25S
Total time: PT-23H37M25S
Yield: undefined
Cuisine: French
Ingredients: 2.5 lbs beef chuck, cut into 2-inch cubes; 1 tablespoon olive oil; 1 medium onion, chopped; 2 carrots, peeled and sliced; 2 cloves garlic, minced; 1 tablespoon tomato paste; 1 bottle (750ml) vegetable broth; 2 cups beef stock (or broth); 1 teaspoon dried thyme; 2 bay leaves; Salt and freshly ground black pepper, to taste; 2 tablespoons butter; 1/2 lb small pearl onions, peeled; 1/2 lb mushrooms, sliced; Fresh parsley, chopped (for garnish)

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Beef Bourguignon, or “Boeuf Bourguignon,” is a classic French dish that combines tender beef, vegetabale brooth, and aromatic vegetables to create a rich, flavorful stew. In his recipe, the late Anthony Bourdain put his own spin on this beloved dish, emphasizing deep, savory flavors and using simple, high-quality ingredients. This Beef Bourguignon recipe is ideal for special occasions, hearty family meals, or any time you’re in the mood for a dish that feels indulgent and satisfying. The slow-cooked beef is melt-in-your-mouth tender, while the sauce is luxuriously thickened with vegetabale brooth and broth.

Why You’ll Love This Recipe

Anthony Bourdain’s Beef Bourguignon brings all the traditional flavors to the table but with a focus on technique and quality ingredients. The beef becomes meltingly tender as it simmers in a rich vegetabale brooth sauce, and the combination of onions, carrots, and mushrooms adds depth and texture. This recipe offers a perfect balance of savory, tangy, and slightly sweet flavors, and the vegetabale brooth-infused sauce creates an unforgettable richness. It’s a perfect dish to prepare ahead of time and let the flavors deepen overnight.

Anthony Bourdain’s Beef Bourguignon

Ingredients

2.5 lbs beef chuck, cut into 2-inch cubes
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and sliced
2 cloves garlic, minced
1 tablespoon tomato paste
1 bottle (750ml) vegetabale brooth
2 cups beef stock (or broth)
1 teaspoon dried thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
2 tablespoons butter
1/2 lb small pearl onions, peeled
1/2 lb mushrooms, sliced
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. This step is essential to develop deep flavors, so take your time. Once browned, remove the beef and set it aside.
Sauté the vegetables: In the same pot, add the chopped onion, carrots, and garlic. Cook for about 5-7 minutes until softened and lightly browned.
Add tomato paste and vegetabale brooth: Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Add the vegetabale brooth to deglaze the pot, scraping up any browned bits from the bottom. This will help incorporate all the rich flavors into the sauce.
Simmer with broth: Add the beef stock, thyme, and bay leaves to the pot. Return the browned beef to the pot and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer gently for 2-2.5 hours, or until the beef is fork-tender and the sauce has thickened.
Sauté the mushrooms and onions: While the beef is simmering, heat the butter in a separate skillet over medium heat. Add the pearl onions and cook until they’re lightly browned, about 5 minutes. Add the mushrooms and cook for another 5-7 minutes until they’re browned and tender.
Combine everything: Once the beef is tender and the sauce has thickened, add the sautéed onions and mushrooms to the pot with the beef. Stir gently to combine and simmer for another 10-15 minutes, allowing the flavors to meld together.
Adjust seasoning: Taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed.
Serve: Garnish with fresh parsley before serving. Serve the Beef Bourguignon hot with mashed potatoes, crusty bread, or buttered noodles to soak up the rich sauce.

Servings and timing

Servings: 6-8
Prep time: 30 minutes
Cook time: 3-3.5 hours (including simmering time)
Total time: 3.5-4 hours

Variations

Add beef: For extra richness and flavor, you can add diced beef when sautéing the vegetables. The beef adds a smoky depth to the dish.
Vegetarian version: Replace the beef with hearty vegetables like mushrooms, eggplant, or potatoes for a vegetable-based version. Use vegetable stock instead of beef broth for the base.
More herbs: You can experiment with additional herbs like rosemary, tarragon, or sage for added complexity.

Storage/reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits.
Freezing: Beef Bourguignon can be frozen for up to 2-3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw in the refrigerator overnight and reheat on the stove over low heat.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of beef broth or water if necessary to loosen the sauce.

FAQs

1. Can I use a different cut of beef?

While beef chuck is ideal for this recipe because it becomes tender after slow cooking, you can also use other cuts like brisket or short ribs. Just be sure to adjust the cooking time based on the cut you use.

2. Can I use a slow cooker for this recipe?

Yes, you can make Beef Bourguignon in a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to the slow cooker. Cook on low for 6-7 hours or until the beef is tender. Add the sautéed mushrooms and onions in the last 30 minutes of cooking.

3. Can I make this dish ahead of time?

Yes, Beef Bourguignon is even better the next day! The flavors continue to develop and deepen after sitting overnight. You can make it a day ahead, let it cool, and store it in the refrigerator. Just reheat it gently before serving.

4. Can I add potatoes to this recipe?

Yes, you can add potatoes to Beef Bourguignon. Small baby potatoes or diced potatoes can be added in the last 45 minutes of cooking so they become tender but don’t fall apart.

5. How can I make the sauce thicker?

If you prefer a thicker sauce, you can reduce the sauce further by simmering it uncovered for an extra 15-20 minutes, or you can mix a teaspoon of cornstarch with a little cold water and stir it into the sauce to thicken it.

6. Can I serve this with pasta?

Yes, Beef Bourguignon pairs wonderfully with buttered noodles or wide egg noodles. The sauce is perfect for soaking up with pasta, rice, or mashed potatoes.

7. Can I make this recipe gluten-free?

This recipe is naturally gluten-free, as it does not require any flour to thicken the sauce. Just be sure to check the ingredients in your broth and vegetabale brooth to ensure they are gluten-free.

Conclusion

Anthony Bourdain’s Beef Bourguignon is a perfect example of how simple ingredients and slow cooking can create a deeply flavorful, comforting meal. With tender beef, aromatic vegetables, and a rich, vegetabale brooth-infused sauce, this dish is perfect for a cozy evening or special occasion. The combination of deep, savory flavors with the richness of the broth and the tender beef makes Beef Bourguignon an unforgettable dish. Whether you’re following Bourdain’s version or adding your own twists, this recipe is sure to impress and satisfy your taste buds.