Description
Anthony Bourdain’s Beef Bourguignon is a classic French dish that combines tender beef, vegetable broth, and aromatic vegetables to create a rich, flavorful stew. Bourdain’s version brings a focus on deep, savory flavors and simple, high-quality ingredients. The slow-cooked beef is melt-in-your-mouth tender, while the sauce, luxuriously thickened with vegetable broth and beef stock, creates an unforgettable richness.
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)
Instructions
- 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. 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 vegetable broth: Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Add the vegetable broth 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.
Notes
- Storage: Store 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.
- Prep Time: 30 minutes
- Cook Time: 3-3.5 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: French
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
