Name: Anthony Bourdain and Beef Bourguignon
Prep time: 20 min
Cook time: PT-491727H45M56S
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; 6 medium carrots; 1 clove garlic; 1 bouquet garni; 2.5-3 cups water; 2 tablespoons demi-glace; Fresh flat-leaf parsley

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The aroma of rich, simmering beef bourguignon wafts through the kitchen, enveloping you like a warm hug. The tender chunks of beef, bathed in deep red wine, and surrounded by caramelized onions and vibrant carrots create a feast for the senses. On a cool evening, there’s nothing quite like gathering around the table with friends or family, diving into this hearty French stew that feels both refined and wonderfully rustic.

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

Growing up, I remember the first time I tasted beef bourguignon at my friend’s house. The depth of flavor lingered long after the meal, and the memories of laughter shared over that bowl made it unforgettable. Anthony Bourdain and Beef Bourguignon perfectly capture that sentiment. It’s more than just a dish; it’s a celebration, a nod to culinary history, inviting all of us to embrace both cooking and companionship. So why not don an apron and give it a try? You’ll be richly rewarded for your efforts.

Why You’ll Love This Recipe

Simple & Quick: Though it simmers for 2½ hours, the prep time is just 20 minutes, so you can prepare a gourmet meal without the fuss!
Irresistible Flavor: Packed with savory notes from red wine and perfectly tender meat, each bite is a burst of umami goodness.
Eye-Catching Appeal: This dish looks stunning in a rustic serving bowl, perfect for impressing guests at special gatherings or cozy dinners.
Flexible Serving: Enjoy this beef bourguignon as a comforting standalone meal or with a side of crusty bread to soak up every last drop.
Diet-Friendly Options: While traditional, it can be adapted by using gluten-free flour or even adding mushrooms for a vegetarian twist.

Ingredients You’ll Need

2 lb boneless beef shoulder or chuck: This cut is ideal for slow cooking; it becomes tender and flavorful as it braises.
Kosher salt: Essential for enhancing the rich flavors in the dish. You can use table salt in a pinch, but kosher salt is preferred for its texture and ease of use.
Freshly ground black pepper: Adds warmth and complexity; freshly ground will yield the best flavor.
1/4 cup olive oil: Used for searing the meat; choose high-quality olive oil for the best flavor.
4 medium onions: These create the stew’s base, caramelizing beautifully for a sweet depth. Always opt for fresh, firm onions.
2 tablespoons all-purpose flour: This thickens the sauce; if gluten-free is needed, you can substitute it with cornstarch.
1 cup red burgundy wine: A good-quality pinot noir works wonders; its acidity helps to tenderize the meat and enrich the stew.
6 medium carrots: Sweet and earthy, they add color and flavor; choose fresh, firm carrots for the best texture.
1 clove garlic: A touch of garlic underlines the dish, bringing it all together wonderfully; fresh garlic is best.
1 bouquet garni: A bundle of herbs consisting of thyme, bay leaf, and parsley; this infuses the stew with aromatic flavor.
2.5-3 cups water: Needed for braising; adjust as needed during cooking for the right consistency.
2 tablespoons demi-glace: Optional but highly recommended for richness; if unavailable, consider using an equivalent beef broth.
Fresh flat-leaf parsley: Chopped for garnish; it adds a fresh touch that brightens the dish.

How to Make Anthony Bourdain and Beef Bourguignon

Pat and Season: To start, pat the beef dry with paper towels—this is crucial for a good sear. Generously season the pieces with kosher salt and freshly ground black pepper, ensuring the meat is well-coated. This step enhances the flavor right from the onset, giving you delicious results.

Sear the Meat: In a Dutch oven over high heat, heat half of the olive oil until it shimmers invitingly. Working in batches, sear the beef on all sides for about 3-4 minutes until a beautiful brown crust forms. Avoid crowding the pot to achieve that perfect caramelization. Once browned, transfer the beef to a plate and set aside.

Sauté the Onions: Reduce the heat to medium-high and add the onions along with any remaining olive oil. Stir occasionally, letting the onions soften and turn a lovely golden shade, which takes about 10 minutes. Their sweetness will start to influence the entire stew, setting up the flavor profile beautifully.

Add Flour: Sprinkle the all-purpose flour over the onions and stir frequently for about 4-5 minutes. This adds thickness to your stew while incorporating those lovely bits stuck to the bottom of the pan. You’ll know it’s ready when the onions are well-coated and beginning to look thick and luscious.

Incorporate Wine: Pour in the red burgundy wine, scrubbing the bottom of the pot with a wooden spoon to lift the flavorful bits. Let this come to a boil, allowing the alcohol to burn off and the flavors to meld. This step is essential for a rich, complex taste.

Bring Back the Beef: Once the wine is bubbling, return the beef along with its juices to the pot. Add the carrots, a clove of crushed garlic, and the bouquet garni. Pour in 1½ cups of water along with the demi-glace if you’re using it. This mixture transforms into a heavenly brew as it cooks.

Simmer and Skim: Bring the stew to a boil once more, then reduce the heat to medium-low. Cook uncovered for 2 to 2½ hours, enjoying the delightful aromas filling your kitchen. Skim the foam or oil that rises to the surface every so often to keep your broth clear and flavorful.

Stir and Monitor: Every 15 to 20 minutes, stir the stew, scraping the bottom of the pot to avoid sticking. You may need to add ¼ to ½ cup of water during this process to maintain consistency, up to a total of 2½ to 3 cups. Your patience will yield a thick, rich sauce that beautifully coats the meat.

Finish and Garnish: When the beef is fork-tender and the onions have dissolved into the sauce, it’s time to discard the bouquet garni. Taste your creation and adjust the seasoning with more salt, if needed. Before serving, sprinkle freshly chopped parsley over the top for a touch of color and freshness.

Storing & Reheating

Once your beef bourguignon has cooled, store any leftovers in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate it for 3 to 4 days. If you wish to freeze it, portion the stew into freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stove over medium heat or in the microwave until steaming hot. Be mindful that the texture may change slightly, but a splash of wine or broth during reheating can refresh the rich flavor.

Chef’s Helpful Tips

Avoid browning the meat too quickly; a good sear develops the flavor but be patient, and don’t overcrowd the pot.
When adding new ingredients to the pot, ensure the heat is sufficiently high to maintain that bubbling simmer.
For a thicker sauce, let the stew simmer longer without a lid, but keep an eye on the water levels.
Experiment with adding mushrooms for an earthy flavor depth that complements the beef beautifully.
If making ahead, the stew tastes even better the next day, allowing the flavors to meld wonderfully.

The combination of robust flavors and heartwarming aroma makes Anthony Bourdain and Beef Bourguignon a majestic dish worthy of any occasion. As your kitchen fills with those tantalizing scents, don’t hesitate to make it your own; add your favorite herbs or mix up the sides. Cooking should always be an adventure. So gather your loved ones, ladle out this hearty stew, and enjoy every delicious spoonful!

Recipe FAQs

Can I substitute the wine in beef bourguignon?

Absolutely! If you prefer not to use wine, you can substitute it with beef broth or a mixture of grape juice and vinegar to mimic the acidity. While it will alter the depth of flavor slightly, it can still produce a delicious stew.

How do I know when the beef is done?

The beef is done when it’s fork-tender. After about 2 hours of simmering, check if you can easily pull apart a piece with a fork. If it’s still tough, let it simmer longer and check back in 30-minute increments until perfectly tender.

Can I make this recipe in advance?

Yes! Beef bourguignon is a perfect make-ahead dish. In fact, many chefs recommend making it a day prior. As it sits, the flavors deepen, making it taste even better when reheated.

What should I serve with beef bourguignon?

Beef bourguignon pairs beautifully with crusty baguettes, buttery mashed potatoes, or even a simple side of green beans. Each option adds a lovely balance to the dish, soaking up that rich sauce perfectly.