Anthony Bourdain’s Beef Bourguignon Recipe

There's nothing quite like the deep, savory aroma of Beef Bourguignon simmering on the stove. This dish, famously elevated by Anthony Bourdain, captures the heart of French cooking—rich, hearty, and utterly comforting. With tender beef, robust red wine, and a medley of aromatic vegetables, it’s the perfect recipe to warm your soul.

I remember the first time I attempted Bourdain’s take on this classic dish. The process was as satisfying as the final result—each step a small adventure into the world of French cuisine. Whether you're a seasoned cook or a first-timer, this recipe will leave you with a masterpiece that’s as rewarding to make as it is to eat. Let’s dive in!

Why You’ll Love This Beef Bourguignon

Get ready to fall head over heels for this classic dish, immortalized by Anthony Bourdain’s masterful touch. It’s more than just a recipe—it’s an experience.

First, this Beef Bourguignon combines simple ingredients into an extraordinary, luxurious meal. The rich flavors of wine-soaked beef, earthy mushrooms, and aromatic herbs meld together beautifully as the dish simmers to perfection.

Second, it’s a perfect make-ahead recipe. Slow cooking allows you to prepare it ahead of time, making it even more flavorful when reheated. Ideal for dinner parties or a cozy weekend feast, this dish is as practical as it is impressive.

Finally, this recipe embodies the spirit of Anthony Bourdain—approachable yet elegant, refined yet deeply comforting. Even if French cooking feels intimidating, this step-by-step guide ensures anyone can recreate this iconic meal.

Ingredients Notes

This recipe uses high-quality, simple ingredients that come together to create a symphony of flavors. Here's a closer look at what makes this dish so special:

Beef Chuck: The star of the dish! Choose well-marbled beef chuck for the best results. Its fat content and connective tissues break down during cooking, resulting in melt-in-your-mouth tenderness.

Red Wine: A key player in the flavor profile. Opt for a robust Burgundy or Pinot Noir. Cooking with a wine you’d happily drink ensures the sauce will be rich and well-balanced.

Vegetables: The classic mirepoix (onion, carrot, and celery) provides a sweet and aromatic base. Garlic, pearl onions, and mushrooms add depth and texture to the dish.

Bacon: Smoky, salty bacon adds an extra layer of complexity. Use thick-cut strips for the best results.

Herbs: A bouquet garni (a bundle of thyme, parsley, and bay leaves) imparts a subtle, herbaceous note that enhances the overall flavor.

Beef Stock: Opt for homemade or high-quality store-bought stock. It’s the foundation of the sauce, so quality matters.

Special Equipment: A heavy-bottomed Dutch oven is ideal for this recipe. It distributes heat evenly and retains moisture for the perfect slow braise.

How to Make Anthony Bourdain’s Beef Bourguignon

Making Beef Bourguignon is an art, but with these step-by-step instructions, it’s entirely achievable.

1. Prep the Ingredients
   Begin by trimming and cutting the beef chuck into large chunks. Pat the pieces dry with paper towels to ensure they brown beautifully. Chop your onions, carrots, and celery into bite-sized pieces.
2. Sear the Beef
   Heat a splash of oil in your Dutch oven over medium-high heat. Add the beef in batches, avoiding overcrowding. Sear until the pieces are deeply browned on all sides, then remove them from the pot and set aside.
3. Cook the Bacon
   In the same pot, cook diced bacon until crispy. Remove and set aside, leaving the rendered fat behind.
4. Build the Base
   Add the onions, carrots, and celery to the pot. Cook until softened, scraping up the flavorful browned bits from the bottom. Stir in minced garlic and cook until fragrant.
5. Deglaze with Wine
   Pour in the red wine, scraping up any remaining bits stuck to the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly and concentrate the flavors.
6. Combine and Simmer
   Return the seared beef and bacon to the pot. Add beef stock, a splash of water, and the bouquet garni. Bring the mixture to a simmer, cover, and transfer to a 325°F oven. Let it braise for 2-3 hours until the beef is fork-tender.
7. Final Touches
   In the last 30 minutes, sauté pearl onions and mushrooms in butter until golden. Stir them into the stew before serving. Taste and adjust the seasoning with salt and pepper.

This dish takes time, but each moment contributes to the depth and richness of the final product.

Storage Options

One of the best things about Beef Bourguignon is how well it keeps.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze portions in sturdy, freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or stock to loosen the sauce if necessary.

Variations and Substitutions

This recipe is wonderfully adaptable! Here are some ideas to make it your own:

• Protein Swap: Use lamb or pork shoulder instead of beef for a different spin on this classic dish.
• Vegetarian Version: Replace the beef with hearty mushrooms and use vegetable stock and red wine for a satisfying vegetarian alternative.
• Low-Carb: Skip the carrots and serve over cauliflower mash or sautéed greens.
• Gluten-Free: Use cornstarch or arrowroot powder to thicken the sauce instead of flour.

Don’t be afraid to experiment—Bourdain would certainly approve of making this dish uniquely yours.

Anthony Bourdain’s Beef Bourguignon is more than just a recipe—it’s a celebration of timeless techniques and rich, comforting flavors. Serve it with a crusty baguette or creamy mashed potatoes, and let it transport you straight to the heart of France. Bon appétit!

Print