Anthony Bourdain’s Beef Bourguignon recipe is a timeless classic. This French dish combines tender beef, red wine, and hearty vegetables, slow-cooked to perfection for a comforting and flavorful meal.
Author:Emilia
Prep Time:30 minutes
Cook Time:2 hours 30 minutes
Total Time:3 hours
Yield:6 servings 1x
Category:Main Course
Method:Braising
Cuisine:French
Ingredients
Scale
2 lbs beef chuck, cut into large chunks
6 oz bacon, diced
2 tbsp olive oil
2 carrots, peeled and sliced
1 onion, sliced
3 cloves garlic, minced
2 tbsp tomato paste
2 cups red wine (preferably Burgundy)
2 cups beef stock
1 bay leaf
2 tsp fresh thyme leaves
1 tbsp butter
12 pearl onions, peeled
8 oz mushrooms, sliced
Salt and pepper, to taste
Instructions
Preheat the oven to 350°F (175°C).
In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside.
In the same pot, sear the beef in batches until browned. Remove and set aside.
Add olive oil, carrots, onion, and garlic to the pot. Sauté until softened.
Stir in tomato paste and cook for 1 minute. Add red wine, scraping the bottom to deglaze.
Add beef stock, bay leaf, thyme, bacon, and beef back into the pot. Bring to a simmer.
Cover and bake in the oven for 2–2.5 hours, until the beef is tender.
Meanwhile, sauté pearl onions and mushrooms in butter until golden. Add to the pot during the last 30 minutes of cooking.
Season with salt and pepper to taste, and serve hot with crusty bread or mashed potatoes.
Notes
Use a high-quality Burgundy wine for authentic flavor.
For a thicker sauce, remove the lid during the last 20 minutes of cooking.
The dish tastes even better the next day, as the flavors meld.