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Anthony Bourdain’s Beef Bourguignon Recipe

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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.

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.

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