Name: Anthony Bourdain’s Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 3 lbs beef chuck, cut into cubes; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 1 large onion, diced; 2 carrots, sliced; 2 tbsp all-purpose flour; 3 cups red wine (preferably Burgundy); 2 cups beef stock; 2 tbsp tomato paste; 4 garlic cloves, minced; 1 bouquet garni (parsley, thyme, and bay leaf); 1 lb pearl onions, peeled; 1 lb mushrooms, quartered; 2 tbsp unsalted butter

There's something undeniably comforting about a hearty bowl of beef bourguignon on a chilly evening. The tender chunks of beef, rich red wine sauce, and earthy vegetables create a symphony of flavors that feels both rustic and refined.

When I first discovered Anthony Bourdain’s take on this classic French dish, it felt like unlocking a treasure trove of culinary magic. Known for his bold, unapologetic approach to food, Bourdain’s recipe elevates a traditional favorite into something extraordinary. Let me walk you through how to bring a bit of his culinary genius to your kitchen.

Why You’ll Love This Beef Bourguignon

Get ready to fall in love with a dish that epitomizes everything we adore about comfort food. Anthony Bourdain’s Beef Bourguignon is more than a recipe – it’s a culinary experience.

First and foremost, this dish is all about depth of flavor. The combination of robust red wine, aromatic herbs, and hearty beef creates a rich, velvety sauce that clings to every bite.

It’s a recipe that encourages slow, mindful cooking. While it’s not the fastest dish to prepare, every step feels purposeful, from browning the beef to layering in the aromatics. It’s the perfect way to unwind on a weekend afternoon.

Bourdain’s method respects tradition but adds a touch of modern flair, ensuring the final result feels timeless yet approachable.

Finally, this dish is incredibly versatile. Serve it over creamy mashed potatoes, buttered noodles, or crusty bread – it’s as adaptable as it is delicious.

Ingredients Notes

The beauty of beef bourguignon lies in its simple, high-quality ingredients. Each one contributes to the dish's signature flavor and texture.

Beef Chuck or Stew Meat: Opt for well-marbled cuts like beef chuck. These cuts become melt-in-your-mouth tender after hours of slow braising.
Red Wine: Bourdain emphasized the importance of choosing a wine you’d actually drink. A dry Burgundy or Pinot Noir works best, but any good-quality dry red wine will do.
Bacon: Adds a smoky richness to the dish, forming the flavor base for the entire recipe.
Vegetables: Traditional choices like carrots, onions, and mushrooms add sweetness, earthiness, and texture.
Aromatics: Fresh thyme, parsley, and bay leaves infuse the dish with a fragrant herbal essence.
Beef Stock: Enhances the meaty flavor and provides the liquid for braising. Homemade stock is ideal, but store-bought works in a pinch.

Special Equipment: A heavy-bottomed Dutch oven is essential for even cooking and maintaining the perfect braising environment.

How to Make This Beef Bourguignon

Mastering Bourdain’s beef bourguignon is about patience and attention to detail. Let’s break it down step by step:

Prepare Your Ingredients: Begin by cutting the beef into large chunks, about 2 inches each. Pat them dry with paper towels to ensure a good sear. Slice the bacon, peel and dice the vegetables, and measure your wine and stock.
Sear the Meat: Heat a splash of oil in your Dutch oven over medium-high heat. Add the bacon and cook until crispy. Remove the bacon, leaving the fat in the pot. Sear the beef chunks in batches until they’re deeply browned on all sides. This step locks in flavor.
Build the Base: Lower the heat and add the diced onions and carrots. Sauté until softened and slightly caramelized. Stir in the minced garlic and cook just until fragrant.
Deglaze with Wine: Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let the wine simmer for a few minutes to cook off the alcohol.
Assemble the Braise: Return the beef and bacon to the pot. Add the thyme, bay leaves, and enough beef stock to just cover the meat. Bring to a gentle simmer.
Slow Cook: Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Let it braise for 2 ½ to 3 hours, stirring occasionally, until the beef is fork-tender.
Finish with Mushrooms: Sauté the mushrooms in butter until golden, then stir them into the pot during the last 30 minutes of cooking. This ensures they retain their texture and flavor.

Storage Options

Beef bourguignon is one of those magical dishes that tastes even better the next day. Here’s how to store it:

Refrigerator: Transfer leftovers to an airtight container and store for up to 4 days.
Freezer: Place cooled bourguignon in a freezer-safe container, leaving a little room for expansion. It’ll keep well for up to 3 months.
Reheating: Warm gently over low heat on the stovetop, adding a splash of water or stock to loosen the sauce if needed. Avoid microwaving, as it can toughen the beef.

Variations and Substitutions

One of the joys of cooking beef bourguignon is its adaptability. Here are some ideas to make it your own:

Wine-Free Option: Swap the wine for extra beef stock and a tablespoon of tomato paste for a deep, rich flavor.
Vegetarian Twist: Replace the beef with hearty vegetables like eggplant, zucchini, or lentils. Use vegetable stock and add a splash of soy sauce for umami.
Different Proteins: Try lamb or pork for a unique twist on the classic.
Gluten-Free: Thicken the sauce with cornstarch instead of flour, and serve over gluten-free sides like rice or mashed potatoes.
Herb Experimentation: Add a sprig of rosemary or a dash of smoked paprika for a different aromatic profile.

Experiment boldly – Bourdain himself would applaud your culinary creativity!

Anthony Bourdain’s Beef Bourguignon isn’t just a dish; it’s an experience. From the first aromas that fill your kitchen to the final bite of tender beef and rich sauce, this recipe embodies the joy of cooking. Whether you're recreating it for a special occasion or a cozy family dinner, it’s bound to become a beloved staple in your recipe repertoire. Bon appétit!