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 2-inch cubes; 1 bottle red wine (preferably Burgundy); 2 cups beef stock; 4 carrots, peeled and sliced; 1 large onion, chopped; 2 cloves garlic, minced; 1 bouquet garni (parsley, thyme, bay leaf); 4 oz bacon, diced; 1 lb pearl onions, peeled; 1 lb mushrooms, quartered; 2 tbsp tomato paste; 3 tbsp all-purpose flour; 3 tbsp olive oil; Salt and pepper to taste

There's nothing like the rich aroma of Anthony Bourdain’s Beef Bourguignon wafting through your kitchen, filling the air with notes of red wine, tender beef, and earthy herbs. This timeless French classic, celebrated by the late culinary legend, is a comforting dish that transforms humble ingredients into a feast fit for a special occasion.

The first time I made this dish, it was for a cozy dinner party. The slow-simmering stew, with its deep flavors and melt-in-your-mouth beef, earned rave reviews and left everyone asking for seconds. Let me guide you through this unforgettable recipe that’ll bring a touch of French elegance to your table.

Why You’ll Love This Beef Bourguignon

Get ready to fall head over heels for this luxurious dish. Anthony Bourdain’s Beef Bourguignon is more than just a stew—it’s a culinary experience that embodies the art of French cooking.

First, it’s a dish that impresses without being overly complicated. Despite its gourmet reputation, this recipe is surprisingly approachable, with simple steps that even beginner cooks can follow.

The flavor is nothing short of extraordinary. The beef becomes impossibly tender as it braises in red wine, while the sauce develops layers of richness from bacon, mushrooms, and aromatic herbs. It’s hearty, warming, and perfect for cold nights.

It’s also an ideal make-ahead dish. Like most stews, Beef Bourguignon tastes even better the next day, allowing the flavors to meld beautifully. Whether you're cooking for a crowd or meal-prepping for the week, this recipe has you covered.

Finally, this recipe is a tribute to Anthony Bourdain’s love for authentic, bold flavors. Cooking it is like taking a culinary journey through France, one delicious bite at a time.

Ingredients Notes

The magic of Anthony Bourdain’s Beef Bourguignon lies in its thoughtfully chosen ingredients. Each element plays a vital role in creating the dish’s signature depth of flavor.

Beef Chuck or Stew Meat: Opt for well-marbled beef chuck, as the fat will render down during cooking, keeping the meat moist and tender. Cut it into 2-inch cubes to ensure even cooking.
Red Wine: A dry red wine like Pinot Noir or Burgundy is essential. This forms the backbone of the sauce, infusing the dish with fruity and slightly acidic notes. Choose a bottle you’d enjoy drinking!
Bacon or Lardons: The recipe starts with rendering the fat from bacon or lardons, creating a flavorful base that enhances every bite.
Vegetables: Pearl onions, carrots, and mushrooms add texture and sweetness. These ingredients balance the richness of the sauce while contributing to its rustic charm.
Aromatic Herbs: A bouquet garni—a bundle of fresh thyme, bay leaves, and parsley stems—infuses the stew with herbal notes as it simmers.

For this recipe, you'll also need a Dutch oven or heavy-bottomed pot for even heat distribution, ensuring that your Beef Bourguignon cooks to perfection.

How to Make Anthony Bourdain’s Beef Bourguignon

Creating this iconic dish is easier than you might think. Follow these steps to bring a little bit of France into your home kitchen.

Prepare the Ingredients: Begin by cutting the beef chuck into 2-inch cubes and patting them dry with paper towels. This step helps the beef brown more effectively. Slice your carrots, and set aside the pearl onions and mushrooms.
Render the Bacon: In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sear the Beef: Increase the heat to medium-high. Working in batches, brown the beef on all sides in the bacon fat, ensuring a deep golden crust. Don’t overcrowd the pan. Remove the beef and set it aside.
Sauté the Vegetables: Add the carrots and onions to the pot, cooking until slightly softened. Stir in the minced garlic, letting it cook just until fragrant.
Deglaze with Wine: Pour in the red wine, scraping up the browned bits from the bottom of the pot. This step is crucial for building flavor. Bring the wine to a simmer.
Braise the Beef: Return the beef and bacon to the pot. Add beef stock until the meat is barely covered. Toss in the bouquet garni, cover the pot, and transfer it to a 325°F (165°C) oven. Let it braise for 2-3 hours, stirring occasionally.
Finish with Mushrooms: About 30 minutes before the beef is done, sauté the mushrooms in butter until golden. Stir them into the stew for the final stretch of cooking.

When ready, the beef should be fork-tender, and the sauce thick and glossy. Serve over creamy mashed potatoes or buttery noodles, garnished with fresh parsley.

Storage Options

Leftovers of this Beef Bourguignon are a gift that keeps on giving. Here’s how to store and reheat it for maximum enjoyment.

Refrigeration: Transfer the stew to an airtight container and refrigerate for up to 4 days. The flavors will deepen over time, making it even tastier.
Freezing: Portion the stew into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm the stew gently on the stovetop over low heat, stirring occasionally to prevent scorching. Add a splash of water or beef stock if the sauce has thickened too much.

Variations and Substitutions

This recipe is versatile, allowing you to make it your own while staying true to its French roots.

Vegetarian Twist: Replace the beef with hearty mushrooms and use vegetable stock instead of beef stock. The result is a robust, earthy stew that vegetarians will love.
Chicken Bourguignon: Swap the beef for bone-in chicken thighs. Reduce the cooking time to about 45 minutes for a lighter take on this classic.
Gluten-Free Option: Use a gluten-free flour blend or cornstarch to thicken the sauce instead of all-purpose flour.
Budget-Friendly Version: Substitute the red wine with a combination of grape juice and vinegar for a more economical dish. While the flavor won’t be as complex, it’ll still be delicious.

No matter how you choose to adapt it, Anthony Bourdain’s Beef Bourguignon is a dish that rewards creativity in the kitchen. Dive in and make it your own!