Name: Anthony Bourdain’s Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 3 lbs beef chuck, cut into 2-inch cubes; 1 bottle dry red wine (e.g., Burgundy); 2 cups beef stock; 2 tbsp tomato paste; 4 garlic cloves, minced; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, diced; 1 tbsp flour; 4 tbsp unsalted butter; 1 lb pearl onions, peeled; 1 lb mushrooms, halved; 4 oz bacon, diced; 2 sprigs fresh thyme; 1 bay leaf; Salt and pepper to taste

There’s something undeniably magical about the aroma of Beef Bourguignon simmering gently on the stove. With its tender beef, rich red wine sauce, and earthy vegetables, this dish transforms humble ingredients into a luxurious feast. Inspired by Anthony Bourdain's take on this French classic, this recipe is an ode to his legacy, blending simplicity with bold, unforgettable flavors.

I first discovered this recipe during a chilly winter evening, yearning for something warm, hearty, and steeped in tradition. Bourdain’s approach, true to his signature style, highlights both technique and passion, making it approachable yet refined. Ready to channel your inner chef? Let’s dive in.

Why You’ll Love This Beef Bourguignon

Get ready to fall in love with a dish that’s as satisfying to cook as it is to eat. This Beef Bourguignon recipe isn’t just another stew—it’s a labor of love that delivers on every front.

First, this recipe is the ultimate comfort food. Imagine tender chunks of beef bathed in a glossy red wine sauce, paired with soft, flavorful vegetables. It’s pure culinary bliss in every bite.

Second, it’s a wonderful excuse to spend time in the kitchen. While the process may take a few hours, it’s therapeutic and rewarding, filling your home with intoxicating aromas that build anticipation for the meal ahead.

Another reason? Versatility. While it’s a showstopper for dinner parties, it’s just as fitting for a quiet family dinner. It’s also one of those dishes that tastes even better the next day, making leftovers a treat to look forward to.

Lastly, it’s a recipe that connects you to culinary history. Originally a French peasant dish, Bourdain’s version pays homage to its roots while elevating it into something extraordinary.

Ingredients Notes

The beauty of Beef Bourguignon lies in its carefully selected ingredients. Each element adds depth, creating a harmony of flavors that define this dish.

Beef

Opt for chuck roast or stewing beef—cuts with ample marbling that break down beautifully during slow cooking. This yields tender, melt-in-your-mouth results.

Red Wine

A robust, dry red wine is essential for the sauce. Think Burgundy, Pinot Noir, or even a good Cabernet Sauvignon. The wine forms the backbone of the dish, so choose one you’d happily drink.

Vegetables

Classic choices like carrots, pearl onions, and mushrooms bring an earthy sweetness. While some variations use leeks or parsnips, sticking to the essentials ensures authenticity.

Aromatics

A bouquet garni (a bundle of thyme, parsley, and bay leaf) infuses the dish with a subtle herbal fragrance. Don’t skip this—it elevates the sauce to new heights.

Bacon Lardons

Crispy, smoky bacon lardons provide an irresistible depth of flavor. They’re sautéed first, adding richness to the base of the stew.

Special Equipment

While a Dutch oven is ideal for even cooking, any heavy-bottomed pot will do. If you’re feeling fancy, serving in a rustic cast iron dish enhances the experience.

How To Make This Beef Bourguignon

Transforming simple ingredients into a masterpiece doesn’t require magic—just patience and care. Follow these steps for Bourdain-worthy results.

Step 1: Prepare Your Ingredients

Start by cutting the beef into large, uniform chunks (about 2 inches). Pat them dry with paper towels to ensure they sear properly. Peel and slice the carrots, peel the pearl onions, and quarter the mushrooms.

Step 2: Sear the Beef

Heat a tablespoon of oil in a large Dutch oven over medium-high heat. Add the bacon lardons and cook until crispy, then set aside. In the rendered fat, sear the beef in batches, ensuring a deep brown crust on all sides. Avoid overcrowding the pan.

Step 3: Build the Base

Once the beef is seared, add diced onion and minced garlic to the pot. Sauté until softened, scraping up any browned bits (the secret to flavor!). Sprinkle in a tablespoon of flour, stirring to coat the vegetables evenly.

Step 4: Deglaze and Simmer

Pour in the red wine, scraping the bottom of the pot to release all those flavorful bits. Return the beef and bacon to the pot, then add beef stock to just cover the meat. Toss in the bouquet garni and let it come to a gentle simmer.

Step 5: Slow Cook

Cover the pot and transfer it to a preheated oven (325°F). Cook for 2-3 hours, occasionally checking to ensure the sauce doesn’t reduce too much. The beef should be fork-tender by the end.

Step 6: Add Final Touches

In the last 30 minutes, sauté the mushrooms and pearl onions in butter until golden. Stir them into the stew, allowing their flavors to meld. Adjust seasoning with salt and pepper before serving.

Storage Options

Beef Bourguignon is a fantastic make-ahead dish, and its flavors deepen beautifully over time.

Refrigeration

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or wine if the sauce thickens too much.

Freezing

This dish freezes exceptionally well. Place cooled portions in freezer-safe containers or bags, ensuring minimal air exposure. It’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.

Variations and Substitutions

The charm of Beef Bourguignon lies in its adaptability. Whether you’re accommodating dietary preferences or experimenting with flavors, here are some ideas:

Vegetarian Version: Swap the beef for hearty mushrooms and the bacon for smoked paprika. Use vegetable stock and red wine for the base.
Lighter Option: Use chicken thighs and white wine for a lighter take on the dish.
Different Proteins: Lamb or pork shoulder work beautifully in place of beef, offering unique flavor twists.
No Alcohol: Replace wine with extra beef stock and a tablespoon of balsamic vinegar for depth.

Feel free to get creative while respecting the essence of this classic.

Beef Bourguignon isn’t just a recipe—it’s an experience. Anthony Bourdain’s approach reminds us that cooking is about more than just feeding ourselves; it’s about connecting with culture, history, and each other. This dish invites you to slow down, savor the process, and enjoy the journey as much as the destination. Bon appétit!