Name: Easy Ground Beef Stroganoff Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; Salt and freshly ground black pepper; 2 tbsp olive oil; 4 oz bacon, diced; 1 large onion, sliced; 2 carrots, sliced; 2 garlic cloves, minced; 2 tbsp all-purpose flour; 3 cups dry red wine; 1 cup beef stock; 1 tbsp tomato paste; 1 bouquet garni (parsley, thyme, bay leaf); 1 lb pearl onions, peeled; 1 lb mushrooms, quartered

There's something magical about the scent of beef bourguignon bubbling away on a chilly evening. This timeless dish, popularized by Julia Child and loved by Anthony Bourdain, transforms humble ingredients into a rich, comforting masterpiece. The combination of tender beef, red wine, and aromatic vegetables creates a symphony of flavors that only deepens with each simmering moment.

I first encountered this recipe while thumbing through Anthony Bourdain's Les Halles Cookbook on a rainy afternoon. His no-nonsense approach to this classic French dish inspired me to dive in, and I've been hooked ever since. Now, it’s my go-to recipe for impressing guests or simply indulging in a luxurious meal at home.

Why You’ll Love This Beef Bourguignon

Get ready to fall in love with Anthony Bourdain's spin on this beloved classic. This beef bourguignon isn’t just another stew – it’s a culinary experience that transforms any evening into something special.

First, it’s a true labor of love, and the results show it. The slow simmering process ensures melt-in-your-mouth beef, while the deep flavors of wine, stock, and herbs develop over hours of cooking.

It’s also a fantastic recipe for those who love mastering new techniques. From browning the beef to deglazing the pan, you’ll pick up professional tips that elevate your cooking game.

And don’t worry – while it may look gourmet, this dish is incredibly forgiving. The hearty ingredients and slow cooking process make it nearly impossible to mess up, even if it’s your first time attempting French cuisine.

Lastly, this recipe is perfect for entertaining. It feeds a crowd, pairs beautifully with a crusty baguette or mashed potatoes, and can be made ahead of time – ideal for dinner parties or holiday feasts.

Ingredients Notes

At the heart of this beef bourguignon recipe are simple yet high-quality ingredients. Each one plays a crucial role in building the dish’s depth and complexity.

Beef chuck: Look for well-marbled beef chuck or another braising cut like brisket. These cuts hold up to long cooking times, becoming wonderfully tender and flavorful.
Red wine: Use a dry, full-bodied wine like Burgundy or a good-quality Pinot Noir. The wine forms the backbone of the sauce, so choose one you'd enjoy drinking.
Lardons: Thick-cut bacon or pancetta adds a smoky, salty richness to the dish. Be sure to render the fat slowly for maximum flavor.
Pearl onions: These tiny onions are a classic addition. Their mild sweetness balances the dish's savory elements. If you can’t find fresh pearl onions, frozen ones work just as well.
Carrots and celery: These aromatic vegetables add natural sweetness and a hearty texture. Slice them uniformly to ensure even cooking.
Bouquet garni: This bundle of herbs (typically thyme, parsley, and bay leaf) infuses the stew with its signature aroma. Fresh herbs are ideal, but dried will do in a pinch.

Special equipment: You’ll need a Dutch oven or heavy-bottomed pot with a tight-fitting lid for even heat distribution. A slotted spoon and a large sieve or cheesecloth for straining the sauce are also helpful.

How to Make Anthony Bourdain’s Beef Bourguignon

Crafting this iconic dish takes time, but the process is as enjoyable as the results. Here’s how to make it step by step.

Start by preheating your oven to 325°F. Pat your beef chuck dry with paper towels and season it generously with salt and pepper. Heat a few tablespoons of oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until golden brown. Remove the beef and set it aside.

Next, add your lardons to the pot and cook them until crispy. Remove and reserve them alongside the beef. In the rendered fat, sauté the onions, carrots, and celery until softened and fragrant. Add minced garlic during the last minute, careful not to let it burn.

Now comes the fun part – deglazing. Pour in your red wine, scraping up all the delicious browned bits stuck to the bottom of the pot. Let the wine reduce slightly before adding the beef and lardons back to the pot.

Stir in beef stock until the meat is just covered, then toss in the bouquet garni. Bring the mixture to a simmer, then cover and transfer to the oven. Let it braise for 2 ½ to 3 hours, stirring occasionally.

Toward the end of cooking, prepare the pearl onions and mushrooms. Sauté them in butter until golden and tender, then add them to the stew during the final 30 minutes of cooking.

Once the beef is fork-tender, strain the sauce through a sieve or cheesecloth into a clean saucepan, discarding the solids. Simmer the sauce until thickened to your liking, then pour it back over the meat and vegetables. Serve piping hot with your favorite sides.

Storage Options

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

Refrigerator: Allow the dish to cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days.
Freezer: Portion the stew into freezer-safe containers or heavy-duty zip-top bags. It can be frozen for up to 3 months.

To reheat, warm the stew gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.

Variations and Substitutions

One of the joys of beef bourguignon is its versatility. Here are some ways to adapt it to your preferences:

Wine-free version: Substitute the wine with extra beef stock and a splash of balsamic vinegar for a rich, complex flavor.
Vegetarian twist: Replace the beef with hearty mushrooms like portobello or cremini and use vegetable stock instead of beef stock.
Gluten-free option: Ensure your beef stock is gluten-free, and thicken the sauce with cornstarch instead of flour.
Different proteins: Try lamb or pork for a unique spin on the classic. Both work beautifully with the wine and aromatics.
Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce for a subtle kick.

Experimenting with this dish is half the fun – don’t be afraid to make it your own!

Enjoy Anthony Bourdain’s beef bourguignon as a celebration of comfort, flavor, and culinary tradition. Whether you're serving it for a special occasion or a cozy family dinner, it’s sure to leave a lasting impression.