The Late Chef’s Legendary Beef Bourguignon Recipe

Culinary magic happens when classic French comfort food meets masterful technique in this beef bourguignon recipe.

Bourdain’s legendary approach to beef bourguignon elevates traditional cooking with bold, rich flavors.

Tender chunks of beef slowly simmer in a robust red wine sauce, creating a deeply satisfying meal.

Robust burgundy wine and aromatic herbs infuse every bite with incredible depth.

Each ingredient carefully selected transforms simple ingredients into an extraordinary dining experience.

The slow-cooked technique ensures melt-in-your-mouth meat that will impress even the most discerning food enthusiasts.

This recipe promises a delectable journey through French countryside cooking that beckons you to savor every luxurious spoonful.

Beef Bourguignon, What Sets It Apart

• Elevate Weekend Dining: Transform ordinary meals into a gourmet experience with this classic French comfort dish that impresses family and guests alike.
• Master Culinary Techniques: Learn professional cooking methods like deglazing, searing, and creating a rich, deeply flavored stew that showcases your kitchen skills.
• Customize with Ease: Adapt the recipe to personal preferences by choosing different wine varieties, experimenting with side dishes, or adjusting vegetable quantities for a personalized touch.
• One-Pot Wonder: Enjoy minimal cleanup and maximum flavor with a hearty meal that develops complex tastes through slow cooking, making dinner preparation simple and delicious.

Bourguignon Ingredient List

• Beef Cubes: A rich and tender meat that forms the heart of this classic French stew.

• Onion, Garlic: Provide a deep, savory base flavor to the dish.
• Carrots: Add sweetness and depth to the stew's overall taste profile.
• Bouquet Garni: A traditional herb bundle that infuses the stew with aromatic herbs.

• Red Wine: Adds rich, complex flavor and helps tenderize the beef.
• Olive Oil: Used for searing and creating a flavorful base for the stew.
• Beef Stock: Provides a robust liquid foundation for the bourguignon.
• Tomato Paste: Adds depth and slight acidity to the sauce.
• Flour: Helps to thicken the sauce and create a smooth texture.

• Pearl Onions, Mushrooms: Provide extra texture and earthy flavor to the dish.
• Butter: Used for sautéing additional vegetables.
• Salt, Pepper: Essential seasonings to enhance the overall taste.

Cooking Beef Bourguignon Easily

Step 1: Season the Beef

Grab your beef cubes and generously coat them with salt and pepper.

Make sure each piece gets an even layer of seasoning for maximum flavor.

Step 2: Sear the Beef

Heat olive oil in a large Dutch oven until it’s sizzling hot.

Carefully place the beef cubes into the pot and sear them until they develop a rich, golden-brown crust on all sides.

This step locks in the delicious meaty flavors.

Once browned, remove the beef and set it aside.

Step 3: Create a Vegetable Base

• Onions
• Carrots

Add the vegetables and sauté until they become soft and slightly translucent.

Sprinkle flour over the vegetables, stirring carefully to ensure an even coating that will help thicken the sauce.

Step 4: Deglaze and Build Depth

Pour in red wine, using a wooden spoon to scrape up all those incredible browned bits stuck to the bottom of the pot.

These bits are flavor gold!

Bring the mixture to a gentle simmer.

Step 5: Combine Cooking Liquids and Aromatics

• Beef stock
• Tomato paste
• Garlic
• Bouquet garni

Return the seared beef to the pot.

Let everything simmer on low heat for 2-3 hours, allowing the flavors to meld together beautifully.

Step 6: Enhance with Extras

• Pearl onions
• Mushrooms

Cook in butter until they turn golden and caramelized.

Add these to the stew during the final 30 minutes of cooking.

Step 7: Finish and Serve

Remove the bouquet garni.

Serve the beef bourguignon piping hot, accompanied by crusty bread or creamy mashed potatoes.

The meat will be so tender it practically melts in your mouth.

Tips for Rich Bourguignon Flavor

• Use a full-bodied red Burgundy wine like Pinot Noir to enhance the rich, deep flavors of the beef bourguignon.
• Pat beef cubes completely dry before browning to develop a perfect golden-brown crust that locks in incredible flavor and texture.
• Cook the stew on very low heat, allowing the beef to slowly break down and become meltingly tender without becoming tough or stringy.
• Replace dried bouquet garni with fresh thyme, rosemary, and bay leaves for a more vibrant and aromatic final dish.
• Allow the stew to rest for 15-20 minutes after cooking to let flavors meld and meat fibers relax, resulting in an even more delicious meal.

Bourguignon Variations Worth Trying

• Vegetarian Bourguignon: Replace beef with hearty portobello mushrooms or seitan, using vegetable stock and maintaining the same cooking method for a plant-based version.
• Lean Protein Option: Swap beef cubes with turkey or chicken thighs, reducing cooking time to 1-1.5 hours while keeping the classic French flavor profile.
• Low-Carb Adaptation: Eliminate flour, use cauliflower instead of potatoes, and serve over roasted cauliflower rice for a keto-friendly alternative.
• Slow Cooker Method: Transfer all ingredients to a slow cooker after initial searing, cook on low for 6-8 hours for a hands-off approach that develops deep, rich flavors.

Serving Classic Beef Bourguignon

• Rustic French Feast: Pair this rich beef bourguignon with a crusty baguette to soak up the delicious sauce, creating the ultimate comfort meal.
• Cozy Potato Companion: Serve over creamy mashed potatoes, letting the silky sauce blend perfectly with the smooth potato base for a hearty dinner experience.
• Wine Pairing Magic: Choose a robust red Burgundy wine that mirrors the recipe's cooking wine, enhancing the deep, complex flavors of the stew and creating a sophisticated dining moment.
• Herbal Garnish Finale: Sprinkle fresh chopped parsley or thyme on top just before serving to add a bright, fresh note that cuts through the rich, meaty depth of the dish.

Storing Bourguignon for Reheating

• Store leftover beef bourguignon in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Transfer cooled stew to freezer-safe containers or heavy-duty freezer bags. Seal tightly, removing excess air. Freezes perfectly for up to 3 months.
• Place portion in microwave-safe dish, cover with damp paper towel. Heat on medium power in 1-minute intervals, stirring between each to distribute heat evenly. Check internal temperature reaches 165°F.

FAQs

• Why use red wine in this recipe?

Red wine adds deep, rich flavor and helps tenderize the beef, creating a more complex and authentic French stew taste.

• Can I substitute the beef cut?

Use chuck roast or brisket for best results. These cuts have enough fat and connective tissue to become tender during slow cooking.

• What is a bouquet garni?

It’s a bundle of herbs (typically thyme, parsley, and bay leaf) tied together, which infuses the stew with aromatic flavors without leaving herb pieces in the dish.

• How do I know when the beef is perfectly cooked?

The beef should be fork-tender and easily break apart, which typically occurs after 2-3 hours of slow simmering at low heat.

Anthony Bourdains Beef Bourguignon Recipe

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4.8 from 36 reviews

• Total Time: 3 hours
• Yield: 6 1x

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Description

Rich, hearty Beef Bourguignon brings French countryside comfort to your kitchen, honoring classic culinary traditions. Robust red wine, tender beef, and aromatic herbs create a deeply satisfying meal you’ll savor with each comforting bite.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 3 pounds (1.36 kilograms) beef chuck, cut into cubes
• 4 garlic cloves, minced

Vegetables and Aromatics:

• 1 large onion, diced
• 2 carrots, sliced
• 1 pound (454 grams) pearl onions, peeled
• 1 pound (454 grams) mushrooms, quartered
• 1 bouquet garni (parsley, thyme, and bay leaf)

Liquids, Seasonings, and Other Ingredients:

• 3 cups red wine (preferably Burgundy)
• 2 cups beef stock
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 2 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Generously coat beef cubes with salt and freshly ground black pepper to enhance flavor profile.
2. Ignite a large Dutch oven over medium-high heat, drizzle with olive oil, and meticulously sear beef until developing a rich, caramelized exterior on all surfaces. Transfer browned meat to a separate plate.
3. Introduce diced onions and chopped carrots into the same pot, sautéing until vegetables become translucent and tender. Dust vegetables with flour, ensuring an even, light coating.
4. Deglaze the pot with robust red wine, vigorously scraping accumulated flavor-packed brown bits from the bottom using a wooden spoon. Allow liquid to gently simmer.
5. Incorporate beef stock, concentrated tomato paste, minced garlic, and aromatic bouquet garni. Reintroduce seared beef to the liquid, reducing heat to low and allowing stew to gently simmer for 2-3 hours until meat becomes fork-tender.
6. Meanwhile, in a separate skillet, melt butter and caramelize pearl onions and sliced mushrooms until achieving a golden-brown complexion. Incorporate these ingredients into the stew during the final 30 minutes of cooking.
7. Extract and discard bouquet garni. Present the hearty stew piping hot, accompanied by crusty artisan bread or creamy mashed potatoes.

Notes

• Opt for well-marbled beef cuts like chuck or brisket to ensure tender, flavorful meat that melts in your mouth during slow cooking.
• Select a robust red wine like Burgundy or Pinot Noir to enhance the depth of flavor and create a rich, complex sauce base.
• Use fresh herbs in the bouquet garni for maximum aromatic impact, preferably tying together thyme, parsley, and bay leaves with kitchen twine.
• Consider making this dish a day ahead, as the flavors intensify and develop more complexity when allowed to rest overnight in the refrigerator.

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 450 kcal
• Sugar: 3 g
• Sodium: 320 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 45 g
• Cholesterol: 110 mg