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Anthony Bourdains Beef Bourguignon Recipe

Anthony Bourdains Beef Bourguignon Recipe


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4.8 from 36 reviews

  • Total Time: 3 hours
  • Yield: 6 1x

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.


Ingredients

Scale

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

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