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Anthony Bourdain Beef Bourguignon

A luxurious and hearty beef stew, braised in red wine with mushrooms and bacon, perfect for cozy dinners and special occasions.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds beef chuck cut into 2-inch cubes
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • 6 ounces bacon diced
  • 1 large onion chopped
  • 2 carrots sliced
  • 2 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 bottle 750 ml red wine (preferably Burgundy)
  • 2 cups beef stock
  • 1 bouquet garni thyme, bay leaf, parsley
  • 8 ounces pearl onions
  • 8 ounces mushrooms quartered
  • 2 tablespoons unsalted butter

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Skillet for browning

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Season the beef cubes generously with salt and pepper.
  3. Heat olive oil in your Dutch oven over medium heat.
  4. Add the diced bacon and cook until crispy, about 5 minutes, then remove and set aside.
  5. In the same pot, add the seasoned beef in batches, browning each side for about 3 minutes.
  6. Add chopped onion and carrots to the pot and sauté until softened, about 5 minutes.
  7. Add minced garlic and cook for an additional minute.
  8. Stir in the tomato paste and cook for 2 minutes.
  9. Pour in the red wine, scraping the bottom of the pot.
  10. Add beef stock and bouquet garni back to the pot.
  11. Return the bacon and beef to the mixture and ensure well combined.
  12. Cover the pot and transfer it to the preheated oven. Let it braise for about 2.5 to 3 hours.

Notes

Serve with crusty bread or mashed potatoes.