Name: Anthony Bourdain’s Beef Bourguignon 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 pepper, to taste; 2 tbsp olive oil; 1/4 lb pancetta or bacon, diced; 1 onion, diced; 2 carrots, peeled and sliced; 3 garlic cloves, minced; 2 tbsp all-purpose flour; 3 cups red wine (e.g., Burgundy or Pinot Noir); 2 cups beef stock; 1 tbsp tomato paste; 1 bouquet garni (thyme, bay leaf, and parsley, tied together); 1 lb pearl onions, peeled; 1 lb mushrooms, quartered; 2 tbsp butter; Fresh parsley, for garnish

your kitchen. This French classic, famously loved by Anthony Bourdain, is the perfect dish for when you want to impress your guests or simply indulge in a soul-warming dinner. Imagine tender chunks of beef bathed in a rich red wine sauce, paired with earthy vegetables and fresh herbs—it's the epitome of culinary artistry.

I first tried this recipe after watching an episode of No Reservations, and it instantly became a family favorite. Though it takes some time, the process is as satisfying as the result. Let’s dive into what makes this dish unforgettable.

Why You’ll Love This Beef Bourguignon

Prepare to fall head over heels for this luxurious dish. Anthony Bourdain’s Beef Bourguignon is not just a meal—it’s an experience worth savoring.

First and foremost, this recipe transforms humble ingredients into something extraordinary. The combination of red wine, beef, and vegetables creates a deep, complex flavor that feels like a warm hug on a cold evening.

It's also surprisingly approachable. While the name might sound intimidating, the step-by-step process ensures success, even for those new to French cooking. Plus, most of the cooking time is hands-off, making it perfect for leisurely weekends.

Lastly, this dish is a crowd-pleaser. Whether served at a dinner party or a cozy family meal, it always earns rave reviews. And the leftovers? They taste even better the next day.

Ingredients Notes

The beauty of Beef Bourguignon lies in its simple yet high-quality ingredients. Let’s break them down:

Beef Chuck: The star of the show, beef chuck becomes melt-in-your-mouth tender when slow-cooked. Opt for well-marbled cuts to ensure richness.
Red Wine: This dish thrives on a bold, dry red wine. A Burgundy or Pinot Noir is ideal, but any wine you'd happily drink will work.
Vegetables: Classic choices like carrots, pearl onions, and mushrooms bring texture and earthy sweetness to the dish. Don’t skimp on these—they balance the richness of the sauce.
Beef Stock: Homemade stock, if available, elevates the flavor, but a high-quality store-bought version works well too.
Herbs: A bouquet garni of thyme, parsley, and bay leaf infuses the stew with fresh, aromatic notes.
Lardons: These thick-cut bacon pieces add smoky depth. If unavailable, pancetta is a fine substitute.

You’ll also need a Dutch oven or heavy-bottomed pot for even cooking and heat retention.

How to Make Anthony Bourdain’s Beef Bourguignon

While this recipe takes time, every step builds flavor, ensuring a memorable dish. Here’s how to create your own Beef Bourguignon masterpiece:

Step 1: Prep the Ingredients

Begin by cutting the beef chuck into 2-inch cubes and patting them dry. Season generously with salt and pepper. This helps create a flavorful crust during searing. Dice your vegetables and prepare your bouquet garni (tie fresh herbs together with kitchen twine).

Step 2: Sear the Beef

Heat a splash of oil in your Dutch oven over medium-high heat. Add the beef in batches, ensuring each piece has space to brown evenly. Don’t rush this step—it's where much of the flavor develops. Once browned, set the beef aside.

Step 3: Sauté the Aromatics

In the same pot, cook the lardons until crispy, then remove and set aside. Add diced onions, carrots, and celery to the rendered fat, scraping up any browned bits. Cook until softened and fragrant.

Step 4: Deglaze and Simmer

Pour in the red wine, scraping the bottom of the pot to release all those flavorful bits. Bring to a simmer and let reduce slightly before adding the beef stock, bouquet garni, and the browned beef. Cover and let simmer gently for 2–3 hours, stirring occasionally.

Step 5: Finish with Vegetables

In the final 30 minutes of cooking, add the mushrooms and pearl onions. This ensures they stay tender but not mushy. Adjust seasoning with salt and pepper to taste.

Step 6: Serve and Enjoy

Serve the Beef Bourguignon hot, garnished with fresh parsley. Pair it with crusty French bread, creamy mashed potatoes, or buttered noodles to soak up the luscious sauce.

Storage Options

Beef Bourguignon is a dish that keeps on giving. Proper storage ensures you can enjoy it for days to come:

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen over time, making the dish even more delicious.
Freezer: For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce as needed.

Variations and Substitutions

One of the joys of Beef Bourguignon is its versatility. Here are some ideas to make it your own:

Protein Swap: Try using lamb or pork for a different twist.
Vegetarian Option: Substitute beef with hearty vegetables like eggplant, zucchini, and potatoes, and use vegetable stock and red wine.
Wine-Free Version: If you prefer not to cook with wine, use additional stock and a splash of balsamic vinegar for acidity.
Spice It Up: Add a pinch of red pepper flakes or smoked paprika for extra warmth.

Experiment with these variations to suit your taste, and don’t be afraid to make it uniquely yours!

Anthony Bourdain’s Beef Bourguignon is more than just a recipe; it’s a journey into the heart of French cuisine. With its rich flavors and tender texture, this dish has a timeless appeal that will never go out of style. Whether it’s your first time making it or your fiftieth, you’re bound to fall in love all over again.