Anthony Bourdain’s Beef Bourguignon Stew 

I love slow-cooked French dishes! Maybe you’ve noticed!?! From my Classic French Onion Soup to my Coq au Vin, I’m a big fan! There is just something about tender braised meat being coated in layers of rich, wine-infused flavors. It’s one of the world’s best culinary creations in my book.

Save

And this Anthony Bourdain’s Beef Bourguignon is no different. The technique has some similarities to my other braised beef recipes, but the dish itself is quite a bit different. This recipe includes a full bottle of red wine, pearl onions, mushrooms, and uses that classic low-and-slow approach. In fact, the beef and wine are like a delicious match made in heaven but in your mouth instead! Especially when simmered with aromatics like fresh thyme, bay leaves, and bacon lardons. You will not be disappointed.

This dish feels honest and old school, built on time and care instead of shortcuts. Beef browned hard, onions melted down, and the wine slowly turned everything dark and glossy. The first time this stew simmered on my stove, the whole place felt quieter, like it demanded patience and respect. Below is a clear, steady way to bring that classic, soulful stew to life without overthinking it.

Why You’ll Love This Recipe

This version of Beef Bourguignon leans into simplicity while delivering serious depth.

Deep savory flavor: Long simmering builds richness naturally.

Tender beef: Shoulder or chuck softens beautifully over time.

Classic technique: No tricks, just solid cooking.

Comfort driven: Each spoon feels grounding and warm.

Make ahead friendly: Tastes even better after resting.

Timeless style: Feels rustic, thoughtful, and satisfying.

Save

Ingredients

For the Stew:

• 2 pounds boneless beef shoulder or chuck cut into 1½ inch pieces
• Kosher salt
• Freshly ground black pepper
• Quarter cup olive oil divided
• 4 medium onions, thinly sliced
• 6 medium carrots peeled and cut into 1 inch pieces
• 1 clove garlic
• 2 tablespoons all purpose flour
• 1 cup red Burgundy wine
• 1 bouquet garni tied with thyme, bay, parsley
• Water as needed
• Demi glace optional
• Chopped flat leaf parsley for garnish

Save

Step by Step Instructions

1. Season the Beef

Beef pieces get patted dry and seasoned generously with salt and pepper. Drying the surface helps with browning later. Seasoning early lets the meat absorb flavor as it cooks.

2. Brown the Beef

Half the olive oil heats in a heavy pot over medium high heat. Beef goes in batches and browns deeply on all sides. Each batch gets removed and rested while the next cooks. This step builds the base flavor of the stew.

3. Cook the Onions

Remaining oil goes into the same pot. Onions slide in and cook slowly until soft, lightly golden, and sweet. Stir occasionally so they soften evenly without burning.

4. Add Garlic and Flour

Garlic clove gets crushed and stirred into the onions briefly. Flour gets sprinkled in and cooked until it loses its raw smell. This helps thicken the stew naturally later.

5. Deglaze with Wine

Red Burgundy wine pours in slowly. The pot bottom gets scraped clean so every browned bit melts into the liquid. The wine simmers briefly and reduces slightly.

6. Build the Stew

Beef returns to the pot along with carrots and bouquet garni. Enough water gets added to just cover everything. Demi glace can go in here if using. The stew comes to a gentle simmer.

7. Slow Simmer

The pot stays partially covered while simmering gently for about two hours. Beef turns fork tender and the broth deepens in color and flavor. Stir occasionally and skim fat if needed.

8. Finish and Rest

Once tender, the bouquet garni comes out. Salt and pepper get adjusted carefully. A short rest off heat allows flavors to settle before serving.

Tips and Variations

• Deeper sauce: Add demi glace for extra richness.
• Texture control: Simmer uncovered near the end to thicken.
• Carrot swap: Parsnips work well too.
• Wine choice: Dry pinot noir stays ideal here.
• Rest time: Letting it sit improves flavor noticeably.

Serving Suggestions

Anthony Bourdain’s Beef Bourguignon Stew shines best with crusty bread that soaks up the sauce. Mashed potatoes turn it into a full comfort meal. Buttered noodles keep things classic and simple. A plain green salad on the side balances the richness. Serving in warm bowls keeps everything cozy longer.

Frequently Asked Questions

Is demi glace required?

No, but it adds depth if available.

Can this be made ahead?

Yes, it improves after resting overnight.

What cut of beef works best?

Chuck or shoulder stays perfect for long cooking.

Does the wine taste strong?

It mellows and blends during simmering.

Can leftovers be frozen?

Yes, freeze once fully cooled.

Final Thoughts

Anthony Bourdain’s Beef Bourguignon Stew feels honest, patient, and deeply comforting. It rewards time rather than speed and turns simple ingredients into something meaningful. The stew carries warmth, depth, and quiet confidence in every bowl. This recipe fits nights that call for slowing down and cooking with intention, and it always leaves the table feeling full in every sense.