Anthony Bourdain’s hearty beef stew, known as Boeuf Bourguignon, is a classic French dish that showcases the rich flavors of slow-cooked beef combined with aromatic vegetables and wine. This recipe is perfect for those looking to create a comforting meal that is both satisfying and impressive.
Ingredients
Main Ingredients
2 pounds boneless beef shoulder or chuck, cut into 1½-inch pieces
Kosher salt (to taste)
Freshly ground black pepper (to taste)
¼ cup olive oil
4 medium onions, thinly sliced
2 tablespoons all-purpose flour
1 cup red Burgundy wine (or similar, such as Pinot Noir)
6 medium carrots, peeled and cut into 1-inch pieces
1 clove garlic, minced
1 bouquet garni (a tied bundle of herbs, typically thyme, bay leaf, and parsley)
Water (as needed)
Chopped fresh flat-leaf parsley (for garnish)
Method of Preparation
Prep the Meat: Pat the beef dry with paper towels and season generously with salt and pepper.
Sear the Beef: In a Dutch oven, heat half of the olive oil over high heat until shimmering. Add the beef in batches, ensuring not to overcrowd the pot. Sear on all sides until well browned, then transfer to a plate.
Cook the Onions: Reduce the heat to medium-high and add the remaining olive oil. Add the sliced onions and cook until softened and golden brown, about 10 minutes. Sprinkle the flour over the onions and stir for another 4–5 minutes.
Deglaze with Wine: Pour in the red wine, scraping up any browned bits (fond) from the bottom of the pot. Bring to a boil.
Combine Ingredients: Return the seared beef to the pot along with its juices. Add carrots, garlic, and bouquet garni. Pour in enough water to cover the meat by about one-third.
Simmer: Bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 2–2½ hours or until the meat is fork-tender. Stir occasionally and skim off any foam or oil that rises to the surface.
Finish and Serve: Once done, discard the bouquet garni, taste for seasoning, and adjust if necessary. Garnish with chopped parsley before serving.
Cooking Tips and Mistakes to Avoid
Don’t Overcrowd the Pot: Searing too much meat at once can lead to steaming instead of browning.
Monitor Liquid Levels: Check every 15–20 minutes; add water as needed to prevent sticking.
Use Quality Wine: A good quality red wine enhances flavor significantly.
Serving Suggestions
Serve this hearty stew over creamy mashed potatoes or alongside crusty bread for soaking up the rich sauce. It pairs wonderfully with a simple green salad for balance.
Health Benefits of Ingredients
Beef: A great source of protein and essential nutrients like iron.
Vegetables: Carrots and onions provide vitamins A, C, K, and dietary fiber.
Red Wine: In moderation, it has antioxidant properties beneficial for heart health.
Summary of Recipe
Anthony Bourdain’s Boeuf Bourguignon is a classic French beef stew that combines tender meat with rich flavors from red wine and vegetables. This dish requires patience but rewards you with a comforting meal perfect for gatherings or cozy nights at home.
Why You’ll Love This Dish
This dish is not just about nourishment; it’s about creating an experience that brings people together around a table filled with warmth and flavor. The deep, savory notes of this stew make it an unforgettable comfort food that resonates with many home cooks.
Interesting Facts
Boeuf Bourguignon has roots in French cuisine dating back centuries and was popularized by Julia Child in her cookbook “Mastering the Art of French Cooking.” Anthony Bourdain’s version adds his unique flair while staying true to traditional methods, making it a beloved recipe among fans of his culinary style.
In summary, Anthony Bourdain’s hearty beef stew is more than just a meal; it’s a celebration of flavors that brings comfort to any dining experience
