Copycat Anthony Bourdain’s Beef Bourguignon

Why You’ll Love This Recipe

I love this dish because it transforms humble ingredients into something extraordinary. The long, slow cooking time gives the beef a melt-in-your-mouth texture, while the wine and herbs create a sauce so flavorful, it feels like something I’d order in a French bistro. It’s hearty without being heavy, and it makes my kitchen smell absolutely incredible. Whether I’m making it for a cozy dinner or to impress guests, this stew always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lb boneless beef shoulder or chuck, cut into 1½-inch pieces

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• ¼ cup olive oil, divided

• 4 medium onions, halved and thinly sliced

• 2 tbsp all-purpose flour

• 1 cup red Burgundy wine (like pinot noir)

• 6 medium carrots, peeled and cut into 1-inch pieces

• 1 clove garlic

• 1 bouquet garni (thyme, bay leaf, parsley tied together)

• Water (up to 3 cups as needed)

• 2 tbsp demi-glace (optional, but adds depth)

• Chopped fresh flat-leaf parsley, for garnish

Directions

1. I start by patting the beef dry with paper towels. This helps it brown better. I season it generously with salt and pepper.

2. In a large Dutch oven over high heat, I heat half the olive oil. Working in batches, I sear the beef until deeply browned on all sides. I avoid overcrowding the pot so the beef sears instead of steams. Once browned, I transfer the meat to a plate.

3. I reduce the heat to medium-high and add the remaining oil and the sliced onions. I cook, stirring occasionally, until the onions are soft and golden, about 10 minutes.

4. I sprinkle the flour over the onions and stir, cooking another 4–5 minutes until thickened slightly.

5. I pour in the wine and scrape up the browned bits from the bottom of the pot with a wooden spoon. When the wine comes to a boil, I return the beef and any juices to the pot.

6. I add the carrots, garlic clove, and bouquet garni, then pour in 1½ cups of water and stir in the demi-glace (if using).

7. I bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 2 to 2½ hours. I skim off any foam or fat that rises to the top and stir every 15–20 minutes to prevent sticking.

8. As it simmers, I add more water (¼ to ½ cup at a time), up to a total of 3 cups, to keep the sauce from reducing too quickly. The goal is to let it slowly concentrate into a thick, glossy sauce.

9. When the beef is tender and the sauce rich, I discard the bouquet garni and taste for seasoning. I add more salt or pepper if needed.

10. I garnish with chopped parsley and serve hot—usually over mashed potatoes, crusty bread, or buttered noodles.

Servings and timing

This recipe makes 6 servings.
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 50 minutes

Variations

• I’ve added sautéed mushrooms and pearl onions near the end for a more traditional bourguignon feel.

• Sometimes I replace the water with beef broth for even more flavor.

• I like to stir in a spoonful of tomato paste with the flour for added richness.

• For a twist, I’ve used lamb shoulder instead of beef—different but equally delicious.

storage/reheating

Fridge:
I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight.

Freezer:
This stew freezes beautifully. I portion it into containers and freeze for up to 3 months. I thaw overnight in the fridge before reheating.

Reheating:
I reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if needed. It also microwaves well in individual portions.

FAQs

What’s the best wine to use for beef bourguignon?

I use a dry red Burgundy or pinot noir. It doesn’t have to be expensive, but it should be good enough to drink.

Can I make this dish ahead of time?

Yes, in fact, it tastes even better the next day. I often make it a day ahead and reheat before serving.

Do I need demi-glace?

It’s optional, but it adds a rich, meaty depth to the sauce. If I don’t have it, I use beef broth or just stick with water.

How do I prevent the beef from getting tough?

Long, slow simmering is key. I make sure the stew never boils too hard and keep the heat on low once it starts simmering.

What do I serve with beef bourguignon?

I love it over mashed potatoes, egg noodles, or with crusty French bread. A side of green beans or roasted Brussels sprouts rounds it out perfectly.

Conclusion

Copycat Anthony Bourdain’s Beef Bourguignon is one of those dishes that feels like a labor of love—but the reward is more than worth it. With tender beef, a deeply flavorful sauce, and rustic French charm, it’s a dish I come back to whenever I want to cook something special. Whether I’m serving it for a cozy dinner at home or a dinner party with friends, this stew never fails to impress.

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