Copycat Anthony Bourdain’s Beef Bourguignon
A gourmet French beef stew inspired by Anthony Bourdain—slow-simmered chuck, red wine, onions, and carrots in a rich, velvety sauce. Worth every minute.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6
- Category: Dinner, Main Course
- Cuisine: French
Ingredients
2 lb boneless beef shoulder or chuck, cut into 1½-inch pieces
Kosher salt and freshly ground black pepper
¼ cup olive oil, divided
4 medium onions, halved and thinly sliced
2 tbsp all-purpose flour
1 cup red Burgundy wine (such as Pinot Noir)
6 medium carrots, peeled and cut into 1-inch pieces
1 clove garlic, smashed
1 bouquet garni (thyme, bay leaf, parsley tied together)
1½ cups water (plus up to 2½–3 cups total as needed)
2 tbsp demi-glace (optional but adds depth)
Chopped fresh flat-leaf parsley, for garnish
Instructions
Prep the beef:
Pat the beef dry with paper towels and season generously with salt and pepper.
Brown the meat:
In a large Dutch oven, heat half the olive oil over high heat until shimmering. Working in batches, sear the beef on all sides until deeply browned. Avoid overcrowding the pan to prevent steaming. Transfer browned beef to a plate and set aside.
Sauté the onions:
Lower the heat to medium-high. Add remaining oil and onions to the pot. Cook for about 10 minutes, stirring occasionally, until golden and softened. Sprinkle with flour and cook 4–5 minutes to thicken.
Deglaze with wine:
Pour in the red wine and stir, scraping up all the browned bits (fond) from the bottom of the pan. Bring to a boil.
Build the stew:
Return the beef and any juices to the pot. Add carrots, garlic, bouquet garni, 1½ cups water, and demi-glace (if using). Bring to a gentle boil, then reduce heat to low.
Slow simmer:
Cook uncovered for 2 to 2½ hours, stirring occasionally and scraping the bottom to prevent sticking. Skim off any foam or fat that rises.
Adjust liquid:
Add ¼–½ cup water as needed during cooking (up to 3 cups total) to maintain a rich, saucy consistency. The onions should break down, thickening the sauce naturally.
Finish and serve:
Remove the bouquet garni, taste, and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Notes
For a deeper flavor, sear beef in batches and avoid moving it too soon.
Use homemade demi-glace or high-quality beef stock for restaurant-quality richness.
Let the stew rest for 15–20 minutes before serving — flavors deepen as it sits.
