The first time I made this on a freezing February night, the smell of wine-braised beef and thyme hit me the moment I opened the oven door. Anthony Bourdain Beef Bourguignon does exactly that. This French beef stew combines tender chunks of beef chuck, crispy bacon, earthy mushrooms, and pearl onions in a rich red wine sauce that makes you wonder why this isn’t on your weekly rotation.
Table of Contents
Ingredients for Anthony Bourdain’s Beef Bourguignon
I always start by gathering everything before I begin cooking, especially for a recipe with this many components. My go-to cut for this dish is beef chuck roast because it has enough marbling to stay juicy during the long braise. For the wine, I recommend using a Burgundy or Pinot Noir that you’d actually enjoy drinking – the flavor concentrates as it cooks, so quality matters here.
- 6 slices bacon, chopped
- 2 pounds beef chuck roast, cut into 2-inch cubes – I usually ask my butcher to cut these for me to save time
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 2 carrots, sliced – In my experience, cutting them into 1/2-inch rounds works best
- 2 cloves garlic, minced
- 1/4 cup Cognac or brandy – My preference is a mid-range brandy; you don’t need top-shelf here
- 2 cups dry red wine (like Burgundy or Pinot Noir)
- 2 cups beef broth – I recommend using low-sodium so you can control the salt level
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 pound mushrooms, cleaned and halved if large – Pro tip: baby bellas work beautifully here
- 1 tablespoon butter
- 1/2 cup pearl onions, peeled
- Fresh parsley, chopped for garnish
Step-by-Step Instructions
I recommend reading through all the steps before you start so you understand the flow of this recipe. In my experience, having everything prepped and ready makes the actual cooking much smoother.
Step 1: Preheat your oven to 325°F. Make sure your Dutch oven is oven-safe with an oven-safe lid before starting. Cook the chopped bacon in the Dutch oven over medium heat until it’s crispy and the fat has rendered out, about 5-7 minutes. Use a slotted spoon to remove the bacon to a plate, but leave all that flavorful fat in the pot.
Step 2: Pat your beef cubes completely dry with paper towels – this is crucial for getting a good sear. Season them with salt and pepper, then toss with the flour in a bowl until each piece has a light coating. Working in batches so you don’t crowd the pot, sear the beef in the bacon fat over medium-high heat until deeply browned on all sides, rotating every 2 minutes for about 8-10 minutes total per batch. Transfer the seared beef to a plate.
Step 3: Add the chopped onion and sliced carrots to the pot and cook them in the remaining fat until they’re softened and starting to brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. The key here is to let the vegetables pick up all those browned bits from the bottom of the pot.
Step 4: Pour in the Cognac to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom. Let it bubble for a minute or two to cook off the harsh alcohol. Return the beef and cooked bacon to the pot, then stir in the red wine, beef broth, tomato paste, bay leaf, and dried thyme. Bring everything to a simmer.
Step 5: Cover the pot with a tight-fitting lid and transfer it to your preheated oven. Braise for 2.5 to 3 hours, checking once halfway through. The beef is done when you can easily pierce it with a fork and it almost falls apart with gentle pressure.
Step 6: While the beef braises, prepare your garnish. Melt the butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and leave them undisturbed for 2-3 minutes so they develop a golden-brown crust on one side, then continue cooking until they’ve released their liquid and are nicely browned, about 8-10 minutes total. Remove them to a plate. In the same skillet, add the pearl onions and cook until they’re lightly browned and tender, about 10 minutes.
Step 7: When the beef is tender, carefully remove the Dutch oven from the oven. Discard the bay leaf and skim any excess fat from the surface using a spoon. Pro tip: If your sauce seems thin, remove the lid and simmer on the stovetop over medium heat for 10-15 minutes to reduce and concentrate the flavors. Stir in the cooked mushrooms and pearl onions. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Let the finished bourguignon rest for at least 15 minutes before serving – this allows the sauce to thicken slightly and the flavors to settle. Garnish with fresh chopped parsley right before serving.
Perfect Sides to Complete Your Beef Bourguignon
This rich, wine-braised stew pairs beautifully with sides that can soak up all that incredible sauce.
Creamy Mashed Potatoes: The buttery, smooth texture of mashed potatoes provides the perfect contrast to the tender beef and helps balance the richness of the wine sauce. Plus, they create the ideal vehicle for enjoying every last drop of that flavorful broth.
Crusty French Bread: A fresh baguette with a crispy crust and soft interior is traditional for a reason – it’s perfect for mopping up the sauce and adds a satisfying textural element to each bite.
Buttered Egg Noodles: Wide egg noodles tossed with butter and fresh herbs complement the heartiness of the stew while adding a comforting, homestyle element that makes this fancy dish feel approachable.
Roasted Green Beans: The bright, slightly crisp green beans provide a fresh, vegetable-forward contrast to the rich meat and sauce, adding nutritional balance and a pop of color to your plate.
Simple Green Salad: A light salad with a tangy vinaigrette cuts through the richness of the bourguignon and refreshes your palate between bites, making this a well-rounded meal.
Make-Ahead Magic and Storage
Store leftover beef bourguignon in an airtight container in the refrigerator for up to 4 days. I actually think this dish tastes even better the next day after the flavors have had time to meld together overnight.
To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can add a splash of beef broth if the sauce has thickened too much. Avoid microwaving if possible, as stovetop reheating preserves the texture better.
This recipe freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. I’ve found this freezes beautifully in individual portions – perfect for those nights when you want something special without the work. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make beef bourguignon in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After searing the beef and deglazing the pan, transfer everything to your slow cooker and cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
What if I don’t have Cognac?
You can substitute with additional red wine or use another brandy. In a pinch, you can skip it entirely, though the Cognac does add a nice depth of flavor to the final dish.
Why is my beef bourguignon sauce too thin?
If your sauce is thin after braising, remove the lid and simmer on the stovetop for 10-15 minutes to reduce and thicken. You can also make a slurry with 1 tablespoon cornstarch and 2 tablespoons water, then stir it into the simmering sauce.
Anthony Bourdain’s Beef Bourguignon
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Make sure your Dutch oven is oven-safe with an oven-safe lid.
- In the Dutch oven, cook the chopped bacon over medium heat until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Pat the beef cubes dry with paper towels and season them with salt and pepper. Toss the beef with the flour in a bowl, ensuring each piece is lightly coated.
- In batches, sear the floured beef in the bacon fat over medium-high heat until deeply browned on all sides, rotating every 2 minutes for about 8-10 minutes total per batch. Do not overcrowd the pot. Remove the seared beef and set aside.
- Add the chopped onion and carrots to the pot and cook in the remaining fat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Carefully pour in the Cognac or brandy to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it cook for a minute or two to burn off the alcohol.
- Return the beef and cooked bacon to the pot. Stir in the red wine, beef broth, tomato paste, bay leaf, and dried thyme. Bring the mixture to a simmer.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is very tender and can be easily pierced with a fork.
- While the beef is braising, prepare the garnish. In a large skillet, melt the butter over medium-high heat. Add the mushrooms in a single layer and leave undisturbed for 2-3 minutes to develop a golden crust, then continue cooking until they have released their liquid and are browned, about 8-10 minutes total. Remove and set aside. In the same skillet, add the pearl onions and cook until lightly browned and tender, about 10 minutes. Set aside with the mushrooms.
- Once the beef is tender, remove the Dutch oven from the oven. Discard the bay leaf. Skim any excess fat from the surface of the stew. If the sauce seems thin, simmer uncovered on the stovetop over medium heat for 10-15 minutes to reduce.
- Stir the cooked mushrooms and pearl onions into the stew. Taste and adjust seasoning with salt and pepper if necessary.
- Let the finished bourguignon rest for at least 15 minutes before serving. Garnish with fresh chopped parsley.
