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Anthony Bourdain's Beef Bourguignon

This is the best beef bourguignon recipe, adapted from Anthony Bourdain. It's a rich, flavorful French beef stew made with tender beef, bacon, mushrooms, and pearl onions braised in robust red wine sauce.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon chopped
  • 2 pounds beef chuck roast cut into 2-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 large onion chopped
  • 2 carrots sliced
  • 2 cloves garlic minced
  • 1/4 cup Cognac or brandy
  • 2 cups dry red wine like Burgundy or Pinot Noir
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 pound mushrooms cleaned and halved if large
  • 1 tablespoon butter
  • 1/2 cup pearl onions peeled
  • fresh parsley chopped for garnish

Equipment

  • Large oven-safe Dutch oven with lid
  • Large skillet
  • Wooden spoon
  • Slotted spoon
  • Paper towels

Method
 

  1. Preheat your oven to 325°F (160°C). Make sure your Dutch oven is oven-safe with an oven-safe lid.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Stir the cooked mushrooms and pearl onions into the stew. Taste and adjust seasoning with salt and pepper if necessary.
  12. Let the finished bourguignon rest for at least 15 minutes before serving. Garnish with fresh chopped parsley.

Notes

For the best flavor, use a good quality dry red wine that you would enjoy drinking. The stew can be made a day ahead; the flavors will deepen and improve overnight. Reheat gently on the stovetop. Serve with crusty bread, mashed potatoes, or egg noodles to soak up the delicious sauce.