Introduction
Hey there, friends! Today, I’m sharing a classic comfort dish that’s been a lifesaver in my kitchen: Beef Bourguignon, inspired by the great Anthony Bourdain. It’s one of those glorious recipes that fills your home with a savory aroma so inviting, you’ll have your family sneaking into the kitchen, asking when it’s dinner time. And who can blame them? This dish is rich, hearty, and perfect for those chilly evenings when you need a meal that feels like a warm hug. If you’re feeling adventurous, you might also enjoy my hearty mushroom stroganoff recipe!
Why you’ll love this recipe
There are so many reasons to love this Beef Bourguignon recipe. First off, it’s incredibly satisfying. Those tender beef pieces just melt in your mouth after a slow cook in a rich wine sauce. It’s a dish that seems fancy enough for entertaining but practical enough for a cozy family dinner.
Now, I won’t lie—this isn’t a 30-minute meal. But believe me, the time spent is well worth it, transforming humble ingredients into a meal you’ll remember. Plus, you’ll feel like a kitchen superhero being able to whip up a dish inspired by Anthony Bourdain himself.
A quick tip from my kitchen adventures: don’t stress too much about perfecting this recipe. My first go was more experimental art than culinary precision, but my family loved it all the same. After all, home cooking is as much about the journey as the destination.
Ingredients
Here’s what you need to make this delicious Beef Bourguignon:
- 2 lb beef shoulder or chuck, cut into 1 1/2-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil, divided
- 4 medium onions, halved and thinly sliced
- 2 tbs 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
- 1 bouquet garni (a tied bundle of herbs, typically thyme, bay, and parsley)
- Water
- 2 tbs demi-glace (optional)
- Chopped fresh flat-leaf parsley for garnish
Step-by-step instructions
Prep your beef
The first step is to pat your beef dry with paper towels. This helps it brown nicely. Generously season with salt and pepper for flavor.
Sear the beef
In a Dutch oven, heat half of your olive oil over high heat until it’s shimmering. Sear the beef in batches to brown all sides, adding more oil if necessary. You’re not after fully cooked beef just yet; this step is for flavor and coloring.
Cook the onions
Reduce the heat to medium-high, add your onions and any remaining oil to the pot. Cook until they’re soft and golden, which should take about 10 minutes.
Thicken with flour
Sprinkle the flour over the onions and give it a few minutes to cook. Stir the mixture occasionally until it thickens.
Add the wine
Pour in the wine, then use a wooden spoon to scrape up those delicious, browned bits from the bottom of the pot. Trust me, those tiny bits are flavor gold!
Simmer into stew
Once the wine reaches a boil, return the beef (and all the juices) to the pot. Toss in your carrots, garlic, and bouquet garni. Add some water and demi-glace if you’re feeling fancy. Bring this to a boil, and then reduce to medium-low. Let it simmer for 2 to 2 1/2 hours, stirring occasionally and adding water as needed.
Final touches
When it’s all done, discard the bouquet garni, taste, and add more salt if needed. Adorn with chopped parsley and serve.
Recipe tips & variations
Want to switch things up? Try adding mushrooms or pearl onions for additional texture and flavor. If you’re short on wine, a good-quality broth can be a substitute, although the wine really makes it special.
Also, be patient with the searing step. It locks in flavor and adds depth to the dish. I once skipped this in a rush, and while it was still tasty, it lost that punch of flavor.
Storage & reheating
Got leftovers? Lucky you! Store them in an airtight container in the fridge. Beef Bourguignon actually tastes even better the next day, once the flavors have melded. To reheat, just warm it up gently on the stove or in the microwave, being careful not to dry it out.
FAQs
Can I make beef bourguignon in advance?
Absolutely! This dish is perfect for making ahead because it tastes even better after the flavors have had time to develop.
What’s the best wine for this recipe?
A good bottle of Pinot Noir is recommended, but any full-bodied red wine will work just fine. Save the pricey stuff for drinking and stick with something modest yet tasty for cooking.
Can I freeze leftovers?
Yes, you can freeze leftovers for up to 3 months. Just make sure it’s in a well-sealed container to prevent freezer burn.
How can I thicken my beef bourguignon?
If you prefer a thicker sauce, mix a bit of cornstarch with cold water and stir it into the stew as it’s simmering.
Recipes you may like
If this Beef Bourguignon was a hit, you might also like these recipes:
There you have it! Enjoy the process, and don’t hesitate to make it your own. Happy cooking!
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Beef Bourguignon
- Total Time: 3 hours
- Yield: 4 servings 1x
- Diet: Meat-based
Description
Deliciously rich and hearty Beef Bourguignon inspired by Anthony Bourdain.
Ingredients
- 2 lb beef shoulder or chuck, cut into 1 1/2-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil, divided
- 4 medium onions, halved and thinly sliced
- 2 tbs 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
- 1 bouquet garni (a tied bundle of herbs, typically thyme, bay, and parsley)
- Water
- 2 tbs demi-glace (optional)
- Chopped fresh flat-leaf parsley for garnish
Instructions
- The first step is to pat your beef dry with paper towels. This helps it brown nicely. Generously season with salt and pepper for flavor.
- In a Dutch oven, heat half of your olive oil over high heat until it’s shimmering. Sear the beef in batches to brown all sides, adding more oil if necessary. You’re not after fully cooked beef just yet; this step is for flavor and coloring.
- Reduce the heat to medium-high, add your onions and any remaining oil to the pot. Cook until they’re soft and golden, which should take about 10 minutes.
- Sprinkle the flour over the onions and give it a few minutes to cook. Stir the mixture occasionally until it thickens.
- Pour in the wine, then use a wooden spoon to scrape up those delicious, browned bits from the bottom of the pot.
- Once the wine reaches a boil, return the beef (and all the juices) to the pot. Toss in your carrots, garlic, and bouquet garni. Add some water and demi-glace if you’re feeling fancy. Bring this to a boil, and then reduce to medium-low. Let it simmer for 2 to 2 1/2 hours, stirring occasionally and adding water as needed.
- When it’s all done, discard the bouquet garni, taste, and add more salt if needed. Adorn with chopped parsley and serve.
Notes
- Try adding mushrooms or pearl onions for additional texture and flavor.
- A good-quality broth can be a substitute for wine, although the wine really makes it special.
- Be patient with the searing step to lock in flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Braised
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg