Go Back
Anthony Bourdain Beef Bourguignon for What to Cook Tonight

Anthony Bourdain Beef Bourguignon for What to Cook Tonight

Experience the legendary Anthony Bourdain Beef Bourguignon for What to Cook Tonight, a masterclass in French comfort featuring fork-tender beef and a rich, silky red wine sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4
Course: Dinner
Cuisine: French
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

The Beef and Bacon
  • 2 lb beef chuck 2-inch cubes
  • 4 oz bacon diced
  • 2 tbsp olive oil for searing
  • 1 tsp salt to taste
  • 1 tsp black pepper freshly ground
The Aromatics and Sauce
  • 2 large yellow onions sliced
  • 2 tbsp all-purpose flour for thickening
  • 1 bottle dry red wine Burgundy preferred
  • 2 cups beef stock low sodium
  • 1 tbsp tomato paste concentrated
  • 4 cloves garlic smashed
  • 1 sprig fresh thyme whole
  • 2 large carrots thick slices

Equipment

  • Dutch Oven
  • Slotted Spoon
  • Large Bowl
  • whisk
  • Chef'S Knife

Method
 

Searing and Sautéing
  1. In a large Dutch oven, fry the bacon over medium heat until crispy, then remove with a slotted spoon and set aside.
  2. Season the beef chuck with salt and pepper, then sear in the rendered bacon fat in batches until deeply browned on all sides.
  3. Remove the beef and sauté the sliced onions in the remaining fat until softened and lightly golden.
Braising the Stew
  1. Stir in the flour and cook for 2 minutes, then slowly whisk in the red wine and beef stock, scraping the bottom of the pot for flavor.
  2. Add the tomato paste, garlic, thyme, carrots, and the reserved beef and bacon back into the pot.
  3. Bring to a gentle simmer, cover tightly, and cook over low heat for 2 hours or until the beef is fork-tender.
  4. Discard the thyme sprig and adjust seasoning with salt and pepper before serving hot.

Notes

For the best texture, use a full-bodied red wine like Pinot Noir or Cabernet Sauvignon. This dish tastes even better the next day after the flavors have melded in the refrigerator.