Anthony Bourdain’s Boeuf Bourguignon is a classic French dish that combines rich flavors and hearty ingredients, creating a comforting and delicious meal. The recipe for Boeuf Bourguignon continued after this advertisement:
Recipe for Boeuf Bourguignon
Ingredients
- 1 bottle of red wine (Bourdain often recommended a good Burgundy)
- 2 cups beef stock
- 3 lbs beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 4 tablespoons butter
- 4 ounces bacon, cut into lardons (small strips)
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 tablespoons flour
- 3 cloves garlic, minced
- 1 bouquet garni (a bundle of thyme, bay leaves, and parsley tied together)
- 20 small pearl onions, peeled
- 10 ounces button mushrooms, cleaned and halved
- Fresh parsley, chopped (for garnish)
Instructions to cook Anthony Bourdain’s Boeuf Bourguignon
Marinate the Beef:
- In a large bowl, combine the beef cubes with the red wine, cover, and marinate in the refrigerator for at least 2 hours, preferably overnight.
Prepare the Beef:
- Preheat the oven to 325°F (160°C).
- Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade.
- Season the beef with salt and pepper.
Brown the Beef:
- In a large Dutch oven, heat 2 tablespoons of butter over medium-high heat. Add the bacon lardons and cook until crispy. Remove with a slotted spoon and set aside.
- In the same pot, brown the beef in batches, making sure not to overcrowd the pan. Remove the beef and set aside.
Sauté the Vegetables:
- Add the diced onion and carrots to the pot and cook until the onion is translucent, about 5 minutes.
- Stir in the flour and cook for another 2 minutes to form a roux.
Deglaze and Simmer:
- Pour in the reserved marinade and beef stock, stirring to deglaze the pot and scrape up any browned bits from the bottom.
- Add the minced garlic and bouquet garni.
- Return the beef and bacon to the pot. Bring to a simmer, cover, and transfer to the preheated oven. Cook for 2 to 3 hours, or until the beef is tender.
Prepare the Garnishes:
- While the beef is cooking, melt the remaining 2 tablespoons of butter in a skillet over medium heat.
- Add the pearl onions and mushrooms, cooking until they are golden brown and tender, about 10 minutes. Season with salt and pepper.
Combine and Serve:
- When the beef is done, remove the bouquet garni and add the cooked pearl onions and mushrooms to the pot.
- Stir well to combine and adjust the seasoning with salt and pepper if necessary.
- Garnish with chopped fresh parsley.
Serve:
Serve the Boeuf Bourguignon hot, with a side of crusty bread or over a bed of mashed potatoes or buttered noodles.
Enjoy this comforting and flavorful dish that captures the essence of French cuisine and reflects Anthony Bourdain’s love for hearty, authentic food.
Our Food and Recipe section has more great meal ideas
Anthony Bourdain’s Books on Amazon
Appetites: A Cookbook Hardcover, 2016 by Anthony Bourdain, Laurie Woolever
World Travel: An Irreverent Guide Paperback, 2024 by Anthony Bourdain, Laurie Woolever
Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.) Paperback, 2007 by Anthony Bourdain
A Cook’s Tour: Global Adventures in Extreme Cuisines Paperback, 2002 by Anthony Bourdain
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