Description
Anthony Bourdain's Beef Bourguignon is a classic French stew made with tender beef, red wine, and aromatic vegetables, offering rich and hearty flavors perfect for a comforting dinner.
Ingredients
- 2 pounds beef chuck, cubed
- 2 tablespoons olive oil
- 4 slices of bacon, diced
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 cups red wine (preferably Burgundy)
- 2 cups beef stock
- 1 bay leaf
- 4-5 sprigs of thyme
- Salt and pepper, to taste
- 1 pound mushrooms, quartered
- 12 pearl onions, peeled
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large oven-safe pot or Dutch oven. Brown the beef in batches, then set aside.
- In the same pot, cook diced bacon until crispy. Remove and set aside.
- Add onion, carrots, and garlic to the pot. Sauté until softened. Stir in tomato paste and flour, cooking briefly.
- Deglaze with red wine, scraping up any browned bits. Let simmer for 5 minutes.
- Return the beef and bacon to the pot. Add beef stock, bay leaf, and thyme. Season with salt and pepper.
- Cover and transfer to the oven. Cook for 2-2.5 hours, stirring occasionally.
- Sauté mushrooms and pearl onions in a skillet until golden. Add them to the pot during the last 30 minutes of cooking.
- Remove bay leaf and thyme sprigs. Serve with crusty bread or over mashed potatoes.
Notes
- Use a good-quality red wine for the best flavor.
- This dish tastes even better the next day as the flavors deepen.
- Pair with crusty bread or creamy mashed potatoes for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 780mg