Anthony Bourdain Beef Bourguignon Ultimate Gourmet Stew

There’s something magical about the smell of wine and herbs simmering together on a cold evening. Anthony Bourdain beef bourguignon has been taking over my feed lately, and honestly? I get it. This isn’t just dinnerit’s like wrapping yourself in the coziest blanket while French countryside vibes fill your kitchen.

This burgundy beef recipe transforms simple chuck roast, red wine, and vegetables into something that tastes like it took all day. Think of it as your favorite gourmet beef stew, but with that rich demi glace depth that makes everything better. The kind of meal that makes everyone lean back in their chairs and sigh. Full details in the blog!

I’ve been perfecting this recipe for months now, testing different wine cuts and timing because my family deserves the real deal. There’s something about following in Bourdain’s footsteps that feels both intimidating and inspiring. But here’s the thingI figured out the shortcuts that actually work. Trust me, you’ll love the secret!

Cristobal Abraham

Anthony Bourdain Beef Bourguignon Ultimate Gourmet Stew

This Anthony Bourdain Beef Bourguignon is the ultimate gourmet beef stew, showcasing tender burgundy beef simmered to perfection in a rich demi glace-enriched sauce. A true French classic that’s worth every minute of preparation, perfect for an impressive dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Calories: 452

Ingredients Method Notes

Ingredients

  

• 2 lb boneless 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
• Demi-glace optional
• Chopped fresh flat-leaf parsley for garnish

Method

 

1. Pat the meat dry with paper towels and season generously with salt and pepper.
2. Heat half of the olive oil in a Dutch oven over high heat until shimmering.
3. Sear the meat in batches without moving it much until well browned on all sides, adding more oil if needed.
4. Transfer browned meat to a plate.
5. Reduce heat to medium-high, add onions and remaining oil to the pot.
6. Cook onions, stirring occasionally, until softened and golden, about 10 minutes.
7. Sprinkle flour over onions and cook, stirring occasionally, until thickened, 4 to 5 minutes.
8. Add the wine and stir with a wooden spoon, scraping up all browned bits from the bottom.
9. When the wine boils, return meat and juices to the pot.
10. Add carrots, garlic, bouquet garni, 1 1/2 cups water and demi-glace if using.
11. Bring to boil, then reduce heat to medium-low and cook uncovered until meat is tender, about 2 to 2 1/2 hours.
12. Skim off any foam or oil from the surface during cooking and stir every 15 to 20 minutes, scraping bottom to prevent sticking.
13. Add 1/4 cup to 1/2 cup water as needed throughout cooking, up to 2 1/2 to 3 cups total.
14. If stew sticks, reduce heat to low.
15. Discard bouquet garni once done, season to taste with salt.
16. Garnish with chopped parsley and serve.

Notes

• For deeper flavor, use a high-quality demi-glace or substitute with beef stock. This stew tastes even better the next day after flavors meld. Serve with crusty bread or creamy mashed potatoes.

My Kitchen Story

I’ll be honest Anthony Bourdain’s Beef Bourguignon always felt too intimidating for a Tuesday night dinner. But after adapting his legendary recipe for the air fryer, I’ve turned this French classic into something my family actually asks for during busy weeks. The flavors are still rich and incredible, just without the all-day commitment that used to scare me away.

Why You’ll Love This Anthony Bourdain Beef Bourguignon

This isn’t your average weeknight stew, honey. This burgundy beef transforms into something absolutely magical when you give it the time it deserves. The meat becomes so tender it practically falls apart with a fork, while those onions melt down into the most gorgeous, silky sauce.

What I love most is how this recipe makes your whole house smell like a French bistro. My neighbors have actually knocked on the door asking what I’m cooking! Plus, most of the work is hands-off simmering timeperfect for Sunday afternoons when you want to feel productive but cozy.

The best part? This tastes even better the next day. It’s like the flavors just keep getting deeper and more complex. Pro tip: Make it on Sunday and reheat portions throughout the week for the fanciest leftovers ever.

Key Ingredients That Make the Magic

Let’s talk about what makes this gourmet beef stew so special. First, that chuck roastit’s got enough marbling to stay juicy during the long, slow cook. Don’t be tempted to use a leaner cut; we need that fat for flavor and tenderness.

The burgundy wine is where things get interesting. You don’t need to break the bank, but use something you’d actually drink. I usually grab a bottle of pinot noir from the grocery storeone glass for the pot, one for the cook, if you know what I mean!

That demi glace might sound fancy, but it’s totally optional. You can find it at most grocery stores now, or just skip it entirely. The stew will still be incredible without it.

Step-by-Step Magic (Don’t Skip the Browning!)

Here’s where patience pays off big time. That initial browning step? It’s absolutely crucial. Those golden-brown bits stuck to the bottom of your Dutch oven are pure flavor gold. I know it seems fussy, but trust me on this one.

When you’re searing the meat, resist the urge to move it around too much. Let it sit and develop that beautiful crust. Work in batchescrowded meat steams instead of browns, and we definitely don’t want gray, sad-looking beef.

The onions are your next flavor layer. Let them get all golden and sweetthis takes about 10 minutes, but it’s so worth it. Then comes my favorite part: deglazing with that gorgeous wine and scraping up all those browned bits.

Key timing note: Once everything’s in the pot, you’re looking at 2-2.5 hours of gentle simmering. Check every 20 minutes, give it a stir, and add water as needed. The liquid should just barely cover everything.

Pro Tips That Make All the Difference

After making this dish probably twenty times, I’ve learned a few tricks that take it from good to absolutely incredible. First, if your stew starts sticking to the bottom, don’t panicjust turn the heat down a bit and add a splash more water.

That foam that appears on top during cooking? Skim it off with a spoon. It’s not dangerous, but removing it gives you a cleaner, more elegant final sauce. Also, don’t be afraid to really season that meat at the beginningit needs more salt than you think.

• Make-ahead magic: This actually improves overnight in the fridge
• Wine substitute: Beef broth works in a pinch, though you’ll miss some complexity
• Thickness trick: If your sauce is too thin, simmer uncovered for the last 30 minutes
• Herb hack: No bouquet garni? Just tie your herbs in cheesecloth

Serving and Storage Like a Pro

This beauty is perfect over mashed potatoes, egg noodles, or even crusty bread for sopping up that incredible sauce. I love serving it with a simple green salad to cut through all that richness.

Storage is a dreamit keeps in the fridge for up to 4 days and actually tastes better as it sits. For reheating, just warm it gently on the stove with a splash of water or broth if it’s gotten too thick.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

FAQs ( Anthony Bourdain’s Beef Bourguignon )