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–+ servings

Copycat Anthony Bourdain's Beef Bourguignon

A rich and hearty beef stew braised in red wine, inspired by Anthony Bourdain's classic recipe.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Beef
  • 2 pounds beef chuck cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Vegetables
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 carrots carrots sliced
  • 2 stalks celery chopped
  • 3 cloves garlic minced
Liquids
  • 3 cups red wine preferably Burgundy
  • 2 cups beef broth
  • 2 tablespoons tomato paste
Herbs and Spices
  • 1 bay leaf bay leaf
  • 1 teaspoon thyme dried
  • 1 teaspoon parsley chopped for garnish
Mushrooms
  • 8 ounces button mushrooms halved
Bacon
  • 4 slices bacon chopped

Method
 

Prepare the Beef
  1. Preheat the oven to 325°F (160°C). Season the beef with salt and pepper.
  2. In a Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside.
Sear the Beef
  1. In the same pot, add the beef in batches and sear until browned on all sides. Remove and set aside.
Cook the Vegetables
  1. Add the onions, carrots, celery, and garlic to the pot. Cook until softened, about 5 minutes.
Combine Ingredients
  1. Stir in the tomato paste, then add the beef back to the pot along with the wine, broth, bay leaf, and thyme.
Braise
  1. Bring to a simmer, cover, and transfer to the oven. Cook for 2 to 2.5 hours until the beef is tender.
Add Mushrooms
  1. In the last 30 minutes of cooking, add the mushrooms to the pot.
Serve
  1. Remove the bay leaf, garnish with parsley, and serve hot with crusty bread or over mashed potatoes.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 30gProtein: 45gFat: 30gSaturated Fat: 10gFiber: 5gSugar: 5g

Notes

This dish is best made a day in advance to allow the flavors to meld.

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