Description
Anthony Bourdain’s Beef Stew, known as Boeuf Bourguignon, delivers the ultimate comfort in a bowl. This authentic recipe from his Les Halles Cookbook transforms humble ingredients into tender, wine-braised beef with a rich, silky sauce.
Ingredients
2 pounds boneless beef chuck or shoulder, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
1/4 cup olive oil, divided
4 medium yellow onions (about 2 pounds total), halved and thinly sliced
2 tablespoons all-purpose flour
1 cup dry red Burgundy wine, like Pinot Noir (inexpensive table wine works)
6 medium carrots, peeled and cut into 1-inch pieces
1 garlic clove, smashed
1 bouquet garni (tie together 3 thyme sprigs, 2 bay leaves, and parsley stems)
1 1/2 cups water, plus more as needed (up to 3 cups total)
2 tablespoons demi-glace (optional, for extra richness; find shelf-stable online)
Chopped fresh flat-leaf parsley, for garnish
Instructions
1. Pat beef dry with paper towels. Season generously with salt and pepper. This ensures a good sear.
2. Heat half the olive oil in Dutch oven over high heat until shimmering. Sear beef in batches, turning for even browning, 2 to 3 minutes per side. Avoid overcrowding, or it steams instead of browns. Transfer to a plate.
3. Lower heat to medium-high. Add onions and remaining oil. Cook, stirring occasionally, until softened and golden, about 10 minutes.
4. Sprinkle flour over onions. Stir 4 to 5 minutes until thickened. Pour in wine, scraping browned bits (fond) from the pot bottom for maximum flavor.
5. Return beef and juices to pot. Add carrots, garlic, bouquet garni, 1 1/2 cups water, and demi-glace if using. Bring to a boil, then reduce to medium-low simmer. Cook uncovered 2 to 2 1/2 hours, until meat is tender.
6. Every 15 to 20 minutes, stir, scrape bottom to prevent sticking, and skim foam or oil from surface. Add 1/4 to 1/2 cup water as needed to keep liquid ample; onions will melt into a thick sauce.
7. Discard bouquet garni. Taste and adjust salt. Garnish with parsley. Serve hot.
Notes
Pro tips: Sear in batches to avoid steaming. Wine choice: Pinot Noir adds fruitiness. Demi-glace optional but boosts richness. Make ahead: Flavors improve overnight. Storage: Refrigerate 3 days, freeze 3 months.
Variations: Instant Pot – 45 min high pressure. Slow cooker – 8 hours low after searing.
Pair with mashed potatoes and crusty bread.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course, Dinner, Stew
- Method: Stovetop, Braising
- Cuisine: French
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg