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Anthony Bourdains Beef Bourguignon Recipe for Delicious Comfort

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This classic French stew delivers rich flavors using demi glace and burgundy beef. Perfect as a gourmet beef stew, this anthony bourdain beef bourguignon recipe is worth the effort for a comforting dinner.

Ingredients

Scale
  • 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

Instructions

  1. Thoroughly pat the meat dry with paper towels and generously season it with salt and pepper.
  2. In a Dutch oven over high heat, heat half of the oil until shimmering. Working in several batches and without moving the meat much, sear the meat on all sides until well browned adding more oil as needed.
  3. Once the meat is well browned, transfer to a plate.
  4. Reduce the heat to medium-high and add the onions and any remaining oil to the pot. Cook stirring from time to time until the onions have softened and turn golden about 10 minutes.
  5. Sprinkle the flour on top and cook stirring occasionally until thickened 4 to 5 minutes.
  6. Add the wine and using a wooden spoon stir scraping up all the browned bits fond off the bottom of the pot.
  7. Once the wine starts to boil return the meat and its accumulated juices to the pot and add the carrots garlic and the bouquet garni.
  8. Add 1 1/2 cups of water and about 2 tablespoons of demi-glace if you have it. Bring to a boil then reduce the heat to medium-low and cook uncovered until the meat is tender 2 to 2 1/2 hours skimming off any foam or oil that might accumulate on the surface.
  9. Check on the stew every 15 to 20 minutes stirring and scraping the bottom of the pot to prevent scorching or sticking.
  10. Continue adding 1/4 cup to 1/2 cup water as needed up to 2 1/2 to 3 cups total to ensure there is enough liquid to cook down and concentrate. If the stew begins to stick reduce the heat to low.
  11. When the stew is done discard the bouquet garni taste the stew and season with more salt if desired.
  12. Garnish with the chopped parsley and serve.

Nutrition

Find it online: https://www.amgroyal.com/anthony-bourdains-beef-bourguignon/