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–+ servings

Copycat Anthony Bourdain's Beef Bourguignon

A rich and hearty French beef stew, slow-cooked in red wine with vegetables and herbs, 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, stew
Cuisine: French
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Beef
  • 2 pounds beef chuck cut into 1-inch cubes
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
Vegetables
  • 4 ounces bacon diced
  • 1 large onion chopped
  • 2 carrots carrots sliced
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 8 ounces mushrooms sliced
Liquids & Seasoning
  • 1 bottle red wine preferably Burgundy
  • 2 cups beef stock low sodium
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme dried
  • 2 bay leaves bay leaves
Garnish
  • 2 tablespoons fresh parsley chopped

Method
 

Prepare the Beef
  1. Preheat the Dutch oven over medium-high heat. Season the beef cubes with salt and pepper.
  2. Add the diced bacon and cook until crispy. Remove and set aside.
Brown the Beef
  1. In the same pot, add the beef in batches, browning on all sides. Remove and set aside.
Sauté the Vegetables
  1. Add onions, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
  2. Stir in the garlic and mushrooms, cooking for an additional 2 minutes.
Combine Ingredients
  1. Return the beef and bacon to the pot. Stir in the tomato paste, thyme, and bay leaves.
  2. Pour in the red wine and beef stock, bringing to a simmer.
Slow Cook
  1. Cover and reduce heat to low. Cook for 2-3 hours until the beef is tender.
Serve
  1. Remove bay leaves and serve hot, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 10gFiber: 2gSugar: 3g

Notes

Serve with crusty bread or over mashed potatoes for a complete meal.

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