There’s something undeniably comforting about the rich aroma of beef slowly braising in a luxurious red wine sauce. Anthony Bourdain’s Beef Bourguignon recipe is the epitome of French comfort food, a dish that’s as elegant as it is soul-soothing. Tender chunks of beef, earthy mushrooms, smoky bacon, and a medley of aromatic vegetables come together in perfect harmony, creating a meal worthy of any celebration.

I first discovered this recipe while trying to elevate my winter dinner repertoire. Inspired by Anthony Bourdain’s passion for authentic French cuisine, I decided to give it a go. Let me tell you—it was love at first bite! This dish is a labor of love, but every step is a joy, and the payoff is unforgettable.
Why You’ll Love This Beef Bourguignon
If you’ve never tried making Beef Bourguignon before, this is your sign to start. This recipe, inspired by Anthony Bourdain’s take on the French classic, is packed with irresistible flavors and will have you hooked after the first spoonful.
First and foremost, the depth of flavor in this dish is unparalleled. From the smoky lardons of bacon to the bold red wine reduction, each element complements the others beautifully.
Another reason to love this dish? It’s a showstopper for entertaining. Whether you’re hosting a holiday dinner or simply want to impress your family, this recipe never fails to make an impact.
Despite its sophistication, Beef Bourguignon is surprisingly forgiving and versatile. You can tweak the ingredients to suit your preferences or what’s available in your pantry.
Lastly, while it takes time, much of that is hands-off. The slow braising process gives you plenty of opportunities to unwind with a glass of the same wine you’re using in the dish.
Ready to experience this culinary masterpiece? Let’s break it down!
Ingredients Notes

This dish comes alive thanks to its carefully chosen ingredients. Here’s what makes each one special and how you can make smart substitutions if needed.
- Beef Chuck Roast: The star of the show! This cut of meat becomes incredibly tender after hours of braising. Make sure to cut it into uniform chunks for even cooking.
- Bacon (Lardons): Adds a smoky, savory backbone to the dish. Thick-cut bacon works best, and don’t skip rendering the fat—it’s key to building flavor.
- Red Wine: Use a full-bodied red wine like Burgundy or Pinot Noir. The wine you choose will influence the final flavor, so pick one you’d enjoy drinking.
- Carrots and Onions: These aromatic vegetables balance the richness of the dish with subtle sweetness and depth.
- Mushrooms: Earthy and hearty, mushrooms add texture and flavor. Cremini or button mushrooms are perfect for this recipe.
- Pearl Onions: A classic addition, these tiny onions caramelize beautifully and soak up the sauce. If you can’t find fresh ones, frozen works just as well.
- Beef Stock: Provides the savory base for the sauce. Opt for homemade or low-sodium store-bought stock for the best results.
- Herbs: A bouquet garni of thyme, bay leaf, and parsley infuses the dish with a gentle herbaceous aroma.
Special Equipment: A large Dutch oven is ideal for achieving even cooking and maintaining moisture during the braising process.
How to Make Anthony Bourdain’s Beef Bourguignon

Creating this masterpiece takes time, but the process is straightforward. Here’s how to do it step by step:
- Prep the Ingredients
Start by cutting the beef into chunks and patting them dry. Dice your vegetables and slice the bacon into lardons. A little preparation upfront makes the cooking process seamless. - Sear the Beef
Heat a Dutch oven over medium-high heat and render the bacon fat. Remove the crispy bacon and sear the beef in batches until browned on all sides. This step locks in flavor and creates those beautiful brown bits on the bottom of the pot. - Build the Base
Sauté the carrots and onions in the same pot until they start to caramelize. Stir in a bit of tomato paste for extra depth, then deglaze with a splash of red wine to scrape up all the flavorful bits. - Combine and Braise
Return the beef and bacon to the pot, pour in the remaining wine and beef stock, and add the bouquet garni. Bring everything to a simmer, cover, and transfer to a low oven for about 2.5 hours. - Finish with Vegetables
During the last 30 minutes of cooking, add the pearl onions and mushrooms. They’ll soak up the sauce and become tender without overcooking. - Serve and Savor
Remove the bouquet garni, season the dish to taste, and serve with crusty bread or creamy mashed potatoes to soak up every last drop of that glorious sauce.
Storage Options
One of the best things about Beef Bourguignon is that it tastes even better the next day! Here’s how to store it:
- Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer: For longer storage, freeze the dish in portions for up to 3 months. Be sure to cool it completely before freezing.
To reheat, gently warm the dish on the stove over low heat, adding a splash of water or stock if needed to loosen the sauce.
Variations and Substitutions
This classic recipe is highly adaptable. Here are some ideas to make it your own:
- Meat Swap: Try lamb or pork shoulder for a different twist.
- Vegetarian Version: Replace the beef with hearty vegetables like eggplant and squash, and use vegetable stock instead of beef stock.
- Gluten-Free Option: Use gluten-free flour for thickening the sauce or skip it altogether for a thinner consistency.
- Different Wines: Experiment with other reds, like Cabernet Sauvignon or Syrah, to create subtle variations in flavor.
Don’t be afraid to experiment! The beauty of this dish lies in its flexibility.
There’s a reason Anthony Bourdain’s Beef Bourguignon is beloved by food enthusiasts around the world. It’s a dish that transforms simple ingredients into something extraordinary, a true celebration of patience and love in the kitchen. Once you’ve tried it, you’ll find yourself coming back to it time and time again.
PrintAnthony Bourdain’s Beef Bourguignon Recipe
Discover Anthony Bourdain’s Beef Bourguignon recipe, a savory French classic made with tender beef, red wine, and aromatic herbs. Perfect for dinner!
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 2 lbs beef chuck, cubed
- 1 bottle red wine (Burgundy recommended)
- 2 cups beef stock
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 bouquet garni (thyme, parsley, bay leaf)
- 1 cup pearl onions, peeled
- 8 oz mushrooms, sliced
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a Dutch oven over medium heat. Brown the beef cubes in batches and set aside.
- Sauté onion, carrots, and garlic in the same pot until softened. Add tomato paste and flour, stirring well.
- Deglaze the pot with red wine, scraping up brown bits. Return the beef to the pot and add beef stock and bouquet garni.
- Bring to a simmer, then cover and transfer to the oven. Cook for 2-3 hours until the beef is tender.
- In the last 30 minutes, sauté pearl onions and mushrooms in a pan, then add them to the stew.
- Remove bouquet garni, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- Use a good-quality red wine for the best flavor.
- Serve with crusty bread, mashed potatoes, or buttered noodles.
- The dish tastes even better the next day as flavors meld together.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
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