Name: Anthony Bourdain’s Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 3 pounds beef chuck, cut into 2-inch cubes; 1 bottle red Burgundy wine; 1/4 cup olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups beef broth; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 bay leaf; 1 pound cremini mushrooms, quartered; 1/2 pound bacon, cut into lardons; Salt and pepper to taste

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Okay, let’s talk Bourdain. Anthony Bourdain, that is. The man, the myth, the legend who made it cool to love food – *really* love it. He yanked open the doors to restaurant kitchens and showed us the beautiful chaos inside. And one dish that always seemed to pop up, a dish that just screams “classic” and “comfort,” is Beef Bourguignon. It’s practically the king of French beef stews, right? It always seemed fancy and complicated… until I found this version of what I call Anthony Bourdain’s Beef Bourguignon.

Trust me, this isn’t some watered-down, chef-y take. Nope! It’s got all the depth and richness you’d expect, but without needing a culinary degree to pull it off. My first time making it, I was terrified! I thought I’d mess it up. But following this recipe felt like Bourdain himself was right there, saying, “You got this, kid.” And you know what? He was right. It’s hearty, flavorful, and surprisingly easy to make. So, let’s get cooking!

Why You’ll Love This Anthony Bourdain’s Beef Bourguignon Recipe

Seriously, you’re gonna *adore* this version. Why? Let me break it down:

It’s way simpler than you think. Don’t let “Beef Bourguignon” intimidate you!
The flavor? Oh man, the *flavor*. Rich, deep, and totally worth the (minimal) effort.
It’s pure comfort food. Perfect for a chilly evening.
You get to channel your inner Bourdain. Need I say more?

This recipe captures everything great about Beef Bourguignon without all the fuss. Trust me, you’ll be hooked!

Ingredients for Anthony Bourdain’s Beef Bourguignon

Alright, let’s gather our players! Here’s what you’ll need for this amazing Anthony Bourdain’s Beef Bourguignon. Don’t skimp – good ingredients make all the difference!

3 pounds beef chuck, and make sure you cut that into 2-inch cubes!
1 bottle red Burgundy wine. Yes, the *good* stuff makes a difference, trust me.
1/4 cup olive oil – for browning that gorgeous beef.
1 large onion, chopped. Don’t worry about being perfect.
2 carrots, chopped.
2 celery stalks, chopped.
4 cloves garlic, minced. Or more, if you’re a garlic fiend like me.
1/4 cup all-purpose flour.
4 cups beef broth.
1 tablespoon tomato paste.
1 teaspoon dried thyme.
1 bay leaf. Don’t forget this!
1 pound cremini mushrooms, quartered.
1/2 pound bacon, cut into lardons. Because bacon makes everything better.
Salt and pepper to taste.

Got all that? Fantastic! Let’s get cooking!

How to Prepare Anthony Bourdain’s Beef Bourguignon: Step-by-Step Instructions

Okay, buckle up, buttercups! We’re gonna dive into making this glorious dish. Don’t worry, I’ll walk you through it. Just follow these steps, and you’ll be golden!

**Marinate the Beef (Overnight is Best!)**: Alright, first things first, get that beef chuck into a bowl and drown it in the Burgundy. Seriously, use the whole bottle! Cover it up and let it hang out in the fridge *overnight*. Trust me, this step is crucial for flavor. Don’t skip it!
**Prep the Beef (Day Two!)**: Drain the beef, but *don’t* toss that marinade! We’re gonna use it later, so set it aside. Pat the beef dry with paper towels – this helps it brown better. Season generously with salt and pepper.
**Brown the Beef**: Grab your biggest Dutch oven (or a really large, heavy pot). Heat up that olive oil over medium-high heat. Now, here’s the key: brown the beef in *batches*. Don’t overcrowd the pot! You want a nice, deep brown crust, not steamed beef. Set each batch aside once it’s browned.
**Sauté the Veggies**: Toss in the chopped onion, carrots, and celery. Cook ’em until they start to soften up, about 5 minutes or so. Then, add the minced garlic and cook for another minute, until fragrant. (Careful, garlic burns easily!)
**Make a Sauce**: Stir in the flour and cook for about a minute. This helps thicken the sauce later. Now, *gradually* whisk in the beef broth and that reserved marinade. Make sure you get all those yummy browned bits from the bottom of the pot! Stir in the tomato paste, dried thyme, and bay leaf.
**Simmer Time**: Bring the whole shebang to a simmer. Then, return the browned beef to the pot. Make sure the beef is mostly covered by the liquid! Cover the Dutch oven and slide it into a preheated oven at 325°F (160°C). Let it cook for 3 hours (yes, *three whole hours*), or until the beef is fall-apart tender.
**Bacon & Mushrooms**: While that beef’s doing its thing, cook the bacon in a skillet until it’s crispy. Remove the bacon and set it aside (but *keep* that bacon fat in the pan!). Add the quartered mushrooms to the skillet and cook them in the bacon fat until they’re browned and gorgeous.
**The Grand Finale**: Stir the cooked mushrooms and crispy bacon into the beef stew. Season with salt and pepper to taste.
**Serve & Enjoy**: Serve it hot, maybe with some mashed potatoes or crusty bread. You deserve it!

See? Not so scary after all! You just made Anthony Bourdain’s Beef Bourguignon!

Tips for Success with Anthony Bourdain’s Beef Bourguignon

Want to take your Anthony Bourdain’s Beef Bourguignon from good to *amazing*? I got you. Here are a few tricks I’ve learned along the way:

**Don’t skimp on the browning!** Seriously, that deep, dark crust on the beef is where so much of the flavor comes from. Be patient and don’t overcrowd the pot!
**Pick a decent wine.** You don’t need to break the bank. But don’t grab the cheapest bottle on the shelf either. Something you’d actually *drink* is a good rule of thumb.
**Taste and adjust.** Seasoning is key! Don’t be afraid to add more salt and pepper until it tastes *just right*.

Trust me, these little tweaks will take your Beef Bourguignon to the next level. Happy cooking!

Serving Suggestions for Your Anthony Bourdain’s Beef Bourguignon

Okay, you’ve got this incredible, rich Beef Bourguignon… now what do you serve it with? Well, classic mashed potatoes are *always* a winner. The creamy potatoes soak up that amazing sauce perfectly. Trust me, you can’t go wrong!

But hey, if you’re feeling adventurous, how about some crispy baked potato wedges? That’s a fun twist! Or even a big loaf of crusty bread for soaking up every last drop. You could even try serving it over buttered noodles. And if you want a hearty appetizer, there’s always sausage potato soup!

Basically, anything that loves a good sauce is a friend of Beef Bourguignon!

Make-Ahead and Storage Tips for Anthony Bourdain’s Beef Bourguignon

Planning ahead? Smart move! Anthony Bourdain’s Beef Bourguignon is actually *better* the next day, as the flavors meld even more. Just let it cool completely, then stash it in an airtight container in the fridge. It’ll keep for up to 3 days, easy!

Want to freeze it? Go for it! Again, cool it down completely first. Then, pop it into a freezer-safe container (leaving a little room at the top, ’cause liquids expand when frozen). It’ll happily hang out in the freezer for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge and reheat gently on the stovetop. You might need to add a splash of beef broth if it seems a little dry. Voila! Dinner is served!

Frequently Asked Questions About Anthony Bourdain’s Beef Bourguignon

Got questions? I got answers! Here are a few things folks often wonder about when making Anthony Bourdain’s Beef Bourguignon. Don’t worry, it’s all easier than it sounds!

Can I use a different cut of beef?

Okay, so chuck is really the *best* for this, because it gets super tender and flavorful during that long braise. But if you’re in a pinch, you *could* use beef stew meat. Just keep an eye on it, as it might cook a little faster. And honestly, chuck roast is usually pretty easy to find, and it’s worth it!

What if I don’t have Burgundy wine?

Alright, no Burgundy? Don’t panic! A Pinot Noir is a good substitute. You want something dry and fruity. Just avoid anything too oaky or sweet, or it’ll throw off the flavor of the whole dish. I wouldn’t suggest Merlot. It won’t give you the zing the dish needs.

How do I thicken the sauce?

If your sauce isn’t as thick as you’d like, try this: mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry. Whisk that into the stew during the last 30 minutes of cooking. You can also remove the lid during the last 30 minutes of baking so the liquid will evaporate some. That should do the trick! Also, make sure you brown your beef. That is an essential step to having a great sauce.

Estimated Nutritional Information for Anthony Bourdain’s Beef Bourguignon

Okay, so here’s the deal: nutritional info is always a bit of a guessing game. It totally depends on the brands you use and how generous you are with the wine (wink, wink!). So, please remember that any numbers here are estimates, not gospel!

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