Can I substitute the wine in this recipe?

You really need the wine for that traditional flavor. If you must replace it, use beef broth, but the final taste will be different (still delicious, though!).

Can I make this ahead of time?

Absolutely—and it’s even better the next day. The flavors deepen, and the sauce gets richer.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months.

Can I use a slow cooker?

Yes! Brown everything first, then transfer to a slow cooker and cook on low for 6–8 hours.

What cut of beef works best?

Chuck or shoulder works beautifully because they become wonderfully tender during long cooking.

Anthony Bourdain’s Beef Bourguignon: 10 Irresistible Comfort Tips

Description

This rich and comforting version of Anthony Bourdain’s Beef Bourguignon is slow-simmered to tender perfection with red wine, sweet carrots, onions, and melt-in-your-mouth beef. A cozy, rustic dish that fills your home with the most incredible aroma and tastes even better the next day.

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 tbsp all-purpose flour
1 cup red Burgundy wine (like Pinot Noir)
6 medium carrots, peeled and cut into 1-inch pieces
1 clove garlic
1 bouquet garni (thyme, bay leaf, parsley tied together)
1 1/2–3 cups water (added gradually as needed)
2 tbsp demi-glace (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Pat the beef dry with paper towels, then season generously with salt and pepper.
Heat half the olive oil in a Dutch oven over high heat. Sear beef in batches, browning on all sides. Transfer to a plate.
Reduce heat to medium-high. Add onions and remaining oil to the pot. Cook until softened and golden, about 10 minutes.
Sprinkle flour over the onions and cook 4–5 minutes until thickened.
Pour in the wine and scrape up all the browned bits from the bottom of the pot.
Return beef (and juices) to the pot. Add carrots, garlic, and bouquet garni.
Add 1 1/2 cups water and demi-glace if using. Bring to a boil, then reduce heat to medium-low.
Simmer uncovered 2–2 1/2 hours, stirring every 15–20 minutes and adding water as needed (up to 3 cups total).
Remove bouquet garni. Taste and adjust seasoning.
Garnish with fresh parsley and serve warm.

Notes

This dish tastes even better the next day as the flavors deepen.
Serve with mashed potatoes, crusty bread, or buttered noodles.
Don’t skip browning the beef — it builds rich, deep flavor.

If the sauce gets too thick, add a splash of water or wine.

Prep Time: 20 mins
Cook Time: 2 hours 30 minutes
Category: Main course
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 462 kcal
Sugar: 6 g
Sodium: 620 mg
Fat: 23 g
Saturated Fat: 6.5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 115 mg