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Anthony Bourdain’s Beef Stew

Anthony Bourdain’s beef stew is a classic French wine-braised version with deeply browned beef, a thick glossy sauce, and tender carrots and onions. Sear in batches, simmer until the meat is very tender, then finish with fresh parsley for brightness.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: French
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 3 lb beef chuck Cut into 2-inch cubes
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 cup red Burgundy wine
  • 2 cups water or beef stock Use enough to just cover the beef
Stew Base
  • 0.25 cup olive oil
  • 4 onions Thinly sliced
  • 2 tbsp all-purpose flour For browning and thickening
  • 6 carrots Cut into 1-inch pieces
  • 1 garlic clove
  • 1 bouquet garni (thyme, parsley stems, bay leaf tied together)
  • 2 tbsp fresh parsley, chopped For finishing

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck cubes with salt and black pepper, then sear in very hot olive oil in batches until deeply browned, 3-5 minutes per batch. Transfer the browned beef to a plate as you work.
Cook the onions
  1. In the same Dutch oven, cook the thinly sliced onions until soft and golden, 10 minutes over medium heat, scraping up any browned bits. Stir occasionally so the onions color evenly.
Build the sauce
  1. Return the beef to the pot, sprinkle with all-purpose flour, and stir 3-4 minutes until browned and lightly coated. Cook long enough for the flour taste to mellow.
  2. Pour in the red Burgundy wine and scrape the bottom to release any stuck fond. Cook until the wine reduces slightly, about 2-3 minutes.
Braise the stew
  1. Add the carrots, garlic clove, and bouquet garni, then pour in water or beef stock just to cover the beef. Bring to a gentle simmer over medium-low heat, then partly cover.
  2. Simmer gently, 2 hours, until the beef is very tender and the sauce is thick. Skim foam if needed and stir occasionally to prevent sticking.
Finish and serve
  1. Remove the bouquet garni and finish the stew with chopped fresh parsley. Taste and adjust seasoning before serving.

Notes

For the deepest flavor, don’t crowd the pot—brown the beef in batches so it develops dark color. Refrigerate leftovers in a sealed container up to 3-4 days; reheat gently on the stove, adding a splash of water or stock if needed. Freezing is yes—freeze in portions up to 3 months and thaw in the fridge. For a gluten-free option, use a gluten-free all-purpose flour blend for thickening in the same amount.