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Anthony Bourdains Beef Stew

Anthony Bourdain-style beef stew with deep-browned chuck, wine-braised tenderness, and a thick glossy sauce. Sear in batches, then simmer with carrots, onions, and bouquet garni until the meat is fork-tender.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Season the beef chuck cubes with salt and black pepper. Heat the olive oil in a very hot Dutch oven, sear the beef in batches until deeply browned, then set aside.
  2. Cook the onions in the same Dutch oven for 10 minutes until soft and golden. Stir and scrape as needed to pick up browned bits.
Build the braise
  1. Return the beef to the pot and sprinkle with all-purpose flour, stirring for 3-4 minutes until browned. Keep the heat high enough to darken the flour slightly.
  2. Pour in the red Burgundy wine and scrape the bottom to release the fond. Add the carrots, garlic, bouquet garni, and enough water or beef stock to just cover the beef.
Simmer and finish
  1. Simmer the stew gently, partly covered, for 2 hours until the beef is very tender and the sauce is thick. Check occasionally and add a splash of water or stock only if the level drops below the beef.
  2. Remove the bouquet garni and finish with chopped fresh parsley. Stir to distribute the herbs and serve.

Notes

For the richest flavor and thick sauce, keep the searing batches uncrowded so the beef browns instead of steams. Refrigerate leftovers in a covered container up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze cooled stew up to 3 months and thaw overnight in the fridge. For a lower-sodium option, use low-sodium stock and reduce added salt to taste.