There’s something magical about a pot of stew simmering away on the stove—it feels like a warm hug on a chilly evening. Inspired by Anthony Bourdain’s take on French beef bourguignon, this hearty beef stew blends tender chunks of beef, earthy vegetables, and a rich wine-infused broth. It’s the kind of meal that fills your kitchen with irresistible aromas and brings everyone to the table.
Whether you’re cooking for family, friends, or just want to treat yourself to a comforting classic, this recipe is beginner-friendly, cozy, and incredibly flavorful.
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Dinner | 25 mins | 2 hrs 30 mins | 6 servings | ~480 kcal |
Ingredients You’ll Need
- 2 lbs beef chuck, cut into 2-inch cubes
- 2 tbsp olive oil
- 4 slices bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 3 cups beef stock
- 2 cups red wine (Burgundy or Pinot Noir)
- 1 tbsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 8 oz pearl onions, peeled
- 8 oz mushrooms, halved
- Salt & black pepper, to taste
Step-By-Step Instructions
- Brown the beef: Heat olive oil in a Dutch oven. Pat beef cubes dry with paper towels, season with salt and pepper, and sear on all sides until golden brown. Remove and set aside.
- Cook the bacon & veggies: In the same pot, add bacon and cook until crisp. Stir in chopped onion, carrots, and garlic, sautéing until softened.
- Build the base: Stir in tomato paste and cook for 1 minute. Sprinkle flour over vegetables, stirring to coat. This helps thicken the stew later.
- Deglaze & simmer: Pour in the wine, scraping up the browned bits at the bottom. Add beef stock, thyme, bay leaves, and return the beef to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 2 hours until beef is fork-tender.
- Finish with mushrooms & pearl onions: In a skillet, sauté mushrooms and pearl onions until lightly browned. Stir them into the stew during the last 20 minutes of cooking.
- Taste & serve: Adjust seasoning with salt and pepper. Remove bay leaves before serving.
Helpful Notes & Tips
- Searing matters: Pat beef dry before browning—it helps get that beautiful crust and flavor.
- Wine tip: Choose a wine you’d actually enjoy drinking, since it deepens the sauce flavor.
- Storage: This stew tastes even better the next day! Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Recipe Variations
- Protein Swap: Try lamb for a rustic twist or chicken thighs for a lighter version.
- No Wine Option: Replace wine with extra beef stock plus 1 tbsp balsamic vinegar for depth.
- Vegetarian Twist: Use mushrooms, lentils, and veggie stock for a hearty meat-free stew.
Serving Suggestions
Pair this stew with:
- Creamy mashed potatoes
- A loaf of crusty French bread
- Fresh herbs like parsley for garnish
- Or serve over buttered egg noodles for a cozy comfort food dinner.
Conclusion
This Anthony Bourdain-inspired beef stew is more than just dinner—it’s a timeless comfort dish that’s meant to be shared. Serve it steaming hot with your favorite sides, and let it bring warmth and joy to your table.