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Anthony Bourdain-Style Beef Stew

Anthony Bourdain-style beef stew with deeply browned beef, red Burgundy braise, and a thick, glossy sauce. Dutch-oven simmering until the meat is very tender, finished with fresh parsley for a bright finish.
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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 and sear the beef in batches until deeply browned, then set aside.
  2. Cook the onions in the same pot over medium heat for 10 minutes, stirring, until soft and golden. Keep the fond for flavor.
Build the stew
  1. Return the beef to the pot and sprinkle with all-purpose flour. Stir and cook for 3-4 minutes until the beef is browned and the flour smell cooks off.
  2. Pour in the red Burgundy wine and scrape the bottom to release the browned bits. Add the carrots, garlic, and bouquet garni, then add water or beef stock just to cover the beef.
Braised simmer
  1. Simmer gently, partly covered, at a low bubble for 2 hours until the beef is very tender. Stir occasionally so the sauce stays thick and coats the meat.
  2. Remove the bouquet garni and finish with chopped fresh parsley. Taste and check the seasoning before serving.

Notes

Pro tip: Don’t crowd the pot when searing—browning comes from hot oil and space. Store covered in the refrigerator up to 4 days; rewarm gently on the stovetop with a splash of stock. Freezing is yes (up to 3 months); thaw overnight and reheat until bubbling. For a gluten-free option, swap the all-purpose flour for a 1:1 gluten-free all-purpose blend.