Name: Anthony Bourdain's Boeuf Bourguignon Recipe With A Twist
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Cuisine: French
Ingredients: 3 1/2 to 4 pounds beef roast, cut into chunks; Salt, to taste; Pepper, to taste; 1/4 cup olive oil; 4 onions, cut into chunks; 1 tablespoon flour; 1 cup red Burgundy wine; 2 cups port wine; 6 carrots, cut into chunks; 4 cloves garlic, minced; 4 sprigs fresh thyme; 4 sprigs fresh rosemary; 3 bay leaves; Optional: Flat parsley, chopped, for garnish

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Why You’ll Love This Recipe

A bold take on a classic French favorite
Deep, complex flavors from the combination of Burgundy and port wines
Perfect for special occasions or an elevated Sunday dinner
Slow-simmered beef that’s fork-tender and full of flavor
One-pot meal that’s satisfying and rich
Uses fresh herbs for a fragrant, savory profile
Simple ingredients with gourmet results
Comforting and elegant at the same time
Leftovers taste even better the next day
Easy to customize with your favorite vegetables or sides

Anthony Bourdain's Boeuf Bourguignon Recipe With A Twist

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 1/2 to 4 pounds beef roast, cut into chunks
salt, to taste
pepper, to taste
1/4 cup olive oil
4 onions, cut into chunks
1 tablespoon flour
1 cup red Burgundy wine
2 cups port wine
6 carrots, cut into chunks
4 cloves garlic, minced
4 sprigs fresh thyme
4 sprigs fresh rosemary
3 bay leaves
Optional:
flat parsley, chopped, for garnish

Directions

Cut the beef roast into chunks and season generously with salt and pepper.
Heat olive oil in a Dutch oven over high heat. Sear the meat in batches until browned on all sides, then set aside.
Lower the heat to medium and add the onions to the same pot. Cook until golden brown and softened.
Sprinkle flour over the onions and stir to coat.
Pour in the red Burgundy and port wine. Bring to a boil over high heat.
Add the seared meat, carrots, garlic, thyme, rosemary, and bay leaves.
If the liquid doesn’t fully cover the meat, top off with water until submerged.
Once the mixture reaches a boil, reduce the heat to low and simmer uncovered for at least 2 hours.
Stir every 20 minutes, checking the bottom of the pan to prevent sticking.
When the beef is fork-tender and the sauce has thickened, remove the herb sprigs and bay leaves.
Garnish with chopped parsley if desired and serve hot.

Servings and timing

Servings: 6
Prep time: 5 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 30 minutes

Variations

Add Mushrooms: Sauté mushrooms separately and stir them in during the final 30 minutes of cooking.
Try Pearl Onions: For a more traditional touch, substitute some of the regular onions with pearl onions.
Use Beef Stock: Replace some of the wine with beef stock for a less intense wine flavor.
Make It Spicy: Add a pinch of red pepper flakes for a little heat.
Swap the Herbs: Use herbes de Provence in place of individual herbs for a more classic French blend.
Vegetable Boost: Add parsnips, turnips, or potatoes for more rustic body.

Storage/Reheating

Storage:
Cool completely before storing. Refrigerate in an airtight container for up to 4 days.

Freezing:
Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating:
Reheat on the stovetop over medium heat until warmed through, adding a splash of water or broth if needed to loosen the sauce. You can also microwave in portions using a microwave-safe dish.

FAQs

What cut of beef is best for boeuf bourguignon?

Chuck roast or beef brisket works best due to their marbling and tenderness after long cooking.

Can I use a different wine instead of Burgundy?

Yes, any dry red wine will work, but Burgundy adds a traditional flavor.

Is it necessary to use port wine?

Port adds sweetness and depth, but you can use more red wine or a touch of balsamic vinegar as a substitute.

Can I make this recipe in advance?

Absolutely. In fact, it’s often better the next day as the flavors deepen.

What sides go well with boeuf bourguignon?

Mashed potatoes, crusty bread, or buttered noodles are ideal choices.

Can I make this in a slow cooker?

Yes. After searing and prepping, transfer everything to a slow cooker and cook on low for 8 hours.

Do I have to use fresh herbs?

Fresh herbs add more aroma, but dried herbs can work—just use a third of the amount.

How do I know when the beef is done?

The meat should be fork-tender and easy to shred; usually after about 2–2.5 hours of simmering.

What should I do if the sauce is too thin?

Let it simmer uncovered for the last 30 minutes to reduce and thicken, or add a cornstarch slurry.

Can I double the recipe?

Yes, just make sure your pot is large enough and adjust simmering time as needed.

Conclusion

Anthony Bourdain’s Boeuf Bourguignon with a twist is a celebration of bold flavors, comforting textures, and timeless French cooking. This version balances the robustness of red wine with the velvety sweetness of port, creating a dish that feels both luxurious and deeply satisfying. Perfect for any occasion that calls for something special, this recipe is sure to become a favorite in your kitchen.

Anthony Bourdain’s Boeuf Bourguignon Recipe With A Twist