Anthony Bourdain’s Beef Stew Recipe

I recently created a stew that stands out in flavor and simplicity. The tender beef marries perfectly with savory bacon, aromatic vegetables, and a splash of red wine. This dish, known as The Best Beef Stew Recipe, brings together every comforting bite that feeds cherished moments with loved ones.

I’ve been experimenting with different twists on classic stews and couldn’t resist trying something inspired by Anthony Bourdain. I decided to go for a beef stew that packs a punch without emptying your wallet.

I started with 2 lbs of beef chuck, cut into generous cubes, seasoned with salt and black pepper, and floured lightly for that satisfying crust. Sizzling bacon and a chopped large onion joined the party in olive oil, releasing flavors that really set the stage.

I then tossed in garlic, carrots, celery, and potatoes – everything hearty and real. A splash of red wine and a generous pour of beef broth, mixed with tomato paste, bay leaves, and dried thyme, created a sauce that was as bold as it was rich.

This isnt your run-of-the-mill stew dinner, its a down-to-earth recipe that nods to several famous beef stew versions while keeping its own unique, robust flavor. Enjoy the adventure!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I love how budget friendly it is. I mean, you get to feed the whole family without breakin the bank, and that’s pretty awesome. Second, it’s super hearty and comforting, especially on those cold nights. The beef, bacon, and red wine all mix together to create a flavor thats just out of this world. Third, it’s really easy to make even though there are a lot of steps. I kinda appreciate that you can prep and let it simmer for a couple hours and the end result is a killer meal with minimal fuss. Finally, this stew reminds me of family dinners from when I was a kid, which makes it extra special for me.

Ingredients

• Beef chuck gives a rich protein boost and tender texture adding a hearty flavor to the stew.
• Bacon adds a smoky, savory saltiness along with extra fat that helps blend flavors well.
• Onions are a fiber source that contribute a natural sweetness and a little tang when cooked slow.
• Carrots bring vitamins and gentle sweetness which balances the strong savory notes of meat.
• Red wine delivers acidity and depth for deglazing pans and boosting the stew’s overall flavor.
• Tomato paste lends a tangy umami taste that thickens the sauce just right.

Ingredient Quantities

• 2 lbs beef chuck, cut into 1 inch cubes
• 2 tsp salt, divided
• 1 tsp black pepper, divided
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 6 slices bacon, chopped roughly
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 carrots, peeled and cut into chunky pieces
• 2 celery stalks, sliced
• 4 medium potatoes, peeled and cubed
• 1 cup red wine
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• Optional: a bit of chopped fresh parsley for garnish

How to Make this

1. Season the beef chuck cubes with 1 tsp salt and 1/2 tsp pepper. Toss them in the flour until lightly coated.

2. Heat the olive oil in a large pot over medium-high heat. Add the beef in batches so they brown nicely on all sides, then set the beef aside.

3. In the same pot, add the chopped bacon and cook until it gets a bit crisp, then remove some excess fat if needed.

4. Add the chopped onion and minced garlic to the pot and cook ’em until the onions get soft and a little golden.

5. Toss in the carrots and celery, stirring to combine with the bacon-onion mix.

6. Return the browned beef (and any juices) back to the pot, and pour in the red wine. Stir well to scrape up any tasty bits from the bottom.

7. Add the beef broth, tomato paste, cubed potatoes, bay leaves, and dried thyme along with the remaining salt and pepper.

8. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 2 hours until the beef is really tender.

9. Check the seasoning and adjust it if needed. Remove the bay leaves before serving.

10. Serve hot in bowls and sprinkle a bit of chopped fresh parsley on top if you like that extra touch. Enjoy your hearty stew!

Equipment Needed

1. Large heavy-bottomed pot – used for browning the meat and simmering the stew
2. Mixing bowls – for coating the beef with seasonings and flour
3. Cutting board – essential for chopping bacon, onion, carrots, celery, and potatoes
4. Chef’s knife – needed for dicing and mincing all the ingredients
5. Measuring cups and spoons – to get the right amounts for the flour, salt, pepper, wine, broth, and tomato paste
6. Wooden spoon – perfect for stirring the ingredients and scraping up brown bits
7. Tongs or a slotted spoon – helps in transferring the browned beef from the pot
8. Ladle – for serving the hot stew into bowls

FAQ

Anthony Bourdain’s Beef Stew Recipe Substitutions and Variations

• If you dont have beef chuck, try using stew beef or even bone in short ribs for a richer flavor.
• If bacon isn’t your vibe, swap it with pancetta or smoked sausage for a similar smokey taste.
• If red wine isn’t available, consider dry sherry or non alcoholic red wine as a substitute, but note it might slightly tweak the flavor.
• For beef broth, chicken broth or vegetable broth can work in a pinch though the taste may be a bit lighter.
• If tomato paste is missing, mix in a few spoonfuls of tomato puree or crushed tomatoes and let it simmer down to thicken.

Pro Tips

1. Brown your beef in small batches so the meat gets a nice crust and don’t overcrowd the pot or you’ll end up stewin’ instead of browning.
2. When you cook the bacon, let some grease drain off before you add the onions so the stew ain’t too fatty.
3. Use that red wine to deglaze the pot—scrape up all the brown bits clinging at the bottom; they add massive flavor to your stew.
4. Taste and adjust the salt and pepper at the end. Sometimes the stew needs a little extra kick after a long simmer.