Anthony Bourdains Beef Stew

The bacon begins to render in the Dutch oven, and the kitchen starts to smell like the first good decision of the afternoon. Once the beef gets its turn in that same pot, the browned bits left behind become part of the stew instead of something to scrub away. Anthony Bourdain’s Beef Stew builds its deep, savory base from those layers, then lets the oven do the patient work.

I like this stew because the vegetables still have their own texture when the beef turns tender. The red wine gives the broth a full, savory edge, while the bacon makes it feel rich without needing a complicated sauce. Let the beef braise until a fork slips into it easily, and you’ll have a pot of tender chunks, soft onions, and mushrooms tucked into glossy gravy.

Why the Pearl Onions and Mushrooms Go In Late

The stew’s long first bake is for the chuck, not for every ingredient in the pot. Pearl onions and mushrooms need less time to soften than large beef pieces, and leaving them in for the entire braise would blur their texture into the gravy. Adding them for the final stretch gives them time to turn tender while keeping them recognizable on the spoon.

That timing also makes the stew feel more balanced. The beef becomes yielding and rich, while the onions stay sweet and the mushrooms keep a little bite. Neither addition needs to brown separately or create another pan to wash; they go straight into the braising liquid once the beef has had its first two hours in the oven.

Watch for soft pearl onions and beef that gives easily to a fork at the end. If the onions are soft but the beef still resists, let the beef’s texture guide you rather than serving it firm. The final rest gives the gravy a moment to settle around the vegetables and meat.

What Gives This Stew Its Savory, Full-Bodied Base

• Beef chuck — Its marbling and connective tissue suit a long, covered braise, giving you tender pieces and a richer broth. Choose a chuck roast with some visible marbling, then cut it into evenly sized pieces; boneless beef shoulder is the closest swap.
• Thick-cut bacon — It renders flavorful fat for browning and leaves substantial crisp pieces in the stew. Regular bacon works if that’s what you have, though the pieces won’t be as meaty; brown them until crisp before lifting them out.
• Dry red wine — A dry wine lends acidity and depth that plain broth can’t fully match. Use a bottle you’d enjoy drinking, but there’s no need for an expensive one. For a wine-free pot, replace the wine with the same volume of beef broth; expect a rounder, less wine-forward gravy.
• Frozen pearl onions — Thawed frozen onions save the peeling and keep their small, sweet shape in the finished stew. Thaw them before adding so they’re ready to soften in the final bake.
• Cremini mushrooms — Their earthy flavor stands up to the wine and beef. White button mushrooms are an easy substitute; halve or quarter them to a similar size so they soften evenly.
• Tomato paste and flour — Tomato paste adds a concentrated savory note, and the flour helps the braising liquid become gravy. A cup-for-cup gluten-free flour blend can replace the all-purpose flour if you need a gluten-free version.

Building the Braise in the Dutch Oven

Render the Bacon, Then Brown the Beef

Heat the oven to 325°F and season the beef with the first portion of salt and the black pepper. Cook the bacon in a 6-quart Dutch oven over medium heat for 6–8 minutes, until browned and crisp, then transfer it to a plate with a slotted spoon. Brown the beef in batches in the bacon fat, about 3–4 minutes per side, adding the olive oil if the pot looks dry. Move the beef to the plate with the bacon.

Soften the Vegetables and Cook the Flour

Add the chopped yellow onions, carrots, and celery to the pot. Cook for 6–8 minutes, stirring and scraping up the browned bits until the vegetables have softened. Stir in the tomato paste and cook it for 1 minute, then add the flour and remaining salt. Cook for 1 minute, stirring so the flour coats the vegetables instead of gathering in dry pockets.

Pour in the Wine and Start the Oven Braise

Gradually stir in the red wine and beef broth, scraping the bottom as the liquid loosens the cooked-on bits. Add the bay leaves, thyme sprigs, browned beef, and bacon, then bring the pot to a simmer. Cover it and transfer it to the oven for 2 hours. Keep the lid on during this stretch so the beef braises gently rather than losing too much liquid.

Add the Late Vegetables and Rest

Stir in the thawed pearl onions and mushrooms, then cover the pot again. Bake for 45–60 minutes, until the beef is fork-tender and the onions are soft. Lift out the bay leaves and thyme stems before serving. Let the stew rest for 10 minutes so the bubbling settles and the gravy can gather around the beef.

Three Changes That Still Let the Beef Stew Shine

Questions That Come Up While the Stew Is Braising

Anthony Bourdains Beef Stew

Anthony Bourdain beef stew braises beef chuck in dry red wine and beef broth until fork-tender. Bacon, pearl onions, and cremini mushrooms add savory depth to this oven-baked Dutch oven stew.

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Prep Time 25 minutes mins

Cook Time 3 hours hrs 16 minutes mins

Resting 10 minutes mins

Total Time 3 hours hrs 51 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 800

Ingredients Equipment Method Notes

Ingredients

  

• 3 lb beef chuck boneless, cut into 1 1/2-inch pieces and patted dry
• 1.5 tsp kosher salt divided
• 0.5 tsp black pepper
• 6 oz bacon thick-cut, cut into 1/2-inch pieces
• 1 tbsp olive oil
• 2 yellow onions medium, chopped
• 2 carrots medium, cut into 1/2-inch pieces
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 0.25 cup all-purpose flour
• 3 cup dry red wine
• 2 cup beef broth
• 2 bay leaves
• 4 thyme sprigs fresh
• 1 package (14 oz) pearl onions frozen, thawed
• 8 oz cremini mushrooms halved or quartered

Equipment

• 1 6-quart Dutch oven

Method

 

1. Heat the oven to 325°F.
2. Season the beef with 1 teaspoon of the salt and the pepper.
3. In a 6-quart Dutch oven over medium heat, cook the bacon for 6–8 minutes until browned and crisp; transfer it to a plate with a slotted spoon.
4. Brown the beef in batches in the bacon fat, adding the olive oil if the pot looks dry, about 3–4 minutes per side; transfer the browned beef to the plate.
5. Add the yellow onions, carrots, and celery to the pot and cook for 6–8 minutes, stirring and scraping up browned bits, until softened.
6. Stir in the tomato paste and cook for 1 minute.
7. Stir in the flour and remaining 1/2 teaspoon salt and cook for 1 minute.
8. Gradually stir in the wine and beef broth, then add the bay leaves, thyme, browned beef, and bacon.
9. Bring to a simmer.
10. Cover and bake for 2 hours.
11. Stir in the pearl onions and mushrooms.
12. Cover and bake for 45–60 minutes, until the beef is fork-tender and the onions are soft.
13. Remove the bay leaves and thyme stems.
14. Let the stew rest for 10 minutes before serving.

Notes

For the best texture, brown the beef in batches so the pieces sear rather than steam. Refrigerate leftovers for 3–4 days or freeze them; for a gluten-free version, use a 1:1 gluten-free flour blend.