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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
Cook Time 3 hours 16 minutes
Resting 10 minutes
Total Time 3 hours 51 minutes
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.