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Anthony Bourdains Beef Stew

Anthony Bourdains beef stew is a Dutch oven red wine stew with tender beef chuck, crisp bacon, and carrots. It simmers until the beef is fork-tender in a rich sauce.
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Prep Time 25 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 oz bacon thick-cut, chopped
  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 2 celery ribs chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.25 cup all-purpose flour
  • 1 bottle (750 ml) dry red wine
  • 2 cup low-sodium beef broth
  • 4 thyme fresh sprigs
  • 2 bay leaves
  • 4 carrots medium, cut into 1-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry and season it with the salt and pepper.
  2. Cook the bacon in a 6-quart Dutch oven over medium heat until crisp, 6 to 8 minutes.
  3. Transfer the bacon to a plate and pour off the rendered fat.
  4. Add the olive oil to the pot and brown the beef in batches, turning to brown several sides, about 8 minutes per batch.
  5. Transfer the browned beef to the plate with the bacon.
  6. Add the onion and celery and cook over medium heat until softened, 5 to 7 minutes.
  7. Stir in the garlic and tomato paste and cook for 1 minute.
  8. Sprinkle in the flour and stir for 1 minute.
  9. Pour in the wine and scrape up the browned bits.
  10. Bring the wine to a boil and cook for 5 minutes.
  11. Stir in the broth, thyme, bay leaves, beef, and bacon.
  12. Bring to a gentle simmer, cover, and cook over low heat for 1 1/2 hours.
  13. Stir in the carrots, cover, and simmer until the beef is fork-tender and the carrots are tender, 45 to 60 minutes.
  14. Uncover and simmer for 10 to 15 minutes if the sauce needs thickening.
  15. Remove the thyme stems and bay leaves.

Notes

For the best browning, avoid crowding the beef and brown it in batches. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. For a gluten-free variation, use a gluten-free all-purpose flour blend in place of the all-purpose flour.