Anthony Bourdain’s Beef Stew Recipe

I’ve got a Hearty Beef Stew Recipe that feeds the whole gang without wrecking your budget and somehow tastes like a Christmas miracle.

I adore this Anthony Bourdain beef stew because it eats like honest food and refuses to be polite. I love the way beef chuck turns into deep, meaty punch and how a hit of red wine makes the sauce sing.

It’s cheap, loud, and filling. I get obsessed every holiday with the idea of a big pot on the stove, shut up and doing its thing.

This is my go-to Hearty Beef Stew Recipe when I want family fed without fuss. Stew In Dutch Oven?

Yes, please. No fluff.

Just serious, unfussy beef stew I want now every damn time.

Ingredients

• Beef chuck: hearty protein, gives the stew its meaty, satisfying bite.
• All purpose flour: coats the beef for a light crust and slightly thickens the sauce.
• Salt: wakes up everything; don’t sleep on this one.
• Black pepper: a quick textural bite and warm, familiar heat.
• Vegetable oil: neutral searing fat, so the meat browns without fuss.
• Unsalted butter: adds silk and a little richness to the pan.
• Yellow onions: caramelized sweetness that anchors the whole pot.
• Carrots: sweet, earthy crunch that softens and comforts.
• Celery: bright, vegetal backbone that keeps it from tasting heavy.
• Garlic: punchy aromatics that make the stew smell like home.
• Tomato paste: concentrated tang and color, a savory little boost.
• Dry red wine: deep, slightly fruity backbone and a grown-up bitterness.
• Beef stock: the liquid soul; that’s where most flavor lives.
• Bay leaves: subtle herbal note that sneaks through the broth.
• Thyme: woodsy, slightly lemony herb that pairs beautifully with beef.
• Worcestershire sauce: umami zip that rounds out savory notes.
• Potatoes: starchy comfort, make the stew feel like a real meal.
• Pearl onions (optional): tiny sweet pops, cute and tasty.
• Mushrooms (optional): meaty texture and earthiness, great if you like umami.
• Fresh parsley: bright, fresh finish that lightens each rich spoonful.

Ingredient Quantities

• 2 1/2 to 3 pounds beef chuck, cut into 1 1/2 inch cubes
• All purpose flour, about 1/2 to 3/4 cup for dredging
• Salt, 1 1/2 teaspoons plus more to taste
• Freshly ground black pepper, 1 teaspoon plus more to taste
• 2 to 3 tablespoons vegetable oil or neutral oil
• 2 tablespoons unsalted butter
• 2 large yellow onions, peeled and roughly chopped
• 3 to 4 carrots, peeled and cut into 1 inch pieces
• 2 celery stalks, sliced
• 3 to 4 cloves garlic, smashed and minced
• 2 tablespoons tomato paste
• 1 1/2 cups dry red wine
• 4 cups beef stock or broth, low sodium preferred
• 2 to 3 bay leaves
• 4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 1 to 1 1/2 pounds potatoes, peeled and cut into large chunks
• Optional: 8 ounces pearl onions, peeled
• Optional: 8 ounces cremini or button mushrooms, halved
• Fresh parsley, chopped for garnish (about 2 tablespoons)

How to Make this

1. Pat beef cubes dry, season with 1 1/2 tsp salt and 1 tsp pepper, then toss in 1/2 to 3/4 cup flour to lightly dredge; shake off excess.

2. Heat 2 to 3 tbsp vegetable oil in a large heavy pot over medium-high heat until shimmering, brown the beef in batches so pieces get a good crust, about 3 to 4 minutes per side; transfer browned beef to a plate.

3. Reduce heat to medium, add 2 tbsp butter to the pot, then add the chopped onions, carrots and celery; cook, stirring occasionally, until softened and starting to brown, about 8 to 10 minutes.

4. Stir in smashed garlic and 2 tbsp tomato paste, cook 1 to 2 minutes until the paste darkens a bit and smells sweet.

5. Pour in 1 1/2 cups dry red wine to deglaze the pot, scrape up browned bits from the bottom with a wooden spoon, and let the wine reduce by about half, 3 to 5 minutes.

6. Return the beef and any accumulated juices to the pot, add 4 cups beef stock, 2 to 3 bay leaves, 4 to 5 sprigs thyme (or 1 tsp dried), and 1 tbsp Worcestershire sauce; bring to a simmer, then lower heat to maintain a gentle simmer.

7. Cover partially and simmer for about 1 1/2 to 2 hours, until beef is tender; check occasionally and skim excess fat if needed.

8. Add the potatoes and optional pearl onions and mushrooms; simmer uncovered until the potatoes are cooked through and stew has thickened slightly, about 25 to 35 minutes. Taste and adjust salt and pepper.

9. Remove bay leaves and thyme stems, discard. Stir in a little extra butter if you want a silkier finish, sprinkle chopped parsley over the stew.

10. Let rest 10 minutes before serving so flavors settle. Serve hot with crusty bread or over mashed potatoes for a real, comforting meal.

Equipment Needed

1. Large heavy pot or Dutch oven for browning and simmering the stew
2. Chef’s knife and cutting board for chopping onions, carrots, celery and potatoes
3. Large bowl or shallow dish for tossing the beef with flour and seasoning
4. Measuring spoons and 1 cup measure for wine and stock
5. Tongs or slotted spoon to turn and transfer browned beef
6. Wooden spoon or spatula for deglazing and stirring
7. Plate for holding browned beef and a spoon to skim fat occasionally
8. Vegetable peeler and paring knife for potatoes and pearl onions (optional)

FAQ

Anthony Bourdain’s Beef Stew Recipe Substitutions and Variations

• Beef chuck: use beef brisket or boneless short ribs if you want richer, fattier meat; or use stewing beef (already cubed) for a time saver. Cook times may change a bit.
• Dry red wine: swap in equal parts beef stock plus 1 tablespoon balsamic or red wine vinegar for acidity if you need nonalcoholic. You can also use dark beer for a deeper, malty flavor.
• Worcestershire sauce: use soy sauce plus a squeeze of lemon or a splash of balsamic vinegar to mimic umami and tang. Fish sauce works too in tiny amounts, but use less cause it’s strong.
• Potatoes: replace with turnips, parsnips, or sweet potatoes for a different texture and sweetness. If you want them to hold shape better, use Yukon Golds or red potatoes instead of starchy russets.

Pro Tips

1. Brown the beef well, in batches, dont crowd the pan. If meat steams it wont get that deep crust that gives the stew flavor. Let each piece sit undisturbed for a few minutes so it can form a good sear.

2. Save and use the fond. After browning, deglaze with the wine and scrape up all those browned bits, they are flavor gold. If you dont have enough wine, splash a little stock, then finish with the wine later.

3. Cut veggies so they finish at the same time. Make the carrots and potatoes roughly the same size, and add mushrooms or pearl onions later so they dont get mushy. If potatoes start breaking up, reduce the simmer and stir less.

4. Finish like a pro for silkiness and balance. Stir in a knob of butter at the end for mouthfeel, and taste for salt after the stew reduces since flavors concentrate. If it tastes flat add a splash of vinegar or a pinch of sugar to brighten it up.