We have more than 9,200 recipes in our Washington Post Recipe Finder, and we’re adding more every day. The new dishes are what tend to capture the most attention, but there are certain entries in the archives that keep trucking along, gathering a reliable stream of readers years after they were first published.
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We don’t always know exactly why. Sometimes, it’s something very search-friendly. In one case, it’s a quirk of Internet indexing. In any event, Anthony Bourdain’s boeuf bourguignon is one of those entries, repeatedly breaking into our most-viewed recipes of the year. The secret sauce? I’m guessing some combination of a famous personality, a classic dish and, well, a darn good sauce, coaxed into rich, silken luxury over two-plus hours of cook time. At close to 200 ratings, with an average score of 4½ stars (out of 5), this is one of our highest- and most-rated recipes.
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The recipe first appeared in the Food section in 2004 in a piece by former Post staffer Judith Weinraub about three cookbooks focused on French bistro cooking: Ina Garten’s “Barefoot in Paris,” Bourdain’s “Anthony Bourdain’s Les Halles Cookbook” and Thomas Keller’s “Bouchon.” “Garten’s book is a collection of accessible recipes for meals to serve family and friends. Bourdain’s is a thoughtful guide to classic dishes. And Keller’s is a daunting but inspirational road map to a higher culinary plane,” Weinraub wrote. She had the clever idea to examine the differences in each book’s approach through the lens of boeuf bourguignon, a classic dish featuring beef braised in red wine (i.e. burgundy) and often including onions and mushrooms.
Garten’s quicker version includes some home-cook-friendly shortcuts, while Keller’s requires more than two dozen ingredients, some prepared multiple ways. Bourdain’s falls neatly in the middle, with the shortest ingredient list, leaning more on time than excessive preparation. The emphasis is on the meat and the sauce — ideally served with some potatoes or bread to help you savor every last drop.
The brief intro at the top of the recipe is exactly the kind of summary you’d expect from Bourdain, the globetrotting and outspoken chef, TV host and author who took his own life in 2018. “This dish is much better the second day. Just cool the stew down in an ice bath, or on your countertop (the Health Department is unlikely to raid your kitchen). Refrigerate overnight. When time, heat and serve. Goes well with a few boiled potatoes. But goes really well with a bottle of Cote de Nuit Villages Pommard.” Informative, funny and a little snarky.
Anthony Bourdain was the best friend I never had
I’ll add a few more tips of my own. As far as the wine, don’t be turned off by the burgundy denomination. Burgundy (in this case red) refers to wine made in the Burgundy region of France. Red burgundy is made with pinot noir grapes, so feel free to grab a bottle labeled as pinot noir that fits within your price range. Make it something you will drink — only 1 cup is used in cooking, and you’ll want to sip the rest while you enjoy the dish. Pat your meat as dry as you can before cooking to limit the amount of splattering while you sear. You’ll want to stay within reach during the 2 to 2½ hours of braising time so that you can stir and scrape occasionally to prevent scorching on the bottom of the pot.
Like most stews, this one lasts several days in the fridge, improving over time. It also freezes well, meaning you can put in the initial investment and reap the rewards in the days or weeks to come. Or dare I say years, as proved by the lasting power of this recipe.
Braising is the most flexible, foolproof path to meltingly tender meat
Recipe notes: Demi-glace is a concentrated sauce typically made with a meat stock and sometimes wine; it is available in the soup aisle of large grocery stores.
For best flavor, ideally, this dish should be made one day in advance. The stew will keep up to three days in the refrigerator and two to three months in the freezer. Thaw in the refrigerator or microwave and finish heating through on the stove top.
Get the recipe: Anthony Bourdain’s Boeuf Bourguignon
FAQs
Like the British fish and chips or the Spanish paella, beef bourguignon encompasses the best of French cuisine. Not for nothing does Julia Child refer to it as “one of the most delicious beef dishes concocted by man”. And for many chefs and diners alike, this slow cooked beef stew takes the crown as the best around.
What recipe is Anthony Bourdain known for? ›
Anthony Bourdain's Boeuf Bourguignon
One of the highlights of Anthony Bourdain's long and varied career was his stint at Brasserie Les Halles, where he served as executive chef. This bourguignon is Bourdain's take on the classic dish, from the restaurant's cookbook. Get the recipe.
What are three interesting facts about Anthony Bourdain? ›
5 Facts About Anthony Bourdain
- Bourdain's first kitchen job was washing dishes at a wedding, and he saw the chef having sex with the bride. ...
- Bourdain was a 15-minute early, kinda guy. ...
- Bourdain gave Bradley Cooper his big break. ...
- Bourdain grew up wanting to be a comic book artist and then became one.
This beef and red wine stew, hailing from Burgundy, has arguably become the national dish of France.
What is an interesting fact about Beef Bourguignon? ›
Beef Bourguignon was first mentioned in cookbooks in 1903, by chef Auguste Escoffier; it was later refined into the staple haute cuisine dish it's generally regarded as today. Most people associate this dish with Julia Child, as her recipe in Mastering the Art of French Cooking is a timeless work of art.
When was Beef Bourguignon popular? ›
In the 19th century, it "did not enjoy a great reputation", perhaps because it was often made with leftover cooked meat. The dish has become a standard of French cuisine, notably in Parisian bistrots; however, it only began to be considered as a Burgundian specialty in the twentieth century.
What is the best food according to Anthony Bourdain? ›
Anthony Bourdain recommendations
- Coney Dog. at Duly's Place. ...
- Frito Pie. at Five & Dime General Store. ...
- Blanquette de veau. at La Tour Montlhéry - Chez Denise. ...
- Barbecue Ribs. at Joe's Kansas City Bar-B-Que. ...
- Cioppino. at Tadich Grill. ...
- Yakitori. at Toriki Main. ...
- Leitão assado no forno. at Restaurante Fernando. ...
- New York-Style Pizza.
| Anthony Bourdain |
|---|
| Partner | Asia Argento (2016–2018) |
| Children | 1 |
| Culinary career |
| Cooking style | French, eclectic |
10 more rowsOver 206 episodes and two television shows, no country has enraptured the brazen itinerant more so than Vietnam, a country he called “one of his favourite places on earth.”
Why do people love Anthony Bourdain so much? ›
Bourdain loved people. His ability to unite people through food was unrivalled, and he inspired others to do the same. Through the simple act of sharing meals, he showcased both the extraordinary diversity of cultures and cuisines, and the similarities that we all share.
Anthony Bourdain Told Girlfriend Asia Argento She Was 'Reckless' With His Heart in Final Text Before His Death. Four years after Anthony Bourdain's death by suicide, his final text messages to girlfriend Asia Argento have been revealed.
Could Anthony Bourdain speak French? ›
Bourdain was born of French descent, spoke the language growing up, spent multiple summers in France, and eventually became the executive chef of NYC's Brasserie Les Halles, an esteemed French fine dining bistro.
What do the French eat with boeuf bourguignon? ›
I also recommend serving Boeuf Bourguignon the day after you have cooked it. The flavors are so much richer! Beef Bourguignon is traditionally served with boiled potatoes. That being said, many love to serve the hearty dish with pasta as well.
What cut of beef for bourguignon? ›
Which cut of beef is best? Braising steak is the classic cut of meat for bourguignon. Often sold as braising or stewing steak, it can come from many parts of the animal, but all the hard working muscles like shin, chuck, and blade that need a low and slow approach to break down the tough muscle fibres.
What to serve with boeuf bourguignon? ›
Serve with creamy mashed potatoes and some green vegetables, or even a crisp side salad with a mustardy dressing. Each serving provides 669 kcal, 59g protein, 16g carbohydrates (of which 9g sugars), 30g fat (of which 11g saturates), 3.5g fibre and 2.4g salt.
How would you describe a boeuf bourguignon? ›
A staple French stew of fork-tender beef chunks with veggies, in a rich red-wine gravy. Fork-tender beef in a rich red-wine gravy nestled with veggies makes the Beef Bourguignon one of the most acclaimed French recipes around the world.
Where did boeuf bourguignon originate? ›
Beef Bourguignon originated in Burgundy, a picturesque French region located about 60 miles (100 km) southeast of Paris. In that area, the dish is made with its celebrated Charolais beef. The steer are fed only hay, fodder and cereal to produce famously tender meat.
Is Beef Bourguignon a peasant food? ›
Beef Bourguignon undoubtedly started life as a humble, peasant dish used to cook tougher pieces of beef.
What does Beef Bourguignon taste like? ›
😋 What Does Beef Bourguignon Taste Like? Beef Bourguignon (or Boeuf Bourguignon) is so deliciously hearty and flavourful – fall apart beef, crispy bacon, a mix of crispy-browned and soft, tender shallots and bites of slow-cooked carrots, all enrobed in a rich red wine sauce.
