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Anthony Bourdain's Easy Beef Stew Recipe
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Anthony Bourdain’s Easy Beef Stew Recipe

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2.5lb Chuck Roast
1 Cup undistinguished faux Yugoslavian Burgundy
1 Onion
2 Carrots
1 Garlic Clove
1T flour
demi-glace/better than beef bouillon
olive oil
salt
pepper
water
parsley
bouquet garni = Thyme/Bay

Stage 1
Season the meat with salt and pepper.

In the Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat in batches — not all at once! — and sear on all sides until it is well-browned (not gray). Dump too much meat into the pot at the same time, and you’ll overcrowd it; cool the thing down, and you won’t get good color.

Sear the meat a little at a time, removing it and setting it aside as it finishes. When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium-high until the onions are soft and golden brown (about 10 minutes). Sprinkle the flour over them. Continue to cook about 4 to 5 minutes, stirring occasionally. Then, add the red wine. Naturally, you want to scrape up all that really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil.

Stage 2
Return the meat to the pot and add the carrots, garlic and bouquet garni. Add just enough water (and 2 big spoonfuls of demi-glace, if you have it) so that the liquid covers the meat by 1/3 — meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a stew, so you want plenty of liquid, even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let it cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender).

You should pay attention to the dish, meaning check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. You should also skim off any foam, scum or oil collecting on the surface using a large spoon or ladle.

When done, remove and discard the bouquet garni, add the chopped parsley to the pot and serve.

49 Comments

  3. B

    Literally making a beef stew right now and I'm loving this clip!

  9. WizardOfCheese

    so, his knife skills were pretty shit. interesting. that's encouraging to know, going into the profession. 6:00 come on, man, there's gotta be a better tool than that you could use. lol I like his personality but I can't help but think he knew the right people / was in the right place at the right time, didn't work his way up, ya know? but had a great mind, was a thinker.

  12. Kimi R

    Shin all day long. Yes, granted you do have to fight your way through some veins here and there, but it's so delicious.

  13. Einund Siebenziger

    While it's nice to see that great knife skills do not depend on how fancy your knife is, it would also have been nicer had he used a fancier knife than that plastic-handle beater blade.

  22. Yellow Head

    Sometimes even letting it out to a complete stranger makes a world difference. Talk about your worries and sorrows. Don't keep them in.
    It'll kill you.
    RIP Chef Bourdain

  24. CrimeVid

    I wish you had lived long enough to be interrogated about that dumb horizontal cut on the onion . 😊

  29. Kamil Fingr

    Try ossobuce for stew. Collagen from inside meat gives great structure to stew. Also, i heard don't use wine you wouldn't drink, for cooking. Use bad wine for cooking= bad food.

  32. kjek1

    I love and miss this guy so much. There isn’t many famous people I’d like to hang out with but I’d have loved to have had a beer with Anthony Bourdain.

  37. Neil Murray

    I genuinely miss this guy, just walking around and talking food and the facts of life. Such a modern day poet without even knowing it. Can't get enough of his insights.

  38. J

    Its nice when he is cooking and not hating on white people while eating raw blood soup in some third world shithole

  41. Harr darr

    sorry i cant make this, while im sitting there shitfaced after downing a gallon of shitty yugoslavian red wine my crackhead roommate keeps turning up the heat burning my beef

  46. Youtube Addict

    I follow the Bourdain recipe. I don’t add the carrots at the end. I just put everything in and cook the sh*t out of it. R.I.P Bourdain

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