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Top-down look at a bowl of beef stew with large chunks of beef, carrots, and potatoes in a dark broth, garnished with fresh thyme.

Anthony Bourdain's Beef Stew

Sear beef chuck, then simmer with red wine, vegetables, and herbs for a rich stew inspired by Anthony Bourdain.
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Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method

Ingredients
  

  • 2 lbs beef chuck cubed into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 4 cups beef broth
  • 1 cup red wine preferably a dry variety
  • 3 large carrots chopped
  • 3 medium potatoes diced
  • 2 stalks celery chopped
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Sear Beef Cubes:

    In a large Dutch oven over medium-high heat, warm the vegetable oil. Working in batches, sear the beef cubes until browned on all sides. Transfer the meat to a plate and set aside.

  2. Sauté Vegetables:

    Into the same pot, put the diced onion, carrots, celery, and garlic. Cook for roughly 5 minutes, stirring occasionally, until the vegetables become tender.

  3. Brown Tomato Paste:

    Add the tomato paste and cook for an additional 2 minutes, letting it brown slightly to deepen the flavor.

  4. Deglaze with Wine:

    Deglaze the pot by pouring in the red wine, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for 5 minutes to reduce.

  5. Return Beef and Broth:

    Put the browned beef back into the pot. Add the beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper.

  6. Simmer Until Tender:

    Raise the heat to bring the stew to a boil, then lower it to a gentle simmer. Cover and cook for 1.5 to 2 hours, until the beef is fork-tender.

  7. Add Potatoes:

    Once the beef is tender, stir in the diced potatoes. Re-cover and continue to simmer for another 30 minutes, until the potatoes are cooked through.

  8. Season and Remove Bay Leaves:

    Check the seasoning and adjust with additional salt and pepper if necessary. Remove the bay leaves before serving.

  9. Serve with Parsley:

    Serve the stew in bowls, topped with freshly chopped parsley for a pop of color.