Anthony Bourdain’s Beef Stew Recipe – Rich & Easy

Some Sunday evenings you just want the house to smell like something that took all day, even when it didn't. That's exactly what this Anthony Bourdain's Beef Stew Recipe gives you: a pot that bubbles low and slow while you fold laundry, help with homework, or finally sit down for ten minutes.

I know a long ingredient list can feel like one more thing on your plate. This one is short and forgiving, and every step is written so you can read it once and just cook. If your child wanders in asking what's for dinner, tell them stew, and let the smell do the convincing.

Bourdain cooked like someone who respected both the food and the person eating it, and that's the spirit here. No fussy technique, no judgment if you swap the wine for broth. You're feeding people you love, and that is always enough.

About the Ingredients

3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch chunks

Chuck is the right cut because its marbling melts into the sauce. If chuck is sold out, boneless short ribs or brisket point work beautifully, but avoid lean stew meat, which turns dry.

2 tsp kosher salt, plus more to taste

Kosher salt seasons evenly and is harder to overdo than fine table salt. If you only have table salt, start with 1 1/2 tsp and add more at the end.

1 tsp freshly ground black pepper

Fresh-cracked pepper tastes brighter than pre-ground. A cheap pepper grinder is one of the best small kitchen upgrades you can make.

3 tbsp olive oil or neutral oil, divided

Neutral oil like canola handles high heat without smoking. Olive oil works too, just keep the heat at medium-high rather than screaming hot.

1 large yellow onion, diced (about 1 1/2 cups)

Yellow onions give the deepest sweetness once browned. Sweet onions or shallots are fine substitutes if that's what's in your basket.

3 medium carrots, peeled and cut into 1-inch rounds

Carrots hold their shape through a long braise and add natural sweetness. Parsnips or even sweet potato chunks swap in nicely.

3 garlic cloves, minced

Fresh garlic is worth the 30 seconds of mincing here. Jarred minced garlic works in a pinch, use 1 tbsp and add it a little later so it doesn't scorch.

2 tbsp tomato paste

Tomato paste adds body and a savory depth you can't get from tomatoes alone. If you're out, a tablespoon of ketchup plus a pinch of sugar gets you close.

1 1/2 cups (360 ml) dry red wine, such as Côtes du Rhône or Cabernet

Use a wine you'd actually drink, because the alcohol cooks down but the flavor concentrates. No wine? Use 1 1/2 cups beef broth plus 1 tbsp red wine vinegar.

2 cups (480 ml) low-sodium beef broth

Low-sodium broth lets you control the final seasoning. Chicken broth or a good vegetable broth both work if beef isn't on hand.

1 lb (450 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks

Yukon Golds turn creamy but hold together. Russets will thicken the sauce more, and baby potatoes can go in whole.

3 sprigs fresh thyme and 1 bay leaf

Thyme and bay are the classic braise pair. Dried thyme works, use 1 tsp, and a pinch of dried rosemary is a fine stand-in for the bay.

Tips & Tricks

Brown in Batches

Crowding the pot steams the beef instead of searing it, so cook in two or three batches and give each piece room. You want a deep brown crust, that's where the flavor lives.

Deglaze Properly

After browning, pour in the wine and scrape the browned bits off the bottom with a wooden spoon. Those stuck-on bits are pure flavor, not something to wash away.

Season at the End

Broth and wine reduce and concentrate, so taste after the braise and add salt then. Salting early is the most common way this stew ends up too salty.

Keep the Lid Slightly Ajar

During the last 20 minutes, crack the lid so the sauce thickens instead of staying watery. If it's still thin, mash a few potato chunks against the side of the pot.

Step-by-Step Instructions

1. Dry and Season the Beef

Pat the beef chunks completely dry with paper towels, then toss with 2 tsp kosher salt and 1 tsp black pepper. Drying is what lets the meat brown instead of steam.

2. Sear in Batches

Heat 2 tbsp oil in a large Dutch oven over medium-high heat, about 375°F (190°C), until it shimmers. Sear the beef in 2 to 3 batches, 4 to 5 minutes per side, until deeply golden brown on all sides, then set aside on a plate.

3. Soften the Aromatics

Lower the heat to medium, add the remaining 1 tbsp oil, and cook the onion and carrots for 6 to 7 minutes until the onion is translucent and the edges are just golden. Add the garlic and tomato paste and stir for 1 minute, until the paste darkens and smells sweet.

4. Deglaze with Wine

Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift every browned bit. Simmer for 3 to 4 minutes, until the wine reduces by about half and no longer smells sharp.

5. Braise the Stew

Return the beef and any juices to the pot, add the broth, thyme, and bay leaf, and bring to a gentle simmer, about 200°F (93°C). Cover and cook on low for 1 hour 45 minutes, until the beef is tender when pierced with a fork.

6. Add Potatoes and Finish

Stir in the potatoes, cover, and cook 25 to 30 minutes more, until a knife slides into a potato with no resistance. Crack the lid and simmer 10 to 15 minutes, until the sauce coats the back of a spoon and bubbles gently at the edges.

7. Taste, Rest, and Serve

Fish out the thyme sprigs and bay leaf, then taste and add salt as needed. Let the pot rest off heat for 10 minutes before ladling into bowls with crusty bread.

Delicious Variations

Guinness Version

Swap the red wine for a stout beer and add 1 tbsp Worcestershire sauce for a darker, maltier Irish-style stew.

Slow Cooker Shortcut

Brown the beef and aromatics on the stove, then transfer everything except the potatoes to a slow cooker on low for 6 hours, adding the potatoes in the last 90 minutes.

Mushroom and Barley

Replace half the beef with 8 oz cremini mushrooms and add 1/2 cup pearl barley with the broth for a heartier, more economical pot.

How to Store Anthony Bourdain's Beef Stew Recipe

Frequently Asked Questions

Make this Anthony Bourdain's Beef Stew Recipe this week and let the pot do the hard work while you do everything else. Serve it with bread for dipping, and if you try a variation, come back and tell me how it went. You're doing better than you think.

Anthony Bourdain's Beef Stew Recipe

Anthony Bourdain's Beef Stew Recipe delivers deep, wine-rich braised beef with tender carrots and potatoes in one cozy Dutch oven.

★★★★½ 4.8 (214 ratings)

20 minPrep time155 minCook time6Servings512 kcalCalories

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🧂 Ingredients

• 3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch chunks
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp olive oil or neutral oil, divided
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, peeled and cut into 1-inch rounds
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 1/2 cups (360 ml) dry red wine, such as Côtes du Rhône or Cabernet
• 2 cups (480 ml) low-sodium beef broth
• 1 lb (450 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 3 sprigs fresh thyme and 1 bay leaf

📋 Instructions

1. 1Dry and Season the Beef — Pat the beef chunks completely dry with paper towels, then toss with 2 tsp kosher salt and 1 tsp black pepper. Drying is what lets the meat brown instead of steam.
2. 2Sear in Batches — Heat 2 tbsp oil in a large Dutch oven over medium-high heat, about 375°F (190°C), until it shimmers. Sear the beef in 2 to 3 batches, 4 to 5 minutes per side, until deeply golden brown on all sides, then set aside on a plate.
3. 3Soften the Aromatics — Lower the heat to medium, add the remaining 1 tbsp oil, and cook the onion and carrots for 6 to 7 minutes until the onion is translucent and the edges are just golden. Add the garlic and tomato paste and stir for 1 minute, until the paste darkens and smells sweet.
4. 4Deglaze with Wine — Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift every browned bit. Simmer for 3 to 4 minutes, until the wine reduces by about half and no longer smells sharp.
5. 5Braise the Stew — Return the beef and any juices to the pot, add the broth, thyme, and bay leaf, and bring to a gentle simmer, about 200°F (93°C). Cover and cook on low for 1 hour 45 minutes, until the beef is tender when pierced with a fork.
6. 6Add Potatoes and Finish — Stir in the potatoes, cover, and cook 25 to 30 minutes more, until a knife slides into a potato with no resistance. Crack the lid and simmer 10 to 15 minutes, until the sauce coats the back of a spoon and bubbles gently at the edges.
7. 7Taste, Rest, and Serve — Fish out the thyme sprigs and bay leaf, then taste and add salt as needed. Let the pot rest off heat for 10 minutes before ladling into bowls with crusty bread.

👨‍🍳 Chef's Note: A braise is forgiving, so trust the fork test over the clock. If the beef isn't tender, it simply needs more time, not more ingredients.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 512 kcal · 38g protein · 26g carbs · 24g fat

Written by Amara Okafor

Amara writes about parenting and child development with a focus on neurodivergent kids. She shares strategies for managing sensory meltdowns, building routines, and advocating in schools. Her perspective is that every child’s brain works differently, and that’s okay.