1920s-Style Beef Bourguignon
A slow-simmered stew of tender beef and wine, reimagined with historical precision to capture the essence of a Parisian bistro in the 1920s. This french-inspired one pot ready in about 180 minutes pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 900g beef chuck
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 3 tbsp butter
- 150g yellow onion
- 100g carrots
- 50g celery
- 4 cloves garlic
- 240ml red wine
- 480ml beef broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 10 pearl onions
- 225g mushrooms
- 60g beef fat
Instructions
- Step 1: Pat 900g beef chuck cubes dry, then season with salt, pepper, and 3 tbsp all-purpose flour. Heat 2 tbsp olive oil and 3 tbsp butter in a Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until browned; set aside.
- Step 2: In same pot, add 150g diced yellow onion, 100g diced carrots, 50g diced celery, and 4 minced garlic cloves. Cook for 5 minutes until softened. Stir in 2 tbsp tomato paste and cook for 1 minute. Add 240ml red wine and 480ml beef broth, scraping up browned bits. Return beef to pot with 1 bay leaf and 2 sprigs fresh thyme. Simmer covered for 2.5 hours on low heat.
- Step 3: Heat 60g beef fat in a skillet over medium heat. Add 10 peeled pearl onions and 225g quartered mushrooms; cook for 10 minutes until golden. After stew simmers 2 hours, add pearl onions and mushrooms. Cover and cook 30 more minutes. Discard bay leaf and thyme, then adjust seasoning with salt and pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does 1920s-Style Beef Bourguignon take to make?
Total time is about 180 minutes (30 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover 1920s-Style Beef Bourguignon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.
Can I substitute ingredients in 1920s-Style Beef Bourguignon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale 1920s-Style Beef Bourguignon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with 1920s-Style Beef Bourguignon?
French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Very good for a 150-minute recipe. Would bump up the spice level though.
