Authentic Slow-Cooked Beef Bourguignon with Pearl Onions

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply flavorful French classic where tender beef braises for hours in red wine with mushrooms and pearl onions, creating a rich, velvety sauce that clings to every forkful. This French-inspired slow-cooker recipe, 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 420 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

• 1.2 kg beef chuck
• 2 tbsp all-purpose flour
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 1 cup Burgundy wine
• 1 cup beef broth
• 1 cup, peeled pearl onions
• 8 oz, quartered cremini mushrooms
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves

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Instructions

1. Step 1: Pat beef cubes dry with paper towels, then season evenly with 2 tbsp flour and 1 tsp salt. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering.
2. Step 2: Sear beef in batches for 3-4 minutes per side until deeply browned; transfer to a plate and repeat with remaining beef.
3. Step 3: Reduce heat to medium, add 1 tbsp olive oil, and sauté diced onion, carrots, and celery for 5 minutes until softened and golden at edges.
4. Step 4: Add minced garlic and cook for 1 minute until fragrant, then stir in tomato paste and cook for 2 minutes until darkened.
5. Step 5: Deglaze pan with Burgundy wine, scraping up browned bits, and simmer until reduced by half (about 3 minutes).
6. Step 6: Return beef and juices to pot, add beef broth, pearl onions, mushrooms, thyme, and bay leaves. Bring to a gentle simmer.
7. Step 7: Cover, reduce heat to low, and cook for 2.5 hours until beef is fork-tender and sauce has thickened slightly.
8. Step 8: Discard thyme and bay leaves, then adjust seasoning with salt and pepper before serving.