Authentic Slow-Simmered Beef Bourguignon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A classic French dish where tender beef braises for hours in a rich red wine sauce with mushrooms and pearl onions, embodying true culinary tradition. This french-inspired beef ready in about 175 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 580 calories and feeds 4, 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

• 1.5 lbs, cut into 1-inch cubes beef chuck
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2, finely diced yellow onion
• 3, peeled and cut into 1/2-inch rounds carrots
• 2 stalks, finely diced celery
• 4 cloves, minced garlic
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 sprigs fresh thyme
• 2 bay leaves
• 8 oz, quartered mushrooms
• 1 cup, peeled pearl onions
• 1 tbsp butter
• 1 tbsp mixed with 2 tbsp cold water all-purpose flour

Instructions

1. Step 1: Pat the beef chuck cubes dry with paper towels, then season with 2 tbsp all-purpose flour and salt and pepper to coat evenly.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches for 4 minutes per side until deeply browned, then transfer to a plate.
3. Step 3: Add 2 diced yellow onions, 3 diced carrots, and 2 diced celery stalks to the pot. Cook for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Deglaze the pot with 1 cup red wine, scraping up browned bits, and simmer for 3 minutes until reduced by half. Stir in 2 tbsp tomato paste and cook for 2 minutes until darkened.
5. Step 5: Return the seared beef to the pot, add 2 cups beef broth, 3 thyme sprigs, and 2 bay leaves. Bring to a gentle simmer, cover, and cook on low for 2.5 hours until beef is fork-tender.
6. Step 6: Remove the beef and herbs. Add 8 oz quartered mushrooms and 1 cup peeled pearl onions to the sauce, simmering for 15 minutes until vegetables are tender.
7. Step 7: Stir the 1 tbsp flour mixed with 2 tbsp cold water into the sauce until thickened, then stir in 1 tbsp butter until melted and glossy. Discard thyme and bay leaves before serving.