Authentically Evolved Beef Bourguignon

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

A slow-cooked French stew that evolves from its traditional roots with modern technique, featuring tender beef braised in red wine with mushrooms and pearl onions. This french-inspired soups ready in about 180 minutes pairs cut into 1-inch cubes beef chuck, red wine, diced bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 2 lbs, cut into 1-inch cubes beef chuck
• 1 1/2 cups red wine
• 4 oz diced bacon
• 8 oz, sliced mushrooms
• 1 cup, peeled pearl onions
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 3 thyme sprigs
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 2 lbs beef chuck cubes dry, then dredge in 2 tbsp all-purpose flour, shaking off excess. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat, then brown beef in batches (3-4 minutes per side until golden), transferring to a plate.
2. Step 2: In the same pot, cook 4 oz diced bacon until crisp (4-5 minutes), then add 1 cup peeled pearl onions and 8 oz sliced mushrooms. Sauté for 5 minutes until vegetables are tender.
3. Step 3: Return beef to pot, add 1 1/2 cups red wine, 1 cup beef broth, 3 thyme sprigs, and 2 bay leaves. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring to a simmer, then cover and cook on low heat for 2.5 hours until beef is fork-tender, stirring occasionally. Remove thyme and bay leaves before serving.