Best-Best Beef Bourguignon

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, slow-cooked French stew with tender beef, mushrooms, and red wine, perfected with a velvety sauce. This French-inspired beef recipe, ready in about 150 minutes, pairs beef chuck roast, red wine (preferably Burgundy), onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 30 min Cook: 120 min Serves 4 French cuisine 450 cal/serving

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Ingredients

1.5 lbs beef chuck roast
1 cup red wine (preferably Burgundy)
1 medium, diced onion
3 medium, sliced carrots
8 oz, sliced mushrooms
1 tsp, fresh or 1/2 tsp dried thyme
1 bay leaf
3 cloves, minced garlic
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs beef chuck roast and sear for 5-6 minutes per side until browned, then remove and set aside.
Step 2: In the same pan, add 1 diced onion and 3 minced garlic cloves. Sauté for 3-4 minutes until fragrant and translucent.
Step 3: Stir in 3 sliced carrots and 8 oz sliced mushrooms. Cook for 5 minutes until softened, then deglaze with 1 cup red wine, scraping the bottom of the pan to release browned bits.
Step 4: Return the beef to the pan, add 1 tsp thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp pepper. Pour in 1/4 cup water to cover the meat by 1 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours until tender.
Step 5: Adjust seasoning with additional salt and pepper. Serve with crusty bread or mashed potatoes.