Bourguignon-Style Beef Stew with Mushroom Gravy

By AislePrompt Editorial · ·

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.

Beef simmered in red wine until fork-tender, finished with a rich mushroom gravy that enhances the deep, savory notes. This French-inspired one-pot recipe, ready in about 160 minutes, pairs beef chuck, red wine, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 505 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: 20 min Cook: 140 min Serves 4 French cuisine 505 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs beef chuck (1-inch cubes) dry with paper towels. Heat 1 tbsp oil in a Dutch oven over medium-high. Brown beef in batches until deeply seared on all sides, about 4 minutes per batch.
  2. Step 2: Remove beef and add 1/2 cup diced onion and 1/2 cup diced carrot to the pot. Cook for 5 minutes until softened. Stir in 1 cup sliced mushrooms and cook 3 minutes more.
  3. Step 3: Return beef to pot. Add 1 cup red wine and 2 cups beef broth. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 2 hours until beef is fork-tender.
  4. Step 4: Uncover and simmer for 20 minutes more to thicken sauce slightly. Adjust seasoning with salt and pepper before serving.

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