Bourguignon-Style Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A rich, slow-simmered stew featuring tender beef braised in red wine with carrots, parsnips, and mushrooms, perfect for a cozy weeknight dinner. This french-inspired one pot ready in about 145 minutes pairs pounds beef chuck, tablespoons olive oil, medium yellow onion 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 pounds beef chuck
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 medium carrots
• 2 medium parsnips
• 8 ounces cremini mushrooms
• 3 cloves garlic
• 2 tablespoons all-purpose flour
• 1 cup dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Pat beef chuck cubes dry with paper towels, then season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add beef in a single layer, avoiding overcrowding, and sear for 3-4 minutes per side until deeply browned — do not stir frequently to ensure a good crust forms.
3. Step 3: Remove beef and set aside. Add diced onion to the pot and cook for 3 minutes until softened, then add sliced carrots, parsnips, and mushrooms. Sauté for 5 minutes until vegetables begin to soften and release moisture.
4. Step 4: Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle 2 tablespoons all-purpose flour over vegetables and stir constantly for 2 minutes to eliminate raw flour taste.
5. Step 5: Pour in 1 cup red wine, scraping up browned bits from the pot bottom, then add 2 cups beef broth, 2 tablespoons tomato paste, 1 teaspoon dried thyme, and 2 bay leaves. Return beef to the pot, bringing to a gentle simmer.
6. Step 6: Cover and reduce heat to low. Simmer for 2 hours, stirring occasionally, until beef is fork-tender and sauce has thickened to coat the back of a spoon.