Bourguignonne Beef Stew with Homemade Demi-Glace

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply flavorful French stew simmered for hours to develop rich umami, using traditional wine reduction and no shortcuts to honor its Burgundian roots. This french-inspired one pot ready in about 225 minutes pairs beef chuck, red wine, carrots 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

• 1.2 kg beef chuck
• 750 ml red wine
• 300 g carrots
• 200 g onions
• 150 g celery
• 3 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 L beef stock
• 4 thyme sprigs
• 2 bay leaves
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Cut beef chuck into 2.5 cm cubes and pat dry with paper towels. Season generously with salt and pepper.
2. Step 2: Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering. Sear beef in batches until deeply browned on all sides, about 4-5 minutes per batch, then remove and set aside.
3. Step 3: Reduce heat to medium, add onions, carrots, and celery (all diced into 1 cm cubes) to the pot. Cook, stirring occasionally, until softened and golden at the edges, about 8 minutes.
4. Step 4: Stir in tomato paste and cook for 2 minutes until it darkens slightly and smells nutty.
5. Step 5: Sprinkle flour over vegetables and stir constantly for 1 minute to cook off raw flour taste.
6. Step 6: Return beef to the pot, pour in red wine, and scrape up any browned bits from the bottom. Simmer for 5 minutes until wine reduces by half and smells fragrant.
7. Step 7: Add beef stock, thyme, and bay leaves. Bring to a gentle simmer, then cover and reduce heat to low.
8. Step 8: Simmer uncovered for 3 hours, skimming excess fat occasionally, until beef is fork-tender and sauce has thickened to coat the back of a spoon.