Bourguignonne-Style Beef Stew with Red Wine Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic French stew where beef braises for hours in a velvety red wine sauce, slow-evolved to capture the essence of Burgundy. This french-inspired slow cooker ready in about 170 minutes pairs (360ml) red wine (Burgundy), (150g) diced carrots, (150g) diced onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 150 min Serves 4 French cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Season beef cubes with salt and pepper, then dredge in flour until evenly coated; brown in a heavy Dutch oven over medium-high heat for 4 minutes per side until golden, then remove and set aside.
  2. Step 2: In the same pot, sauté onions, carrots, celery, and garlic for 5 minutes until softened and fragrant; stir in tomato paste and cook 1 minute more until darkened.
  3. Step 3: Return beef to pot, add red wine and beef stock, then nestle thyme and bay leaves into the mixture; bring to a simmer, cover, and reduce heat to low for 2.5 hours until beef is tender and sauce has thickened to coat a spoon.

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Frequently asked questions

How long does Bourguignonne-Style Beef Stew with Red Wine Reduction take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bourguignonne-Style Beef Stew with Red Wine Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (360ml) red wine (burgundy) from drying out.

Can I substitute ingredients in Bourguignonne-Style Beef Stew with Red Wine Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bourguignonne-Style Beef Stew with Red Wine Reduction for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bourguignonne-Style Beef Stew with Red Wine Reduction?

French slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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