Burgundy-Infused Beef Bourguignon
A meticulously slow-braised French classic using authentic Burgundy wine and heirloom beef cuts, honoring the 18th-century technique. This french-inspired one pot ready in about 220 minutes pairs beef chuck roast, Burgundy wine, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 2 lbs beef chuck roast
- 1.5 cups Burgundy wine
- 6 oz carrots
- 3 oz onions
- 2 oz celery
- 2 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 4 sprigs fresh thyme
- 2 bay leaves
- 1.5 cups beef stock
- 1 cup pearl onions
- 4 oz button mushrooms
Instructions
- Step 1: Pat beef dry with paper towels, then coat evenly with 2 tbsp all-purpose flour. Heat 2 tbsp butter in a Dutch oven over medium-high until shimmering, then sear beef in batches for 4 minutes per side until deeply browned—do not crowd the pot.
- Step 2: Reduce heat to medium, add 3 tbsp butter, then sauté diced onions, carrots, and celery for 5 minutes until softened but not browned. Stir in 1 cup Burgundy wine and simmer for 3 minutes to reduce slightly.
- Step 3: Return beef to pot, add remaining wine, 1.5 cups beef stock, thyme, and bay leaves. Bring to a gentle simmer, cover, and braise in a 300°F (149°C) oven for 3 hours until fork-tender.
- Step 4: While beef braises, sauté pearl onions and mushrooms in 1 tbsp butter until golden (8 minutes). After braising, remove beef, strain broth through a fine-mesh sieve, then return to pot. Add onions and mushrooms, simmer uncovered for 10 minutes until sauce coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Burgundy-Infused Beef Bourguignon take to make?
Total time is about 220 minutes (25 min prep + 195 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 Burgundy-Infused Beef Bourguignon?
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 beef chuck roast from drying out.
Can I substitute ingredients in Burgundy-Infused Beef Bourguignon?
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 Burgundy-Infused Beef Bourguignon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Burgundy-Infused Beef Bourguignon?
French one pot 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.
What others are saying
- ★★★★☆
Very good for a 195-minute recipe. Would bump up the spice level though.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Okay for a quick meal. I've had better one pot dishes though.
