Classic Beef Bourguignon

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender beef braised in red wine with mushrooms and carrots, served with buttered egg noodles for a hearty, traditional French meal. This French-inspired beef recipe, ready in about 210 minutes, pairs beef chuck, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 oz bacon
• 3 medium carrots
• 1 large onion
• 3 cloves garlic
• 8 oz mushrooms
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 sprigs dried thyme
• 2 bay leaf
• 1 tbsp all-purpose flour
• 2 tbsp water
• 8 oz egg noodles
• 2 tbsp unsalted butter

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Instructions

1. Step 1: Pat 2 lbs beef chuck cubes dry, then toss with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat, add beef in batches without crowding, and brown for 3-4 minutes per side until golden brown; set aside.
2. Step 2: Cook 4 oz diced bacon over medium heat for 5 minutes until crispy. Add 3 medium chopped carrots, 1 large chopped onion, and 3 minced garlic cloves, and cook for 5 minutes until softened.
3. Step 3: Add 8 oz quartered mushrooms and cook for 3 minutes. Stir in 2 tbsp tomato paste and cook for 1 minute, then pour in 2 cups red wine and 1 cup beef broth, scraping the pot bottom to release browned bits. Add 2 sprigs dried thyme and 2 bay leaves, return beef to pot, and bring to a simmer.
4. Step 4: Cover and reduce heat to low; simmer gently for 2.5 hours until beef is fork-tender. Remove thyme and bay leaves.
5. Step 5: Mix 1 tbsp flour with 2 tbsp water in a small bowl to make a slurry. Stir slurry into pot and simmer for 5 minutes until sauce thickens. Cook 8 oz egg noodles until al dente, toss with 2 tbsp butter, and serve beef bourguignon over noodles.