Enterprise Beef Bourguignon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A slow-simmered French stew with tender beef, red wine, and mushrooms—crafted to serve a crowd with rich, deep flavors. This french-inspired beef ready in about 170 minutes pairs cut into 1-inch cubes beef chuck, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, cut into 1-inch cubes beef chuck
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 2 medium, sliced carrot
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 1/4 cup all-purpose flour
• 2 cups red wine
• 2 cups beef broth
• 8 oz, sliced mushrooms
• 1 tbsp, fresh or dried thyme
• 2 bay leaves
• 1 tbsp butter
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Season 2 lbs beef chuck cut into 1-inch cubes with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 5 minutes per batch until seared on all sides, then set aside.
2. Step 2: Add 1 large finely chopped onion, 2 medium sliced carrots, and 2 stalks sliced celery to the pot. Sauté for 5 minutes until softened.
3. Step 3: Add 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Step 4: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir for 1 minute to cook the flour.
5. Step 5: Pour in 2 cups red wine and 2 cups beef broth, scraping the bottom to deglaze the pot. Return the browned beef to the pot.
6. Step 6: Add 8 oz sliced mushrooms, 1 tbsp thyme, and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low. Simmer for 2 hours until beef is tender.
7. Step 7: Remove the bay leaves and stir in 1 tbsp butter. Season with salt and pepper to taste. Garnish with 2 tbsp chopped fresh parsley before serving.