French Beef Bourguignon with Red Wine and Mushrooms

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A rich French stew featuring tender beef braised in red wine, mushrooms, and aromatic herbs. This french-inspired beef ready in about 165 minutes pairs beef chuck, red wine, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 1.5 lbs beef chuck
• 2 cups red wine
• 1 cup mushrooms
• 1 onion
• 2 carrots
• 3 cloves garlic
• 1 tbsp thyme
• 2 bay leaves

Instructions

1. Step 1: Trim excess fat from the 1.5 lbs beef chuck, then cut into 1.5-inch cubes. Pat the beef dry with paper towels to ensure even browning and place in a heavy skillet or Dutch oven.
2. Step 2: Heat a heavy skillet or Dutch oven over medium-high heat until a drop of water sizzles on contact. Add the beef cubes in a single layer, season generously with salt and pepper, and sear for 4-5 minutes per side until deep golden brown and caramelized, working in batches if necessary to avoid overcrowding.
3. Step 3: Remove the beef from the skillet and set aside. Reduce heat to medium, add 1 diced onion to the same skillet, and sauté for 5 minutes until translucent and fragrant, stirring occasionally to avoid burning.
4. Step 4: Add 2 julienne-cut carrots (peeled and cut into 1/4-inch strips) to the skillet, stirring to coat with the onion mixture. Cook for 8 minutes until the carrots are softened but not yet tender, then add 1 cup sliced mushrooms (cleaned and trimmed) and cook for 5 minutes until the mushrooms release their moisture and begin to brown slightly.
5. Step 5: Stir in 3 minced garlic cloves, cooking for 1 minute until fragrant and golden. Deglaze the skillet with 2 cups red wine, scraping up any browned bits from the bottom of the pan to incorporate flavor.
6. Step 6: Return the seared beef to the skillet, along with 1 tbsp fresh thyme (loosely packed) and 2 whole bay leaves. Stir to combine, ensuring the beef is submerged in the wine mixture. Bring the liquid to a gentle simmer, then cover the skillet with a tight-fitting lid.
7. Step 7: Transfer the skillet to a preheated oven at 300°F (150°C) or continue cooking on the stovetop over low heat. Simmer for 2.5 hours, checking occasionally to ensure the liquid remains at a gentle bubble and adding a splash of water if it threatens to evaporate completely.
8. Step 8: After 2.5 hours, remove the skillet from heat and let it rest for 10 minutes. Skim any excess fat from the surface using a ladle or spoon, then taste the broth, adjusting salt and pepper as needed. The beef should be tender and easily pierced with a fork, with the mushrooms fully softened and the flavors deeply infused.
9. Step 9: If the sauce is too thin, return it to low heat and simmer uncovered for 10-15 minutes until it thickens to a rich, glossy consistency. Serve the beef Bourguignon hot, spooned over mashed potatoes or crusty bread, with any remaining sauce drizzled over the top.