Historic Beef Bourguignon with Pearl Onions

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

A slow-simmered French classic honoring centuries of tradition, featuring tender beef and wine-infused vegetables. This french-inspired beef ready in about 175 minutes pairs cut into 1.5-inch cubes beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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

• 2 lbs, cut into 1.5-inch cubes beef chuck
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 4 oz, diced bacon
• 1 large, chopped onion
• 2, peeled and sliced carrots
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 1 cup Burgundy wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 (thyme, parsley, bay leaf tied together) bouquet garni
• 1 cup, peeled pearl onions
• 1 cup, quartered mushrooms
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Pat beef cubes dry with paper towels, then season with 1 tsp salt and 1/2 tsp pepper. Dredge in 3 tbsp all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until browned; transfer to a plate.
3. Step 3: Cook 4 oz diced bacon until crisp (5 minutes), then remove and set aside. Add chopped onion, carrots, and celery to the pot; cook for 5 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and cook 1 minute more. Add 1 tbsp tomato paste and cook 1 minute to deepen flavor.
5. Step 5: Deglaze with 1 cup Burgundy wine, scraping up browned bits, and simmer 2 minutes until reduced by half.
6. Step 6: Return beef and bacon to pot. Add 2 cups beef broth and bouquet garni; bring to a gentle simmer.
7. Step 7: Cover and cook on low heat for 2 hours until beef is fork-tender.
8. Step 8: Add 1 cup peeled pearl onions and 1 cup quartered mushrooms; simmer uncovered for 20 minutes until vegetables are tender and sauce has thickened.
9. Step 9: Discard bouquet garni, season with additional salt and pepper if needed, and serve over mashed potatoes.