One-Pan Beef Bourguignon with Pearl Onions & Mushrooms

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A simplified, hands-off version of the classic French stew with tender beef, sweet pearl onions, and earthy mushrooms in a rich red wine sauce. This French-inspired beef recipe, ready in about 170 minutes, pairs beef chuck roast, olive oil, pearl onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 2 tbsp olive oil
• 1 cup, peeled pearl onions
• 8 oz, halved cremini mushrooms
• 2 medium, chopped carrot
• 2 stalks, chopped celery
• 3 cloves, minced garlic
• 1 cup dry red wine
• 1 1/2 cups beef stock
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cut 2 lbs beef chuck roast into 1-inch cubes. Season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear beef in batches for 4 minutes per side until browned, transferring to a plate.
2. Step 2: Add 1 cup peeled pearl onions, 8 oz halved cremini mushrooms, 2 chopped medium carrots, and 2 chopped celery stalks to the pot. Cook for 5 minutes until vegetables soften. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Deglaze with 1 cup dry red wine, scraping up browned bits, and simmer for 3 minutes. Add 1 1/2 cups beef stock, 1 tsp fresh thyme, and 1 bay leaf. Return beef to the pot, cover, and bring to a simmer.
4. Step 4: Transfer to a preheated oven at 325°F and cook for 2 hours until beef is tender. Remove lid, stir in 2 tbsp all-purpose flour mixed with 2 tbsp cold water, and simmer for 10 minutes until sauce thickens. Discard thyme and bay leaf before serving.