Real French Beef Bourguignon

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

Slow-cooked beef braised in red wine with mushrooms, carrots, and pearl onions, served with mashed potatoes. This French-inspired beef recipe, ready in about 180 minutes, pairs Beef chuck, Red wine, Pearl onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 1.5 lbs Beef chuck
• 2 cups Red wine
• 12 Pearl onions
• 2 cups Carrots
• 1 cup Mushrooms
• 1 Bouquet garni
• 3 cloves Garlic
• 2 tbsp Olive oil
• 2 tbsp Flour
• 2 cups Beef broth

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Instructions

1. Step 1: Heat oven to 325°F (160°C). In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add 1.5 lbs cubed beef chuck and sear 3-4 minutes per side until browned. Remove and set aside.
2. Step 2: Add 2 tbsp flour to the pot, stirring to deglaze the pan. Cook 1 minute, then add 2 cups red wine, 2 cups beef broth, 12 pearl onions, 2 cups sliced carrots, and 1 bouquet garni (thyme, bay leaf, parsley tied together). Bring to a simmer.
3. Step 3: Add seared beef and 1 cup sliced mushrooms. Cover and transfer to oven. Braise 2.5 hours until meat is tender. Meanwhile, in a skillet, sauté 3 minced garlic cloves in remaining 1 tbsp olive oil until fragrant. Stir into the stew and simmer 10 minutes. Serve with mashed potatoes.