Simplified Beef Bourguignon with Pearl Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A tender, slow-simmered beef stew with rich red wine sauce, pearl onions, and carrots, evoking classic French bistro elegance in under 3 hours. This french-inspired beef ready in about 180 minutes pairs beef chuck roast, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 roast
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 4 oz diced bacon
• 3 medium carrots
• 1 cup pearl onions
• 2 cups red wine
• 1.5 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes; pat dry and toss with 2 tbsp all-purpose flour until evenly coated. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then add beef in a single layer and sear for 3-4 minutes per side until deeply browned, working in batches to avoid crowding.
2. Step 2: Add 4 oz diced bacon to the pot and cook until crisp, 3-4 minutes; remove bacon with a slotted spoon and set aside. Add 3 medium carrots (peeled and cut into 1-inch pieces) and 1 cup pearl onions to the pot, stirring for 2 minutes until slightly softened.
3. Step 3: Pour in 2 cups red wine and 1.5 cups beef broth, scraping the bottom to deglaze the pot; add 1 tsp dried thyme, 2 bay leaves, 1/2 tsp salt, and 1/4 tsp black pepper, then return seared beef and reserved bacon to the pot.
4. Step 4: Bring to a gentle simmer, cover with lid slightly ajar, and reduce heat to low. Simmer uncovered for 2 hours 30 minutes, stirring occasionally, until beef is fork-tender and sauce has thickened to coat the back of a spoon.
5. Step 5: Discard bay leaves, adjust seasoning, and serve hot with crusty bread for soaking up the rich sauce.