Slow-Braised Beef Bourguignon with Carrots and Pearl Onions

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender beef slowly cooked in a rich red wine sauce with sweet carrots and pearl onions, a comforting French classic perfect for a cozy meal. This French-inspired beef recipe, ready in about 200 minutes, pairs beef chuck roast, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 2-inch cubes beef chuck roast
• 3 tbsp olive oil
• 3 medium, peeled and sliced into 1/2-inch pieces carrots
• 12, peeled pearl onions
• 2 cups, dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 cloves, minced garlic cloves
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour

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

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Pat 2 lbs beef chuck cubes dry and toss with 2 tbsp all-purpose flour evenly coating each piece.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches for 3-4 minutes per side until deeply caramelized; remove and set aside.
3. Step 3: In the same pot, add 3 sliced carrots and 12 peeled pearl onions; sauté for 5 minutes until slightly softened.
4. Step 4: Stir in 3 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant.
5. Step 5: Return beef to the pot and pour in 2 cups dry red wine and 2 cups beef broth, scraping up browned bits from the bottom.
6. Step 6: Add 2 sprigs fresh thyme, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper.
7. Step 7: Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 2 1/2 to 3 hours until beef is fork-tender and sauce thickens.
8. Step 8: Remove bay leaf and thyme stems before serving this rich and hearty dish with crusty bread or mashed potatoes.