Slow-Braised Beef Bourguignon with Pearl Onions

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender chunks of beef slowly braised in red wine with pearl onions, mushrooms, and aromatic herbs for a classic French stew. This French-inspired beef recipe, ready in about 165 minutes, pairs beef chuck, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 1/2-inch cubes beef chuck
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 4 oz diced bacon
• 2 medium, sliced carrots
• 1 large, chopped yellow onion
• 3 minced garlic cloves
• 2 cups dry Burgundy or Pinot Noir red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tsp fresh thyme
• 1 bay leaf
• 12, peeled pearl onions
• 8 oz, halved button mushrooms
• 2 tbsp butter

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Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a heavy pot over medium-high heat. Brown beef in batches, about 3 minutes per side until deep brown. Remove and set aside.
2. Step 2: In the same pot, cook 4 oz diced bacon until crisp, then add 2 sliced carrots and 1 large chopped yellow onion. Sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 2 cups red wine, scraping up browned bits. Add 2 cups beef broth, 2 tsp fresh thyme, and 1 bay leaf. Return beef to the pot, bring to a simmer, cover, and cook on low for 2 hours until beef is tender.
4. Step 4: Meanwhile, melt 2 tbsp butter in a skillet over medium heat. Add 12 peeled pearl onions and 8 oz halved button mushrooms. Sauté for 8-10 minutes until golden and tender.
5. Step 5: Add cooked onions and mushrooms to the stew 15 minutes before the end of cooking. Adjust seasoning with salt and pepper. Remove bay leaf and serve hot with mashed potatoes or crusty bread.