Slow-Cooked Authentic Beef Bourguignon

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A rich, tender stew of beef braised in red wine with mushrooms and pearl onions, embodying the true essence of French cuisine with its slow-cooked perfection. This French-inspired slow-cooker recipe, ready in about 210 minutes, pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 1.5-inch cubes beef chuck
• 3 tbsp all-purpose flour
• 3 tbsp olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 2 cups red wine
• 2 cups beef stock
• 1 cup, peeled pearl onions
• 8 oz, quartered cremini mushrooms
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp butter

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Instructions

1. Step 1: Pat beef cubes dry, season with salt and pepper, then dredge in 2 tbsp flour until lightly coated, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering; sear beef in batches for 3-4 minutes per side until deeply browned, then transfer to a plate.
3. Step 3: Add remaining 1 tbsp olive oil to pot, then cook diced onion, carrots, and celery for 5 minutes until softened and golden, stirring occasionally.
4. Step 4: Stir in minced garlic and cook for 1 minute until fragrant, then add tomato paste and cook for 2 minutes, stirring constantly to avoid burning.
5. Step 5: Return beef to pot, pour in red wine and beef stock, scraping up browned bits; add thyme and bay leaf, then bring to a gentle simmer.
6. Step 6: Cover, reduce heat to low, and simmer for 2 hours until beef is fork-tender.
7. Step 7: While beef simmers, melt 1 tbsp butter in a skillet over medium heat; cook pearl onions for 5 minutes until golden, then set aside. Melt remaining 1 tbsp butter and cook mushrooms for 4-5 minutes until golden and tender.
8. Step 8: After 2 hours, remove thyme and bay leaf. Add cooked onions and mushrooms, then simmer uncovered for 30 minutes until sauce thickens to coat the back of a spoon.
9. Step 9: Season with salt and pepper, then serve hot with crusty bread.