Slow-Cooked Beef Bourguignon with Mushrooms

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Tender beef chunks simmered in red wine with mushrooms and aromatic herbs for a rich, classic French stew. This French-inspired beef recipe, ready in about 170 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 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 2-inch cubes beef chuck
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 2 medium, sliced into 1/2-inch rounds carrots
• 1 large, chopped yellow onion
• 3, minced garlic cloves
• 2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 sprigs fresh thyme
• 1 whole bay leaf
• 8 oz, halved button mushrooms
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper, then toss in 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches for 4-5 minutes per batch until deeply caramelized on all sides, then transfer to a plate.
3. Step 3: In the same pot, add 2 sliced medium carrots and 1 chopped large yellow onion. Sauté for 5 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 2 cups dry red wine and scrape the bottom of the pot to deglaze, simmering for 5 minutes to reduce slightly.
5. Step 5: Return the beef to the pot, add 2 cups beef broth, 2 tbsp tomato paste, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer, cover, and reduce heat to low. Cook slowly for 2 1/2 hours until beef is tender.
6. Step 6: In the last 30 minutes, add 8 oz halved button mushrooms to the pot and continue simmering uncovered to allow the sauce to thicken.
7. Step 7: Remove the bay leaf and thyme stems, stir in 2 tbsp chopped fresh parsley, and serve hot with crusty bread or potatoes.