Slow-Cooked Beef Bourguignon with Red Wine
A dish that evolves from humble ingredients through patient simmering, embodying the authentic French tradition of transforming simplicity into richness. This french-inspired one pot ready in about 170 minutes pairs red wine (Burgundy), diced onions, diced celery stalks 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 pounds, cut into 1-inch cubes beef chuck roast
- 2 cups red wine (Burgundy)
- 1 cup diced onions
- 2 medium, sliced into 1/2-inch rounds carrots
- 2, diced celery stalks
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 3, minced garlic cloves
- 3 thyme sprigs
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
- Step 1: Pat beef chuck roast cubes dry with paper towels, then toss with 2 tablespoons all-purpose flour until evenly coated, shaking off excess.
- Step 2: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large Dutch oven over medium-high heat until shimmering, then sear beef in batches for 3-4 minutes per side until deeply browned, transferring to a plate.
- Step 3: Add 1 cup diced onions, 2 medium sliced carrots, and 2 diced celery stalks to the pot, sautéing for 5 minutes until softened and translucent.
- Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then pour in 2 cups red wine and 1 cup beef broth, scraping up browned bits from the pot bottom.
- Step 5: Return beef to the pot with 3 thyme sprigs, bring to a gentle simmer, cover, and transfer to a preheated oven at 325°F (160°C).
- Step 6: Cook for 2.5-3 hours until beef is fork-tender, stirring once halfway through, then remove thyme sprigs before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Bourguignon with Red Wine take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Bourguignon with Red Wine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red wine (burgundy) from drying out.
Can I substitute ingredients in Slow-Cooked Beef Bourguignon with Red Wine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Bourguignon with Red Wine for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Bourguignon with Red Wine?
French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
