Slow-Cooked Beef Bourguignon with Red Wine Reduction

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A classic French dish where tender beef simmers in a rich red wine sauce until it falls off the bone, perfect for a special evening. This French-inspired one-pot recipe, ready in about 195 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-inch cubes beef chuck
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 750 ml (3 cups) red wine
• 2 cups beef broth
• 8 ounces baby carrots
• 8 ounces, peeled pearl onions
• 8 ounces, quartered mushrooms
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons butter
• to taste salt
• to taste pepper

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

Instructions

1. Step 1: Pat beef chuck cubes dry with paper towels, then season with salt and pepper. Toss in 3 tablespoons all-purpose flour until evenly coated.
2. Step 2: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Sear beef cubes in batches until golden brown on all sides, about 5 minutes per batch, then remove and set aside.
3. Step 3: Add diced onion, carrots, and celery to the Dutch oven. Cook over medium heat for 8 minutes until softened, stirring occasionally. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 2 tablespoons tomato paste and cook for 2 minutes, then add 750 ml red wine and 2 cups beef broth. Scrape up browned bits from the pot bottom.
5. Step 5: Return seared beef and juices to pot, add 2 sprigs fresh thyme and 2 bay leaves. Bring to gentle simmer, cover, and reduce heat to low. Simmer for 2.5 hours until beef is very tender.
6. Step 6: While beef simmers, melt 2 tablespoons butter in a skillet over medium heat. Add 8 ounces baby carrots and 8 ounces pearl onions; cook for 5 minutes until slightly caramelized. Add 8 ounces mushrooms and cook for 5 minutes until tender.
7. Step 7: After 2.5 hours, remove thyme and bay leaves. Stir in cooked vegetables and simmer uncovered for 20 minutes to meld flavors. Adjust salt and pepper to taste.