Slow-Cooked Beef Bourguignon with Red Wine Reduction

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 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.

Prep: 45 min Cook: 150 min Serves 6 French cuisine 450 cal/serving

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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

Equipment for this recipe

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Instructions

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.
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.
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.
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.
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.
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.
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.

Frequently asked questions

How long does Slow-Cooked Beef Bourguignon with Red Wine Reduction take to make?

Total time is about 195 minutes (45 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 Reduction?

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 beef chuck from drying out.

Can I substitute ingredients in Slow-Cooked Beef Bourguignon with Red Wine Reduction?

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 Reduction 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 Reduction?

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.