Slow-Simmered Beef Bourguignon

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A classic French dish of tender beef braised in red wine with mushrooms and onions, embodying the weighty, thoughtful nature of a truly serious meal. This French-inspired beef recipe, ready in about 200 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 480 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

• 2.5 lbs beef chuck
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 2, diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 1 cup red wine
• 1 cup beef broth
• 1 cup, peeled pearl onions
• 8 oz, quartered cremini mushrooms
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup, chopped fresh parsley
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Pat 2.5 lbs beef chuck cubes dry with paper towels, then season generously with salt and pepper. Toss the beef in 3 tablespoons all-purpose flour until evenly coated.
2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add half of the beef in a single layer and sear for 3-4 minutes per side until browned; transfer to a plate and repeat with the remaining beef.
3. Step 3: Add 1 large onion, finely chopped, 2 diced carrots, and 2 diced celery stalks to the pot and cook for 5 minutes, stirring occasionally, until softened.
4. Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 2 tablespoons tomato paste and cook for 1 minute to deepen the flavor.
6. Step 6: Pour in 1 cup red wine and scrape the bottom of the pot to release any browned bits. Simmer for 2 minutes until the wine is reduced by half.
7. Step 7: Return the seared beef and any accumulated juices to the pot. Add 1 cup beef broth, 1 cup peeled pearl onions, 8 ounces quartered cremini mushrooms, 2 sprigs fresh thyme, and 1 bay leaf. Season with salt and pepper to taste.
8. Step 8: Bring to a gentle simmer, then cover and reduce the heat to low. Simmer for 2 hours and 30 minutes, or until the beef is fork-tender.
9. Step 9: Remove the thyme sprigs and bay leaf. Stir in 1/2 cup chopped fresh parsley and adjust seasoning if needed.
10. Step 10: Serve hot with mashed potatoes or crusty bread.