Slow-Simmered Beef Bourguignon

By AislePrompt Test Kitchen · Reviewed 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 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.

★ 3.8 (9 ratings) Prep: 20 min Cook: 180 min Serves 6 French cuisine 480 cal/serving

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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

Instructions

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.
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.
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.
Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 5: Stir in 2 tablespoons tomato paste and cook for 1 minute to deepen the flavor.
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.
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.
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.
Step 9: Remove the thyme sprigs and bay leaf. Stir in 1/2 cup chopped fresh parsley and adjust seasoning if needed.
Step 10: Serve hot with mashed potatoes or crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Beef Bourguignon take to make?

Total time is about 200 minutes (20 min prep + 180 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-Simmered Beef Bourguignon?

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-Simmered Beef Bourguignon?

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-Simmered Beef Bourguignon 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-Simmered Beef Bourguignon?

French beef 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.