Slow-Simmered Beef Bourguignon with Mushrooms and Red Wine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A deeply flavorful French classic where tender beef melds with rich wine and earthy mushrooms in a velvety sauce, perfect for chilly evenings. This french-inspired beef ready in about 210 minutes pairs cut into 1-inch cubes 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 4, 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
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 2, peeled and sliced carrots
• 2 stalks, sliced celery
• 4 cloves, minced garlic
• 8 oz, sliced mushrooms
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tsp dried thyme
• to taste salt
• to taste pepper

Instructions

1. Step 1: Pat the 2 lbs beef chuck cubes dry with paper towels, then season with 2 tbsp all-purpose flour, salt, and pepper, shaking off excess.
2. Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat; sear the beef in batches until browned on all sides (3-4 minutes per batch), then set aside.
3. Step 3: Add the remaining 1 tbsp olive oil to the Dutch oven, then cook 1 large chopped onion, 2 sliced carrots, and 2 sliced celery stalks for 5 minutes until softened, followed by 4 minced garlic cloves and 8 oz sliced mushrooms for 3 minutes until mushrooms are golden.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 2 cups red wine, scraping up browned bits; simmer for 2 minutes.
5. Step 5: Return the seared beef to the pot, add 1 cup beef broth, 2 fresh thyme sprigs, 2 bay leaves, and 1 tsp dried thyme; bring to a simmer, then reduce heat to low, cover, and cook for 2.5 hours.
6. Step 6: Remove the beef and vegetables with a slotted spoon, then strain the liquid through a fine-mesh sieve; discard solids and return the liquid to the pot to simmer for 10 minutes to reduce.
7. Step 7: Return the beef and vegetables to the pot, stir to coat, and simmer for 15 minutes; season with salt and pepper to taste.