Slow-Simmered Beef Bourguignon with Pearl Onions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A true French classic where tender beef melts into a rich, wine-infused sauce, slow-cooked to develop deep, complex flavors. This French-inspired beef recipe, ready in about 205 minutes, pairs beef chuck roast, red wine, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 25 min Cook: 180 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 lbs beef chuck roast dry and coat evenly with 2 tbsp all-purpose flour, shaking off excess.
  2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering; brown beef in batches for 3-4 minutes per side until deeply golden, transferring to a plate.
  3. Step 3: Add 1 cup diced carrots, 1 cup diced onions, and 1/2 cup diced celery to the pot; sauté for 5 minutes until softened and slightly caramelized.
  4. Step 4: Pour in 1 cup red wine and scrape up browned bits, simmering for 3 minutes until reduced by half and the alcohol smell disappears.
  5. Step 5: Return beef to pot with 1/2 cup demi-glace and 2 sprigs fresh thyme; add enough water to cover halfway.
  6. Step 6: Cover and simmer on low heat for 3 hours, or until beef is fork-tender and easily pulls apart.
  7. Step 7: Stir in 1 cup pearl onions during the last 20 minutes of cooking until tender but still holding shape.

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