Slow-Simmered Beef Bourguignon with Red Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful stew simmered for hours to develop rich, complex flavors, true to Burgundy's traditional cooking method. This french-inspired beef ready in about 180 minutes pairs beef chuck, red wine, beef stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.6 (12 ratings) Prep: 30 min Cook: 150 min Serves 4 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 pounds beef chuck cubes dry with paper towels, then dredge lightly in 1 tablespoon all-purpose flour to help thicken the stew later.
  2. Step 2: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat, then brown beef in batches for 3-4 minutes per side until deeply seared, transferring to a plate.
  3. Step 3: Reduce heat to medium, add 1 finely diced yellow onion, 2 cut carrots, and 2 cut celery stalks to the pot, cooking for 5 minutes until softened and golden.
  4. Step 4: Return beef to pot, add 1 cup red wine and 2 cups beef stock, then stir in 1 teaspoon dried thyme and 1 bay leaf.
  5. Step 5: Bring to a gentle simmer, cover, and cook on low heat for 2.5 hours until beef is fork-tender.
  6. Step 6: Add 8 ounces quartered mushrooms and cook uncovered for 20 minutes more until sauce thickens slightly and flavors meld.

Frequently asked questions

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

Total time is about 180 minutes (30 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-Simmered Beef Bourguignon with Red Wine?

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 with Red Wine?

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 with Red Wine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Red Wine?

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.

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