Slow-Simmered Beef Bourguignon with Root Vegetables

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 dish that evolves over time, where low-and-slow cooking unlocks deep, authentic French flavors without modern shortcuts. This French-inspired one-pot recipe, ready in about 190 minutes, pairs beef chuck roast, red wine, beef broth 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.

Prep: 40 min Cook: 150 min Serves 4 French cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Cut beef chuck into 1-inch cubes; toss with 2 tbsp all-purpose flour until evenly coated. Melt 2 tbsp butter in a Dutch oven over medium-high heat and brown beef in batches for 3-4 minutes per side until deeply browned, then set aside.
  2. Step 2: Add 2 sliced onions, 2 diced carrots, and 2 diced celery stalks to the pot; cook for 5 minutes until softened and translucent.
  3. Step 3: Deglaze the pot with 1 cup red wine, scraping up browned bits, then add 1.5 cups beef broth and 4 thyme sprigs. Return beef to the pot, cover, and simmer on low heat for 2.5 hours until beef is fork-tender.
  4. Step 4: While beef simmers, sauté 8 oz sliced mushrooms in a separate pan with 1 tbsp butter until golden brown (about 8 minutes).
  5. Step 5: Remove thyme sprigs, stir in mushrooms, and simmer uncovered for 10 minutes to thicken sauce. Adjust seasoning with salt and pepper before serving.

Related recipes