Traditional Beef Bourguignon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A slow-cooked French stew with tender beef, red wine, and mushrooms, embodying the heart of Burgundian cuisine for an unforgettable meal. This french-inspired beef ready in about 190 minutes pairs all-purpose flour, unsalted butter, extra-virgin 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.

Ingredients

• 2 lbs, cut into 1.5-inch cubes beef chuck roast
• 3 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 2, finely diced yellow onions
• 3, peeled and cut into 1-inch pieces carrots
• 2, sliced celery stalks
• 4 cloves, minced garlic
• 1 bottle (750 ml) dry red wine
• 1 cup beef broth
• 1 can (14 oz) diced tomatoes
• 8 oz, quartered mushrooms
• 4 thyme sprigs
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 2 lbs beef chuck cubes dry, then coat evenly with 3 tbsp all-purpose flour, shaking off excess.
2. Step 2: Melt 2 tbsp unsalted butter and 1 tbsp olive oil in a Dutch oven over medium-high heat; brown the floured beef in batches for 3-4 minutes per side until deeply seared, then set aside.
3. Step 3: Add 2 diced onions, 3 diced carrots, and 2 sliced celery stalks to the pot, sautéing for 5 minutes until softened; stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Deglaze the pot with 1 bottle dry red wine, scraping up browned bits, then add 1 cup beef broth, 1 can diced tomatoes, 4 thyme sprigs, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper; return beef to the pot and bring to a gentle simmer.
5. Step 5: Cover and simmer on low heat for 2.5 hours, then stir in 8 oz quartered mushrooms and continue cooking for 30 minutes until beef is fork-tender and sauce has thickened.
6. Step 6: Discard thyme and bay leaves, then serve hot with crusty bread or mashed potatoes.