True-Hearted Beef Bourguignon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A slow-simmered French classic that honors the essence of 'genuine' cooking, with tender beef and earthy mushrooms in a rich red wine sauce. This french-inspired beef ready in about 210 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 620 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
• 2 tbsp extra virgin olive oil
• 2 medium, finely chopped yellow onion
• 3 medium, cut into 1-inch pieces carrots
• 2, diced celery stalks
• 4 cloves, minced garlic
• 2 cups (dry Cabernet Sauvignon) red wine
• 1.5 cups beef stock
• 1 tsp dried thyme
• 2 bay leaves
• 8 oz, quartered brown mushrooms
• 1 cup, peeled pearl onions
• 2 tbsp (for thickening) all-purpose flour
• 1/4 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat beef cubes dry, then coat evenly with flour in a bowl.
2. Step 2: Melt butter and olive oil in a Dutch oven over medium-high heat; sear beef in batches until deeply browned on all sides (4-5 minutes per batch), transferring to a plate.
3. Step 3: Add onion, carrots, and celery to the pot; cook for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
4. Step 4: Deglaze the pot with red wine, scraping up browned bits, and simmer until reduced by half (5 minutes).
5. Step 5: Return beef to pot, add beef stock, thyme, bay leaves, salt, and pepper; bring to a simmer, cover, and cook on low heat for 2.5 hours until beef is fork-tender.
6. Step 6: Remove beef and vegetables, strain liquid into a bowl, and skim fat. Return liquid to pot, add mushrooms and pearl onions, and simmer for 15 minutes until tender.
7. Step 7: Stir in 2 tbsp flour mixed with 2 tbsp cold water to thicken sauce; simmer for 3 minutes until glossy. Stir in heavy cream, then return beef and vegetables to the pot and heat through for 5 minutes.