True-to-Form Beef Bourguignon

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 slow-simmered French masterpiece using only classic ingredients—no pre-made sauces or shortcuts—to capture the essence of Burgundy. This French-inspired beef recipe, ready in about 180 minutes, pairs Beef chuck roast, Beef broth, Red wine 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.

Prep: 30 min Cook: 150 min Serves 6 French cuisine 480 cal/serving

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Ingredients

2 lbs, cut into 1.5-inch cubes Beef chuck roast
2 cups Beef broth
1 cup (Burgundy preferred) Red wine
2 medium, chopped Onion
2 medium, sliced Carrot
3 tbsp butter + 3 tbsp all-purpose flour Roux
8 oz, quartered Mushrooms
2 sprigs Thyme
1.5 tsp Kosher salt
1 tsp Black pepper

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

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Instructions

Step 1: Pat beef cubes dry with paper towels. Season generously with 1.5 tsp kosher salt and 1 tsp black pepper. In a Dutch oven, brown beef in batches over medium-high heat for 3-4 minutes per side until deeply seared; remove and set aside.
Step 2: Reduce heat to medium, melt 3 tbsp butter, and cook chopped onions and carrots for 5 minutes until softened. Stir in 3 tbsp flour to form a roux, cooking for 2 minutes until golden.
Step 3: Add 1 cup red wine and 2 cups beef broth, scraping up browned bits from the pot. Return beef to pot, add thyme sprigs, and bring to a gentle simmer.
Step 4: Cover and cook on low heat for 2.5 hours, until beef is fork-tender. Stir in 8 oz quartered mushrooms and simmer uncovered for 20 minutes until sauce thickens slightly and coats the back of a spoon.