Venerable Beef Bourguignon with Root Vegetables

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A slow-simmered French classic that has been cherished for generations, featuring tender beef in a rich red wine sauce with earthy root vegetables. This French one-pot recipe, ready in about 180 minutes, pairs beef chuck, olive oil, and carrot for a weeknight-friendly dinner. Each serving lands at about 520 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 "Build a week of meals around this recipe" 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

• 1.5 lbs beef chuck
• 2 tbsp olive oil
• 2 medium carrot, diced
• 2 stalks celery, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups red wine
• 1.5 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 8 oz mushrooms, sliced
• 1 lb potatoes, cubed
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Pat the beef chuck dry with paper towels and season generously with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 5 minutes per side, then set aside.
2. Step 2: Add the remaining 1 tbsp olive oil to the pot. Add the diced onion, carrot, and celery, and cook over medium heat for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Sprinkle the flour over the vegetables and stir for 1 minute to cook off the raw taste. Add the tomato paste and stir for 2 minutes until darkened.
4. Step 4: Return the seared beef to the pot. Add the red wine, scraping the bottom to release any browned bits. Bring to a simmer and cook for 5 minutes until the wine reduces slightly.
5. Step 5: Add the beef broth, thyme, and bay leaves. Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 2 hours until the beef is fork-tender.
6. Step 6: Stir in the sliced mushrooms and cubed potatoes. Cover and simmer for an additional 45 minutes until the potatoes are tender and the sauce has thickened to a rich consistency.
7. Step 7: Remove the bay leaves and adjust seasoning with salt and pepper. Serve hot with crusty bread.