Venerable Beef Bourguignon with Root Vegetables

By AislePrompt Test Kitchen · Reviewed 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-inspired one pot ready in about 180 minutes pairs beef chuck, olive oil, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 1.5 lbs beef chuck
• 2 tbsp olive oil
• 2 medium, diced carrot
• 2 stalks, diced celery
• 1 large, diced onion
• 3 cloves, minced garlic
• 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, sliced mushrooms
• 1 lb, cubed potatoes
• 1 tsp salt
• 1/2 tsp black pepper

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.