Vintage-Style Beef Bourguignon

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

A slow-simmered French classic using traditional techniques and high-quality ingredients, honoring the 'authentic' heritage of classic cuisine. This French-inspired beef recipe, ready in about 200 minutes, pairs Beef chuck roast, Red wine, Beef stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 (900g), cut into 1.5-inch cubes Beef chuck roast
• 1 cup (240ml), dry Pinot Noir Red wine
• 1.5 cups (360ml) Beef stock
• 2, finely diced Yellow onion
• 2, sliced into 1/4-inch coins Carrot
• 2 stalks, finely diced Celery
• 3 cloves, minced Garlic
• 2 tbsp All-purpose flour
• 2 tbsp Butter
• 1 cup (150g), peeled Pearl onions
• 8 oz (225g), quartered Mushrooms
• 1 tsp dried Thyme
• 2 Bay leaf
• 1 tsp Kosher salt
• 1/2 tsp Black pepper

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Instructions

1. Step 1: Pat beef cubes dry and season generously with salt and pepper. In a Dutch oven, brown beef in batches over medium-high heat for 2-3 minutes per side until deeply seared; remove and set aside.
2. Step 2: In the same pot, melt butter and add onions, carrots, celery, and garlic. Sauté for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Sprinkle flour over vegetables, stirring constantly for 1 minute to cook off raw flour taste.
4. Step 4: Return beef to pot, adding wine and beef stock. Stir to deglaze the pot, scraping up browned bits from the bottom.
5. Step 5: Add thyme, bay leaves, pearl onions, and mushrooms. Bring to a gentle simmer, then cover and reduce heat to low.
6. Step 6: Simmer uncovered for 2.5-3 hours, stirring occasionally, until beef is fork-tender and sauce has thickened to coat the back of a spoon.
7. Step 7: Discard bay leaves. Adjust seasoning with additional salt and pepper if needed. Serve over mashed potatoes or egg noodles.