Vintage-Style Beef Bourguignon

By AislePrompt Test Kitchen · Reviewed 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 ready in about 200 minutes pairs (240ml), dry Pinot Noir Red wine, (360ml) Beef stock, finely diced Yellow onion 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.

★ 4.4 (8 ratings) Prep: 30 min Cook: 170 min Serves 6 French cuisine 580 cal/serving

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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

Instructions

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.
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.
Step 3: Sprinkle flour over vegetables, stirring constantly for 1 minute to cook off raw flour taste.
Step 4: Return beef to pot, adding wine and beef stock. Stir to deglaze the pot, scraping up browned bits from the bottom.
Step 5: Add thyme, bay leaves, pearl onions, and mushrooms. Bring to a gentle simmer, then cover and reduce heat to low.
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.
Step 7: Discard bay leaves. Adjust seasoning with additional salt and pepper if needed. Serve over mashed potatoes or egg noodles.

Equipment for this recipe

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Frequently asked questions

How long does Vintage-Style Beef Bourguignon take to make?

Total time is about 200 minutes (30 min prep + 170 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vintage-Style Beef Bourguignon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (360ml) beef stock from drying out.

Can I substitute ingredients in Vintage-Style Beef Bourguignon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vintage-Style Beef Bourguignon for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vintage-Style Beef Bourguignon?

French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.