Weeknight Beef Bourguignon with Pearl Onions

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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 tender, wine-infused stew with mushrooms and pearl onions, ready in under 2 hours using a pressure cooker. This French-inspired beef recipe, ready in about 80 minutes, pairs stew beef, red wine, diced bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Cook: 55 min Serves 6 French cuisine 380 cal/serving

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Ingredients

1.5 lbs stew beef
3 cups red wine
4 oz diced bacon
2 medium carrots
8 oz mushrooms
1 cup pearl onions
2 tbsp all-purpose flour
1 medium diced onion
1 cup beef broth

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Instructions

Step 1: Pat 1.5 lbs stew beef dry, then season with salt and pepper. In a pressure cooker, sear 4 oz diced bacon over medium-high heat for 3 minutes until crisp, then remove and set aside.
Step 2: Add the stew beef to the pot and brown on all sides for 5 minutes total. Add 1 diced onion and 2 medium carrots, cut into 1-inch pieces, and cook for 3 minutes until slightly softened.
Step 3: Sprinkle 2 tbsp all-purpose flour over the meat, stirring constantly for 1 minute. Pour in 3 cups red wine and 1 cup beef broth, scraping the bottom to release browned bits. Add 8 oz mushrooms and 1 cup pearl onions.
Step 4: Lock the lid, set to high pressure for 35 minutes. Let pressure release naturally for 15 minutes, then quick-release any remaining pressure.
Step 5: Stir in the cooked bacon and simmer uncovered for 5 minutes until sauce thickens and coats the back of a spoon.