Classic Beef Bourguignon With Baby Potatoes
A deeply nourishing, slow-simmered French classic featuring tender beef chuck, root vegetables, and a rich wine reduction. Packed with collagen and flavor, this hearty stew is perfect for a comforting dinner.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthSkin changes
Look beyond one ingredient
Hydration, overall nutrition and health context matter more than crediting a single food or supplement.
Track: skin changes + routine
Hair changes
Rule out the bigger picture
Hair changes can have several causes. Track the pattern and ask a clinician about persistent or sudden changes.
Track: timing + shedding pattern
Joint discomfort
Bring patterns, not guesses
Record timing, severity and movement alongside meals or supplements. New, persistent or worsening pain needs clinical attention.
Track: stiffness + movement
Low energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Before you start
Your 180-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Oven · Mixing bowl · Knife and cutting board
Time saver
Like most stews, this bourguignon tastes even richer the next day after the flavors have had time to meld in the fridge.
Do these three things first
- 1Prep garlic cloves (minced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 8 steps complete
Next: Pat the beef cubes dry and toss…
- 01
Pat the beef cubes dry and toss…
Pat the beef cubes dry and toss them with a generous pinch of salt, black pepper, and the all-purpose flour.
Tap card to mark done - 02
Heat the olive oil in a large…
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides (about 5-7 minutes per batch), then transfer to a plate.
Tap card to mark done - 03
In the same pot
In the same pot, add a little more oil if needed and sauté the quartered mushrooms until deeply browned. Transfer them to a separate small bowl and set aside.
Tap card to mark done - 04
Reduce heat to medium
Reduce heat to medium. Add the tomato paste and minced garlic to the pot, stirring constantly for 1 minute until fragrant and slightly darkened.
Tap card to mark done - 05
Pour in the red wine to deglaze…
Pour in the red wine to deglaze the pot, scraping up all the savory browned bits from the bottom. Let the wine simmer and reduce by half.
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Return the browned beef to the pot…
Return the browned beef to the pot along with the beef broth, fresh thyme sprigs, and bay leaves. Bring to a gentle simmer, cover tightly, and cook over low heat (or in a 325°F oven) for 1.5 hours.
Tap card to mark done - 07
Stir in the carrots
Stir in the carrots, baby potatoes, and frozen pearl onions. Cover and continue cooking for another 45 to 60 minutes, or until the meat falls apart effortlessly and the vegetables are tender.
Tap card to mark done - 08
During the last 10 minutes of cooking
During the last 10 minutes of cooking, stir the browned mushrooms back into the stew. Remove the thyme sprigs and bay leaves before ladling into warm bowls.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
The magic of chuck roast is…
The magic of chuck roast is its connective tissue. If the meat feels tough at the end of the cooking time, it simply hasn't cooked quite long enough for that collagen to melt into tender, skin-supporting gelatin—give it another 20 minutes!
Like most stews
Like most stews, this bourguignon tastes even richer the next day after the flavors have had time to meld in the fridge.
To make the prep less daunting
To make the prep less daunting, chop your carrots, halve the potatoes, and portion out your frozen onions the night before.
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