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.
Prep
30 min
Cook
150 min
Total
180 min
Makes
6 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthWell-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Protein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
30 min
Cook
150 min
Total
180 min
How many are you cooking for?
The ingredient amounts update automatically.
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
Instructions
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.
Look for: browned on all sides (about 5-7 minutes per batch), then transfer to a plate
Tap card to mark done - 03
Add a little more oil if needed…
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.
Look for: deeply browned
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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.
Look for: fragrant and slightly darkened
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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.
Allow: 5 hours
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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.
Look for: 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.
Allow: 10 minutes
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