Air Fryer French Beef Bourguignon
Savor the flavors of French Beef Bourguignon with this easy air fryer recipe. Tender chunks of beef simmered in red wine with mushrooms, pearl onions, and fresh herbs create a savory comfort meal for families or weeknight dinners. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 150 minutes; additional elapsed time 10 minutes; total about 180 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Includes about 5 minutes of air-fryer preheating. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 6 oz pearl onions, peeled
- 8 oz baby bella mushrooms, halved
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (Burgundy or Pinot Noir preferred)
- 1.5 cups beef broth, low sodium
- 2 teaspoons fresh thyme leaves (or 1 tsp dried)
- 2 bay leaves
- 2 tablespoons all-purpose gluten-free flour (or regular flour)
- Fresh parsley, chopped (for garnish)
Instructions
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Pat the beef cubes dry with paper towels, then season generously with salt and pepper.
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Use only an air fryer large enough to accommodate the filled oven-safe covered pan with manufacturer-required airflow clearance; confirm the appliance permits this cookware and long cooking cycle. Preheat to 400 F (200 C). Add 1 tablespoon olive oil to the pan.
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Sear beef cubes in batches to avoid overcrowding; cook for 5–6 minutes, turning occasionally, until browned on all sides. Transfer browned beef to a plate.
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Add remaining 1 tablespoon olive oil to skillet. Add pearl onions, carrots, and mushrooms. Air fry at 400°F for 8-10 minutes, carefully stirring the vegetables halfway through, until vegetables begin to caramelize.
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Stir in garlic and tomato paste; cook for 1-2 minutes until fragrant.
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Return beef to skillet. Sprinkle flour over mixture and toss to coat evenly. Cook 1 more minute to remove raw flour taste.
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Pour in red wine and beef broth, scraping browned bits from the bottom to flavor the sauce.
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Add thyme and bay leaves; stir gently to combine.
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Cover with a securely fitted oven-safe lid approved for the cookware and appliance; do not use loose foil.
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Reduce air fryer temperature to 300°F (150°C). Place covered skillet inside air fryer basket and cook for 2 hours, stirring gently after 1 hour to redistribute ingredients.
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Carefully remove the pan. Check the beef is fork-tender and has reached at least 145 F (63 C), continuing the covered cooking if necessary. Let rest at least 3 minutes, discard bay leaves, then taste and adjust seasoning.
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Garnish with chopped fresh parsley before serving.
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Serve hot over creamy mashed potatoes, buttered noodles, or crusty bread for a complete, hearty meal.
Recipe guidance
This is a covered braise, not a crisp snack. The full quantity requires a pan and appliance with sufficient capacity and clearance. Do not force an oversized pan into a small basket.
Timing note
Allow for preparation, preheating, browning in batches, vegetable cooking and the 2-hour covered braise; continue until fork-tender. Sides take additional preparation.
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