Hamdi Saidani This Pioneer Woman Beef Burgundy Recipe is a rich and tender recipe, which is made with red wine and crispy bacon. It’s the ultimate comfort food recipe, ready in about 2 hours and 45 minutes.
Pioneer Woman Beef Burgundy Recipe Ingredients
- 8 slices thick-cut bacon, chopped
- 1 (4- to 5-lb) boneless chuck roast, cut into 1 1/2-in. cubes
- 2 tsp. kosher salt, divided, plus more to taste
- 1 1/2 tsp. ground black pepper, divided
- 1 medium yellow onion, chopped
- 1 stalk celery, chopped
- 2 Tbsp. tomato paste
- 1/4 cup all-purpose flour
- 6 cloves garlic, finely chopped
- 1 (750-mL) bottle red wine
- 1 (14.4-oz.) bag frozen pearl onions
- 1 tsp. chopped fresh thyme
- 1 bay leaf
- 4 peeled carrots, cut into 1-in. pieces
- 3 cups beef broth
- 1 lb. button mushrooms, stems trimmed
- Mashed potatoes, to serve
- Chopped fresh parsley, to serve (at least 2 Tbsp.)
How To Make Pioneer Woman Beef Burgundy
- Prepare Oven and Cook Bacon: Preheat the oven to 325°F. Place a large Dutch oven over medium heat and add the chopped bacon. Cook for 5 to 7 minutes, until crisp. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Brown the Beef: Pat the beef cubes dry and season them with 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Increase the heat to medium-high and brown the beef in batches on all sides, about 4 to 5 minutes per batch. Do not overcrowd the pot. Remove the browned beef to a plate and set aside.
- Sauté the Vegetables: If there is a lot of fat left, pour off all but 2 tablespoons. Add the onion and celery to the pot and cook for 2 to 3 minutes, until tender.
- Build the Sauce Base: Stir in the tomato paste, flour, garlic, the remaining 1/2 teaspoon of salt, and the remaining 1/2 teaspoon of pepper. Cook for another 1 to 2 minutes, stirring constantly.
- Deglaze and Simmer: Pour in the red wine, whisking to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil. Add the frozen pearl onions, thyme, bay leaf, and carrots.
- Braise the Beef: Return the beef and half of the crispy bacon to the pot. Pour in enough beef broth to just cover the meat and bring it back to a simmer. Cover the Dutch oven and place it in the preheated oven. Cook for 1 1/2 to 2 hours, until the beef is fork-tender.
- Cook the Mushrooms: While the stew is in the oven, heat 2 tablespoons of the reserved bacon fat in a large skillet over medium heat. Add the mushrooms in a single layer and cook without moving for about 5 minutes, until golden on one side. Flip them over and continue cooking for another 5 to 7 minutes until browned all over.
- Finish and Serve: Carefully remove the Dutch oven from the oven. Skim any excess fat from the top of the stew. Stir in the sautéed mushrooms. Taste and adjust seasoning with salt if needed. Serve the beef burgundy hot over mashed potatoes, topped with fresh parsley and the remaining crispy bacon.
Recipe Tips
- How do I get the most tender beef? The key is a two-step process: browning and slow braising. Searing the beef cubes first creates a deep, rich flavor crust. The long, slow cooking time in the oven breaks down the tough connective tissues in the chuck roast, making it incredibly tender.
- What kind of red wine is best? For a classic Beef Burgundy (Boeuf Bourguignon), use a dry red wine from the Burgundy region of France, like a Pinot Noir. However, any good-quality dry red wine you enjoy drinking, such as a Cabernet Sauvignon or Merlot, will work beautifully.
- Why use a Dutch oven? A heavy-bottomed Dutch oven is ideal because it distributes heat evenly and can go directly from the stovetop to the oven, meaning you can brown the meat and braise the stew all in one pot.
- Can I make this ahead of time? Yes, this dish is a perfect make-ahead meal. In fact, the flavor is often even better the next day! Prepare the stew completely, let it cool, and store it in the refrigerator. Reheat gently on the stovetop.
What To Serve With Beef Burgundy
This rich and hearty stew is traditionally served with something to soak up the delicious wine sauce:
- Creamy Mashed Potatoes (as suggested)
- Buttered Egg Noodles
- Crusty French Bread or Sourdough
- A simple green salad with a sharp vinaigrette to cut through the richness.
How To Store Beef Burgundy
Store: Let the stew cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. Freeze: This stew freezes very well. Let it cool, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Beef Burgundy Nutrition Facts
- Calories: ~650 kcal per serving
- Protein: 50g
- Fat: 35g
- Carbohydrates: 25g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between Beef Burgundy and beef stew?
The main difference is the liquid used for the gravy. Beef Burgundy specifically uses red wine (traditionally from Burgundy) as the primary liquid, which gives it a distinct, deep, and complex flavor. A typical American beef stew often uses beer, beef broth, or a combination of both.
Do I have to thaw the pearl onions first?
No, there is no need to thaw the frozen pearl onions. You can add them directly to the hot liquid, where they will thaw instantly and become tender as the stew braises in the oven.
Can I make this in a slow cooker?
Yes. Follow the steps for cooking the bacon, browning the beef, and sautéing the vegetables on the stovetop. Deglaze the pan with the wine, then transfer everything to the slow cooker. Add the remaining ingredients (except mushrooms) and cook on low for 6-8 hours or on high for 3-4 hours. Sauté the mushrooms separately and stir them in at the end.
Try More Pioneer Woman Recipes:
Pioneer Woman Beef Burgundy Recipe
Description
A rich, slow-braised stew with incredibly tender chunks of beef, bacon, mushrooms, and vegetables, all simmered in a deep red wine gravy.
Ingredients
Instructions
- Preheat oven to 325°F. In a Dutch oven, cook bacon until crisp; remove bacon, leaving the drippings.
- Season beef with salt and pepper and brown in batches in the bacon drippings; set aside.
- Sauté onion and celery in the pot until tender. Stir in tomato paste, flour, and garlic.
- Pour in the wine to deglaze, then add pearl onions, herbs, and carrots.
- Return beef and half the bacon to the pot. Add enough beef broth to cover and bring to a simmer.
- Cover and bake for 1.5 to 2 hours until beef is tender.
- Meanwhile, sauté the mushrooms in reserved bacon fat until golden. Stir into the finished stew.
- Serve over mashed potatoes, topped with remaining bacon and fresh parsley.
Notes
- u003cliu003eSearing the beef before braising is a crucial step for developing deep flavor.u003c/liu003eu003cliu003eA dry red wine like Pinot Noir, Cabernet, or Merlot is best for this recipe.u003c/liu003eu003cliu003eThis stew tastes even better the next day, making it a great make-ahead meal.u003c/liu003eu003cliu003eA heavy Dutch oven is the ideal pot for this recipe as it can go from stovetop to oven.u003c/liu003e
