Pioneer Woman Beef Bourguignon Recipe

This Pioneer Woman Beef Bourguignon is a hearty and tender recipe, which is made with savory bacon, earthy mushrooms, and a rich red wine sauce. It’s the ultimate comfort food recipe, ready in about 2 hours and 45 minutes.

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Pioneer Woman Beef Bourguignon Recipe Ingredients

• 2 ¼ pounds boneless chuck roast, cut into 1-inch pieces
• 4 ¼ teaspoons kosher salt, divided
• 2 teaspoons ground black pepper, divided
• 5 slices thick-cut bacon, cut into pieces
• 32 ounces baby bella mushrooms, sliced
• 2 tablespoons unsalted butter, at room temperature
• 1 bottle (750 ml) dry red wine, such as Pinot Noir, divided
• 2 pounds of carrots, scrubbed and cut diagonally
• 2 yellow onions, thinly sliced
• 3 cloves minced garlic
• 1 tablespoon tomato paste
• 1 (15-ounce) can reduced-sodium beef broth
• 6 sprigs of fresh thyme, tied into a bundle
• 2 tablespoons all-purpose flour
• 10 to 12 ounces frozen pearl onions
• Chopped fresh parsley and toasted baguette slices, for serving

How To Make Pioneer Woman Beef Bourguignon

1. Prep and Cook Bacon: Preheat your oven to 250°F. Pat the beef cubes dry and season them with 2 teaspoons of salt and 1 teaspoon of black pepper. In a large Dutch oven, cook the bacon over medium heat until crisp, about 10 minutes. Remove the bacon with a slotted spoon and set it aside.
2. Cook Mushrooms and Sear Beef: In the same pot with the bacon fat, add the mushrooms and 1 tablespoon of butter. Cook for about 8 minutes until browned, then season with ¼ teaspoon of salt and remove to a separate plate. Increase the heat to medium-high and sear the beef cubes in batches until browned on all sides. Transfer the beef to the plate with the bacon.
3. Sauté Vegetables and Deglaze: Pour about ¼ of the red wine into the pot to deglaze, scraping up any browned bits from the bottom. Reduce the heat to medium, add the carrots and onions, and season with the remaining salt and pepper. Cook for about 10 minutes until the onions are lightly browned. Stir in the garlic and tomato paste and cook for 30 seconds.
4. Braise in the Oven: Return the beef and bacon to the pot. Add the remaining wine, the beef broth, and the thyme bundle. Cover the pot and transfer it to the oven. Bake for 1 hour and 15 minutes, or until the meat is fork-tender.
5. Thicken the Stew: Carefully remove the pot from the oven and place it back on the stove. In a small bowl, mash the remaining 1 tablespoon of butter with the 2 tablespoons of flour to create a paste (a “beurre manié”). Whisk this paste into the stew.
6. Finish and Serve: Stir the frozen pearl onions and the reserved cooked mushrooms into the pot. Bring the stew to a boil, then lower the heat and simmer for 15 minutes to thicken. Remove the thyme bundle, taste and adjust seasoning, then serve hot with fresh parsley and toasted baguette slices.

Recipe Tips

• How do I get the best sear on the beef? Patting the beef cubes completely dry with paper towels before seasoning is a crucial step. A dry surface allows the meat to brown and form a delicious crust, rather than just steaming in the pot.
• Why do I need to sear in batches? Do not overcrowd the pot when browning the beef. Working in batches ensures that each piece has direct contact with the hot surface, creating a much better sear and deeper flavor.
• What is “deglazing” and why is it important? After searing the meat, there will be browned bits stuck to the bottom of the pot. These are packed with flavor. Pouring in the wine and scraping them up dissolves them into the sauce, which is the secret to a rich, complex stew.
• What’s the best wine to use? A dry red wine that you would enjoy drinking is the best choice. Pinot Noir is classic for Bourguignon, but a Merlot or Cabernet Sauvignon would also work well.

What To Serve With Beef Bourguignon

This rich, all-in-one stew is a classic French comfort food. It’s traditionally served with:

• Creamy mashed potatoes or buttered egg noodles
• Toasted baguette slices for soaking up the sauce
• A simple green salad with a sharp vinaigrette

How To Store Beef Bourguignon

• Refrigerate: Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors are often even better the next day.
• Freeze: This stew freezes beautifully. Once cooled, transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Beef Bourguignon Nutrition Facts

• Calories: 712 kcal
• Protein: 50g
• Carbohydrates: 35g
• Fat: 35g
• Saturated Fat: 15g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Beef Broccoli Recipe
• Pioneer Woman Beef Tenderloin Peppercorn Recipe
• Pioneer Woman Thai Beef With Peppers Recipe