Beef Bourguignon. Just the name conjures up images of rich, hearty stew simmering away, filling your kitchen with an irresistible aroma. This classic French dish, a staple in comforting cuisine, gets a Pioneer Woman twist in this recipe, making it approachable and utterly delicious for any home cook. Imagine tender chunks of beef, bathed in a luscious red wine sauce, enriched with bacon, mushrooms, and pearl onions. This isn’t just a meal; it’s an experience, perfect for a cozy family dinner or a special gathering. This beef bourguignon recipe takes inspiration from classic techniques, simplifying the process without sacrificing any of the deep, satisfying flavors that make this dish a timeless favorite. Get ready to create a truly memorable meal with this Pioneer Woman inspired Beef Bourguignon.
Ingredients
- 1 tablespoon olive oil
- 8 ounces center-cut applewood bacon, cut into lardons or strips
- 3 – 3½ pounds trimmed boneless beef chuck, cut into large, 4-5 inch pieces
- Salt and pepper, for seasoning the chuck
- ⅓ cup all-purpose flour
- 5 cloves garlic, peeled, smashed, and chopped
- 1 large yellow onion, sliced
- ½ cup Cognac or Brandy, warmed
- 3 cups beef broth
- 1 (750ml) bottle Burgundy or Pinot Noir
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 3 teaspoons kosher salt
- 2 teaspoons black pepper
- 3 – 4 fresh thyme sprigs or 2 teaspoons dried thyme
- ¾ pound large carrots, cut into 1-inch pieces
- 1¼ pounds cremini or white button mushrooms, thickly sliced
- 4 tablespoons unsalted butter, room temperature
- 3 tablespoons all-purpose flour
- 1 pound frozen pearl onions
- ½ – ¾ cup fresh parsley, chopped
Step-by-Step Beef Bourguignon Recipe
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Bacon & Beef Prep: Preheat your oven to 325°F (160°C). In a large, heavy Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Crispy bacon cooking in a Dutch oven -
Sear the Beef: Season the beef chuck generously with salt and pepper. Dredge the beef pieces in ⅓ cup of flour, ensuring they are evenly coated. In the same Dutch oven with the bacon fat, sear the beef in batches over medium-high heat until browned on all sides. Don’t overcrowd the pot; searing in batches ensures a good crust. Remove the seared beef from the Dutch oven and set aside.
Beef chuck being seared in a Dutch oven
Seared beef chuck pieces -
Sauté Aromatics: Add the sliced onions to the Dutch oven and sauté for 2-3 minutes until softened. Add the chopped garlic and sauté for another minute until fragrant.
Onions and garlic sautéing in a Dutch oven -
Flaming Cognac (Optional but Recommended): Pour the warmed Cognac or Brandy into the pot. Carefully ignite it with a long match or lighter (stand back!). Let the flames subside as the alcohol burns off, enhancing the flavor of the dish. This step adds a wonderful depth and richness reminiscent of classic French cooking.
Cognac being flambéed in the Dutch oven -
Build the Stew: Pour in the beef broth and deglaze the pot, scraping up all the flavorful browned bits from the bottom. Cut the seared beef into bite-sized pieces (this is easier after searing large pieces!). Return the beef to the Dutch oven along with the cooked bacon.
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Wine & Seasoning: Pour in the bottle of Burgundy or Pinot Noir, ensuring the beef is mostly covered. Stir in the tomato paste, brown sugar, salt, pepper, and thyme sprigs (or dried thyme). Bring the mixture to a simmer.
Beef, broth, and wine mixture in a Dutch oven -
Braise in the Oven: Cover the Dutch oven tightly and transfer it to the preheated oven. Bake for 1½ hours.
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Sauté Carrots & Mushrooms: While the beef is braising, prepare the carrots and mushrooms. In a large skillet, melt 1-2 tablespoons of butter over medium-high heat. Add the carrots and sauté for 5-6 minutes. Then, add the thickly sliced mushrooms and sauté for another 3-4 minutes until they are lightly browned and have released some of their moisture. Sautéing them separately helps them retain their texture and flavor in the stew.
Carrots and mushrooms sautéing in a skillet -
Add Vegetables to Stew: After 1½ hours, remove the Dutch oven from the oven. Add the sautéed carrots and mushrooms to the stew. Return the Dutch oven to the oven and bake for another 20 minutes, or until the beef is fork-tender and the vegetables are cooked through.
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Thicken and Finish: Remove the Dutch oven from the oven and place it on the stovetop over medium-high heat. Fish out the thyme sprigs if you used fresh ones. In a small bowl, mash together the remaining 4 tablespoons of room temperature butter and 3 tablespoons of flour to create a beurre manié. Whisk small pieces of the beurre manié into the simmering stew until it thickens to your desired consistency. Add the frozen pearl onions and bring the stew back to a gentle boil, then reduce heat and simmer for 15 minutes, allowing the pearl onions to cook through and the sauce to further develop. Taste and adjust seasoning with salt and pepper if needed.
Beef Bourguignon simmering on the stovetop
Close up of Beef Bourguignon with pearl onions -
Serve & Enjoy: Stir in the fresh parsley. Serve your Pioneer Woman inspired Beef Bourguignon hot over mashed potatoes or buttered noodles. Don’t forget plenty of warm, crusty bread to soak up every last bit of that incredible sauce. This is comfort food at its finest!
Serving of Beef Bourguignon with mashed potatoes and bread
Tips for Perfect Pioneer Woman Beef Bourguignon
- Make Ahead Magic: Beef Bourguignon is even better the next day! The flavors meld and deepen overnight. Refrigerate it and easily remove any solidified fat before reheating.
- Don’t Skip the Sear: Searing the beef is crucial for developing rich, savory flavors. Take the time to brown it properly in batches.
- Warm Your Cognac: Warming the Cognac (but not boiling!) helps it ignite more easily for flambéing. If you’re nervous about flames, you can skip this step, but it does add a unique touch.
- Wine Choice Matters: A good quality Burgundy or Pinot Noir is traditional for Beef Bourguignon. Choose a wine you would enjoy drinking, as it will contribute significantly to the flavor of the dish.
- Low and Slow is Key: Braising the beef low and slow in the oven is what makes it incredibly tender and flavorful. Don’t rush the cooking process.
Enjoy this hearty and comforting Pioneer Woman Beef Bourguignon – a dish that’s sure to become a family favorite!
