Beef Bourguignon. The name itself conjures images of cozy kitchens, rich aromas, and deeply satisfying meals. This isn’t just any beef stew; it’s a French culinary icon, a dish celebrated for its depth of flavor and comforting heartiness. Inspired by classic techniques and designed for the modern home cook, this recipe elevates the traditional Beef Bourguignon to new heights, ensuring a foolproof and flavorful experience every time. We’ve taken the essence of this beloved dish and refined the method to maximize both taste and ease, making it accessible for everyone to enjoy.
What sets this Beef Bourguignon recipe apart? It’s all in the details and the order of operations. Instead of stewing bite-sized pieces of beef from the start, we begin by searing large chunks of chuck roast. This crucial step locks in maximum flavor and creates a deeply caramelized crust that infuses the entire dish. Cutting the beef into smaller pieces after searing ensures incredibly tender results without sacrificing that essential rich, browned taste. Furthermore, we’ve optimized the vegetable preparation by sautéing the carrots and mushrooms separately in butter and adding them later in the cooking process. This simple tweak prevents them from becoming mushy and allows them to retain their vibrant color and distinct flavors, contributing to a more texturally and visually appealing stew. And for those who love to plan ahead, this recipe is perfect for making the day before. In fact, we highly recommend it! An overnight rest in the refrigerator allows the flavors to meld and deepen, and it makes it incredibly easy to skim off any solidified fat before reheating, resulting in a leaner, even more flavorful final dish.
Ingredients for Exceptional Beef Bourguignon
To create this culinary masterpiece, gather the following high-quality 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
- 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 good bottle of Burgundy or Pinot Noir wine
- 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 Guide to Pioneer Woman Style Beef Bourguignon
Follow these detailed instructions to create a Beef Bourguignon that will impress your family and friends:
Step 1: Render the Bacon and Sear the Beef
Preheat your oven to 325°F (160°C). In a large, heavy Dutch oven or oven-safe pot, heat the olive oil over medium heat. Add the bacon and cook until crispy, rendering out the fat. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Crispy bacon cooking in a Dutch oven for beef bourguignon
Season the beef chuck pieces generously with salt and pepper. Dredge the beef in ⅓ cup of flour, ensuring all sides are lightly coated. Working in batches to avoid overcrowding the pot, sear the beef in the hot bacon fat until deeply browned on all sides. This step is crucial for developing rich, complex flavors. Remove the seared beef from the Dutch oven and set aside.
Searing large chunks of beef chuck for flavorful beef bourguignon
Perfectly seared beef chuck ready for beef bourguignon
Step 2: Sauté Aromatics and Flambé with Cognac
Add the sliced onions to the Dutch oven and sauté in the remaining bacon fat for 2-3 minutes, until softened. Add the chopped garlic and sauté for another minute until fragrant.
Sautéing onions and garlic as the base for beef bourguignon
Now for a touch of culinary flair: carefully pour in the warmed Cognac or Brandy. Safety Note: Ensure you stand back and use a long match or lighter. Ignite the Cognac; it will flame up dramatically, then subside as the alcohol burns off, leaving behind a wonderful depth of flavor. This flambé step enhances the richness of the stew.
Flaming cognac in a Dutch oven to deglaze for beef bourguignon
Step 3: Braise the Beef to Tender Perfection
Pour in the beef broth and deglaze the pot, scraping up all the flavorful browned bits from the bottom of the Dutch oven with a spoon or spatula. These browned bits, called “fond,” are packed with flavor and will enrich your bourguignon. Cut the seared beef chuck into bite-sized pieces (about 1-2 inches) and return it to the pot along with the reserved crispy bacon. Pour in the bottle of Burgundy or Pinot Noir, adding enough wine to just cover the beef. Stir in the tomato paste, brown sugar, kosher salt, black pepper, and thyme sprigs (or dried thyme). Bring the mixture to a boil on the stovetop.
Adding red wine and beef broth to braise beef bourguignon
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 1½ hours, allowing the beef to become incredibly tender and flavorful as it slowly cooks in the wine-infused broth.
Step 4: Sauté Vegetables and Add to the Stew
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, stirring occasionally, for 5-6 minutes until they begin to soften and slightly caramelize. Add the thickly sliced mushrooms to the skillet and sauté for another 3-4 minutes until they are lightly browned and have released their moisture.
Sautéing carrots and mushrooms in butter for beef bourguignon
After the beef has braised for 1½ hours, remove the Dutch oven from the oven. Add the sautéed carrots and mushrooms to the stew and stir gently to combine. Return the Dutch oven to the oven and bake for another 20 minutes, allowing the vegetables to soften and their flavors to meld with the bourguignon.
Step 5: Thicken, Finish, and Serve
Remove the Dutch oven from the oven and place it on the stovetop over medium-high heat. If you used fresh thyme sprigs, fish them out and discard them. In a small bowl, combine the softened butter (4 tablespoons) and 3 tablespoons of flour to create a beurre manié (a butter-flour paste). Whisk small pieces of the beurre manié into the simmering stew, stirring constantly until the sauce thickens to your desired consistency. Add the frozen pearl onions to the stew and bring it back to a gentle boil, then reduce the heat and simmer for 15 minutes, allowing the pearl onions to cook through and the sauce to further develop. Taste the bourguignon and add more salt and pepper if needed, adjusting the seasoning to your preference.
Thickening beef bourguignon on the stovetop
Simmering beef bourguignon with pearl onions
Stir in the chopped fresh parsley just before serving, adding a bright, fresh finish to the rich stew.
Serving delicious beef bourguignon with parsley garnish
Serving Suggestions for Pioneer Woman Beef Bourguignon
This Pioneer Woman inspired Beef Bourguignon is incredibly versatile and pairs beautifully with several classic sides. Serve it piping hot over creamy mashed potatoes or buttered egg noodles to soak up every drop of the flavorful sauce. And don’t forget plenty of warm, crusty bread for dipping – it’s essential for enjoying every last bit of this exceptional stew. A simple side salad also provides a lovely contrast to the richness of the bourguignon.
Enjoy this timeless classic, perfected for your kitchen!
