Beef Burgundy, or Beef Bourguignon, is often hailed as the king of beef stews, and for good reason. This rich, deeply flavorful dish, popularized by chefs like Julia Child and loved by home cooks everywhere, transforms humble ingredients into a culinary masterpiece. If you’re a fan of hearty, satisfying meals that are perfect for a cozy night in, especially recipes with a touch of that beloved Pioneer Woman charm, then you’ve come to the right place. This recipe takes the classic Beef Bourguignon and makes it approachable for the home cook, ensuring maximum flavor with streamlined techniques.
Why This Beef Burgundy Recipe is a Must-Try
This isn’t just any beef stew recipe; it’s been crafted to perfection with a few key steps that elevate it above the rest. Drawing inspiration from classic methods and with a nod to the hearty, flavorful style you might find in Pioneer Woman recipes, this Beef Burgundy focuses on building layers of flavor and achieving incredibly tender beef.
- Searing Strategy: We start by searing large pieces of chuck roast before cutting them into bite-sized portions. This method is much easier and ensures a better crust on the beef, leading to deeper flavor in the final stew.
- Perfectly Cooked Vegetables: Unlike some recipes where vegetables become mushy, we add carrots and mushrooms later in the cooking process. Sautéing them in butter beforehand enhances their sweetness and ensures they retain their shape, color, and distinct flavor.
- Make-Ahead Magic: Beef Burgundy is even better the next day! Making it ahead of time allows the flavors to meld and deepen. Plus, it makes it easy to remove any solidified fat before reheating, resulting in a leaner, more flavorful stew.
- Serving Suggestions: Serve this incredible stew over creamy mashed potatoes or buttered noodles, and don’t forget plenty of warm, crusty bread to soak up every last drop of the luscious sauce. It’s truly a taste of heaven.
Ingredients for Pioneer Woman Inspired Beef Burgundy
This recipe serves approximately 10 people.
- 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 good bottle of Burgundy or Pinot Noir (a robust red wine is key for authentic Beef Burgundy flavor)
- 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 butter, room temperature
- 3 tablespoons all-purpose flour (for beurre manié)
- 1 pound frozen pearl onions
- ½ – ¾ cup fresh parsley, chopped
Crispy bacon lardons frying in a dutch oven, the first step in making a rich beef burgundy stew.
Step-by-Step Instructions for Beef Burgundy Pioneer Woman Style
- Preheat and Crisp Bacon: Preheat your oven to 325°F (160°C). Heat the olive oil in a heavy Dutch oven 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.
Beef chuck roast seasoned with salt and pepper, ready to be seared in a dutch oven for beef burgundy.
- Sear the Beef: Season the large pieces of beef chuck generously with salt and pepper. Dredge them in ⅓ cup of flour, ensuring all sides are lightly coated. Working in batches to avoid overcrowding the pot, sear the beef on all sides in the hot bacon fat until deeply browned. Remove the seared beef from the Dutch oven and set aside.
Close-up of seared beef chuck pieces in a dutch oven, showcasing the rich brown crust developed during searing for beef burgundy.
- Sauté Aromatics: 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.
Onions and garlic sautéing in a dutch oven, building the aromatic base for beef burgundy.
- Flambé with Cognac (Optional but Recommended): This step adds a depth of flavor! Pour the warmed Cognac or Brandy into the pot. Carefully ignite the Cognac with a long match or lighter (see notes below for safety tips). Let the flames subside as the alcohol burns off. This process, called flambéing, intensifies the flavors.
Flambéing cognac in a dutch oven to deglaze the pan and add depth of flavor to beef burgundy.
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Deglaze and Combine: Pour in the beef broth and deglaze the Dutch oven, scraping up all the flavorful browned bits from the bottom of the pot with a spoon or spatula. Cut the seared beef into bite-sized pieces (about 1-2 inches) and return it to the pot along with the cooked bacon.
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Add Wine and Seasonings: Pour in the 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 gentle boil on the stovetop.
Beef, bacon, and red wine simmering in a dutch oven, the base of a hearty beef burgundy stew.
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Braise in the Oven: Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 1½ hours.
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Sauté Carrots and Mushrooms: While the beef is braising, prepare the vegetables. In a large skillet, melt 1-2 tablespoons of butter over medium-high heat. Add the carrots and sauté for 5-6 minutes, stirring occasionally. Add the sliced mushrooms and sauté for another 3-4 minutes, until they are lightly browned and tender.
Carrots and mushrooms sautéing in a skillet with butter, preparing to be added to beef burgundy.
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Add Vegetables and Continue Braising: After 1½ hours, remove the Dutch oven from the oven and add the sautéed carrots and mushrooms to the stew. Stir gently to combine. Return the Dutch oven to the oven and braise for another 20 minutes.
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Thicken the Stew: 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. In a small bowl, combine the softened butter and 3 tablespoons of flour to make a beurre manié. Stir small pieces of the beurre manié into the simmering stew, a little at a time, until the stew thickens to your desired consistency.
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Add Pearl Onions and Simmer: Add the frozen pearl onions to the stew. Bring the stew back to a gentle boil, then reduce the heat and simmer for 15 minutes, or until the pearl onions are tender and heated through. Taste and adjust seasoning with additional salt and pepper if needed.
Beef burgundy simmering on the stovetop, thickened and ready to serve, with pearl onions visible.
A close-up of rich, thick beef burgundy stew with tender beef, vegetables, and pearl onions.
- Finish and Serve: Stir in the fresh chopped parsley. Serve hot over mashed potatoes or buttered noodles. Don’t forget warm, crusty bread for soaking up the delicious sauce. Enjoy your Pioneer Woman inspired Beef Burgundy!
A serving of beef burgundy in a bowl, garnished with parsley and ready to be enjoyed.
Recipe Notes & Tips for Perfect Beef Burgundy
- Safety When Flambéing: Flambéing with Cognac adds a wonderful depth, but safety first! Ensure you warm the Cognac slightly – cold liquor is harder to ignite. Use a long match or lighter to ignite, and stand back as the flames will flare up quickly. Never pour directly from the bottle; measure out ½ cup into a measuring cup beforehand. If you’re uncomfortable with flambéing, you can skip this step; the Beef Burgundy will still be delicious.
- Wine Choice: Burgundy (Pinot Noir from Burgundy, France) is traditional, but any good quality Pinot Noir or other dry red wine like Merlot or Cabernet Sauvignon will work well. Choose a wine you would enjoy drinking.
- Make Ahead: As mentioned, Beef Burgundy is fantastic made a day ahead. Allow it to cool completely, then refrigerate overnight. The next day, skim off any hardened fat from the surface before reheating gently on the stovetop or in a low oven.
- Serving Suggestions: Mashed potatoes, buttered egg noodles, or creamy polenta are all excellent accompaniments. A simple green salad and crusty bread complete the meal.
Enjoy creating this comforting and flavorful Beef Burgundy recipe, perfect for family dinners or special occasions!
