Beef Burgundy, or Beef Bourguignon, is the epitome of comfort food. This rich and flavorful stew, often associated with classic French cuisine and beloved by home cooks everywhere, gets a hearty, approachable twist reminiscent of Pioneer Woman’s style. Imagine tender chunks of beef, simmered to perfection in a luscious red wine sauce 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 occasion. This recipe elevates the traditional Beef Bourguignon by focusing on key techniques that maximize flavor and ease of preparation, making it a standout dish that will impress even the most discerning palates. Get ready to create the ultimate Pioneer Woman-inspired Beef Burgundy that will become a family favorite.
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 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 red 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 butter, room temperature
- 3 tablespoons all-purpose flour
- 1 pound frozen pearl onions
- ½ – ¾ cup fresh parsley, chopped
Instructions
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Preheat and Crisp Bacon: Preheat your oven to 325°F (160°C). In a heavy Dutch oven or oven-safe pot, 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 rendered bacon fat in the pot.
Crispy bacon cooking in a Dutch oven for beef burgundy -
Sear the Beef: Season the beef chuck pieces 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 in the hot bacon fat until browned on all sides. Remove the seared beef from the Dutch oven and set aside. Searing in batches ensures a good crust and deep flavor for the beef burgundy.
Browning beef chuck in batches in a Dutch oven for beef burgundy
Close up of seared beef chuck pieces for beef burgundy -
Sauté Aromatics and Flambé: 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. Now, for the fun part: carefully pour in the warmed Cognac or Brandy. Stand back and use a long match or lighter to ignite the alcohol. Allow the flames to subside – this process, called flambéing, burns off the raw alcohol and enhances the flavor of the beef burgundy.
Sautéing onions and garlic in a Dutch oven for beef burgundy
Flambéing Cognac in a Dutch oven to deglaze for beef burgundy -
Deglaze and Combine Ingredients: Pour in the beef broth to deglaze the pot, scraping up all the flavorful browned bits from the bottom. Cut the seared beef into bite-sized pieces and return it to the Dutch oven along with the crispy bacon. Pour in the Burgundy or Pinot Noir red wine, ensuring it’s enough to mostly cover the beef. Stir in the tomato paste, brown sugar, salt, pepper, and thyme sprigs (or dried thyme). Bring the mixture to a gentle boil on the stovetop.
Adding red wine and beef broth to the Dutch oven for beef burgundy -
Braise in the Oven: 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 in the flavorful wine sauce.
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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. Then, add the thickly sliced mushrooms and continue to sauté for another 3-4 minutes until they are lightly browned and softened. Sautéing the carrots and mushrooms separately before adding them to the stew ensures they retain their texture and flavor, preventing them from becoming mushy during the long braising time.
Sautéing carrots and mushrooms in a skillet for beef burgundy -
Add Vegetables and Thicken: After the beef has braised for 1½ hours, remove the Dutch oven from the oven. Stir in the sautéed carrots and mushrooms. Return the Dutch oven to the oven and bake for another 20 minutes, allowing the vegetables to become tender. Remove the pot from the oven and place it back 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 and 3 tablespoons of flour to create a beurre manié (butter and flour paste). Stir small pieces of the beurre manié into the stew to thicken the sauce to your desired consistency.
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Add Pearl Onions and Simmer: Add the frozen pearl onions to the beef burgundy. 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 the sauce has thickened beautifully. Taste and adjust seasoning with additional salt and pepper if needed.
Adding pearl onions to thicken the beef burgundy on the stovetop
Simmering beef burgundy with pearl onions on the stovetop -
Garnish and Serve: Stir in the fresh chopped parsley just before serving. Serve your Pioneer Woman-inspired Beef Burgundy hot, ladled generously over creamy mashed potatoes or buttered noodles. Don’t forget warm, crusty bread to soak up every last drop of the rich and flavorful sauce. Enjoy this taste of heaven!
Serving of beef burgundy with parsley and crusty bread
Notes
Flambéing the Cognac or Brandy might seem intimidating, but it’s a simple and safe technique. Just ensure you warm the liquor beforehand (cold liquor is harder to ignite), use a long match or lighter, and stand back as you ignite it. The flames flare up quickly and die down just as fast, leaving behind a wonderful depth of flavor in your Pioneer Woman Beef Burgundy. For best flavor development, consider making this stew a day ahead of time. Refrigerate overnight and reheat before serving – the flavors meld together beautifully, and it’s easier to skim off any solidified fat.
