Pioneer Woman Beef Burgundy

Pioneer Woman Beef Burgundy is made with chuck roast, bacon, red wine, carrots, pearl onions, mushrooms, garlic, and fresh herbs. This hearty beef burgundy recipe creates a delicious dinner that takes about 2 1/2 hours to prepare and can serve up to 6 people.

Ingredients Needed:

• 8 slices thick-cut bacon, chopped
• 4 to 5 lb boneless chuck roast, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, divided (plus more to taste)
• 1 1/2 tsp ground black pepper, divided
• 1 medium yellow onion, chopped
• 1 stalk celery, chopped
• 2 Tbsp tomato paste
• 1/4 cup all-purpose flour
• 6 cloves garlic, finely chopped
• 1 (750 mL) bottle of red wine
• 1 (14.4-oz.) bag of frozen pearl onions
• 1 tsp chopped fresh thyme
• 1 bay leaf
• 4 carrots, peeled and cut into 1-inch pieces
• 3 cups beef broth
• 1 lb button mushrooms, stems trimmed
• Mashed potatoes, to serve
• Chopped fresh parsley (at least 2 Tbsp), to serve

How To Make Beef Burgundy:

1. Preheat the oven: Preheat your oven to 325°F (163°C).
2. Cook the bacon: In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 5 to 7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon drippings in the pot.
3. Brown the beef: Pat the chuck roast cubes dry and season with 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Increase the heat to medium-high, and brown the beef in batches, about 4 to 5 minutes per batch. Remove the beef to a plate and set aside. If there is too much oil left in the pot, pour off all but 2 tablespoons, saving the rest for later use.
4. Cook the vegetables: Add the chopped onion and celery to the pot and cook for 2 to 3 minutes, until tender and golden. Stir in the tomato paste, flour, garlic, the remaining 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook for another 1 to 2 minutes.
5. Add the liquids and vegetables: Pour in the red wine, whisking to combine, and bring to a boil. Add the frozen pearl onions, thyme, bay leaf, and carrots. Return the beef and half of the cooked bacon to the pot. Pour in enough beef broth to just cover the meat and bring it to a simmer.
6. Bake the stew: Cover the Dutch oven and place it in the preheated oven. Cook for 1 1/2 to 2 hours, or until the beef is tender.
7. Sauté the mushrooms: While the stew is cooking, melt 2 tablespoons of the reserved bacon fat in a large skillet over medium heat. Add the mushrooms in a single layer and cook for 5 minutes without moving them until golden brown. Flip them over and cook for another 5 to 7 minutes, until browned on all sides. Remove from heat.
8. Finish the stew: Once the beef is tender, skim any excess fat from the surface of the stew. Stir in the sautéed mushrooms, taste the stew, and adjust salt if needed.
9. Serve: Serve the beef burgundy over mashed potatoes, topped with chopped parsley and the remaining crispy bacon.

Recipe Tips

• Browning the beef: Make sure to brown the beef in batches for a deeper flavor. Don’t overcrowd the pot as it will steam instead of searing.
• Wine selection: Choose a good-quality red wine, such as Burgundy or Pinot Noir, to enhance the richness of the stew.
• Frozen pearl onions: There’s no need to thaw the frozen pearl onions. They will break down beautifully in the braising liquid.
• Make ahead: This dish tastes even better the next day, as the flavors develop. Consider making it a day ahead for the best results.

How To Store & Reheat Leftovers

In The Fridge: Place leftover beef burgundy in an airtight container and refrigerate for up to 3 days.

In The Freezer: Store in a freezer-safe container for up to 3 months. Let the stew cool completely before freezing. Thaw overnight in the refrigerator before reheating.

Reheat on the stovetop over medium heat until warmed through.

Nutrition Facts

• Calories: 1018
• Fat: 59 g
• Saturated Fat: 24 g
• Trans Fat: 3 g
• Cholesterol: 237 mg
• Sodium: 1489 mg
• Carbohydrates: 22 g
• Fiber: 4 g
• Sugar: 9 g
• Protein: 74 g

Try More Pioneer Woman Recipes:

• Beef Stew With Mashed Potatoes
• Beef Bourguignon
• Shredded Beef Tacos
• Brunswick Stew Recipe

Pioneer Woman Beef Burgundy

Author: Mohamed Shili Cooking Method:Stovetop And Dutch Oven Cuisine:American Courses:Dinner Recipe Keys: B Beef Burgundy

Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours Rest time: minutesTotal time:2 hours 30 minutesServings:6 servingsCalories:1018 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Beef Burgundy is made with chuck roast, bacon, red wine, carrots, pearl onions, mushrooms, garlic, and fresh herbs. This hearty beef burgundy recipe creates a delicious dinner that takes about 2 1/2 hours to prepare and can serve up to 6 people.

Ingredients

• 8 slices thick-cut bacon, chopped
• 4 to 5 lb boneless chuck roast, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, divided (plus more to taste)
• 1 1/2 tsp ground black pepper, divided
• 1 medium yellow onion, chopped
• 1 stalk celery, chopped
• 2 Tbsp tomato paste
• 1/4 cup all-purpose flour
• 6 cloves garlic, finely chopped
• 1 (750 mL) bottle of red wine
• 1 (14.4-oz.) bag of frozen pearl onions
• 1 tsp chopped fresh thyme
• 1 bay leaf
• 4 carrots, peeled and cut into 1-inch pieces
• 3 cups beef broth
• 1 lb button mushrooms, stems trimmed
• Mashed potatoes, to serve
• Chopped fresh parsley (at least 2 Tbsp), to serve

Instructions

1. Preheat the oven: Preheat your oven to 325°F (163°C).
2. Cook the bacon: In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 5 to 7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon drippings in the pot.
3. Brown the beef: Pat the chuck roast cubes dry and season with 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Increase the heat to medium-high, and brown the beef in batches, about 4 to 5 minutes per batch. Remove the beef to a plate and set aside. If there is too much oil left in the pot, pour off all but 2 tablespoons, saving the rest for later use.
4. Cook the vegetables: Add the chopped onion and celery to the pot and cook for 2 to 3 minutes, until tender and golden. Stir in the tomato paste, flour, garlic, the remaining 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook for another 1 to 2 minutes.
5. Add the liquids and vegetables: Pour in the red wine, whisking to combine, and bring to a boil. Add the frozen pearl onions, thyme, bay leaf, and carrots. Return the beef and half of the cooked bacon to the pot. Pour in enough beef broth to just cover the meat and bring it to a simmer.
6. Bake the stew: Cover the Dutch oven and place it in the preheated oven. Cook for 1 1/2 to 2 hours, or until the beef is tender.
7. Sauté the mushrooms: While the stew is cooking, melt 2 tablespoons of the reserved bacon fat in a large skillet over medium heat. Add the mushrooms in a single layer and cook for 5 minutes without moving them until golden brown. Flip them over and cook for another 5 to 7 minutes, until browned on all sides. Remove from heat.
8. Finish the stew: Once the beef is tender, skim any excess fat from the surface of the stew. Stir in the sautéed mushrooms, taste the stew, and adjust salt if needed.
9. Serve: Serve the beef burgundy over mashed potatoes, topped with chopped parsley and the remaining crispy bacon.

Notes

• Browning the beef: Make sure to brown the beef in batches for a deeper flavor. Don’t overcrowd the pot as it will steam instead of searing.
• Wine selection: Choose a good-quality red wine, such as Burgundy or Pinot Noir, to enhance the richness of the stew.
• Frozen pearl onions: There’s no need to thaw the frozen pearl onions. They will break down beautifully in the braising liquid.
• Make ahead: This dish tastes even better the next day, as the flavors develop. Consider making it a day ahead for the best results.

Keywords:Pioneer Woman Beef Burgundy