Pioneer Woman Beef Bourguignon is made with tender chuck roast, savory bacon, earthy mushrooms, aromatic vegetables, and a rich red wine sauce. This hearty dish requires 2 hours and 30 minutes to prepare and serves 6 to 8 people.
More Pioneer Woman Recipe:
- Pioneer Woman Cheesy Refried Bean Casserole
- Pioneer Woman John Wayne Casserole
- Pioneer Woman Crockpot Ranch Chicken
🤎 Why You’ll Love This Beef Bourguignon Recipe:
- Bursting with rich flavors: The mix of bacon, mushrooms, onions, and garlic in red wine and beef broth creates a tasty stew.
- Tender beef that melts in your mouth: Slow-cooked chuck roast becomes succulent and soft.
- Aromatic and comforting: The stew’s delightful smell fills your kitchen with warmth and coziness.
❓ What Is Pioneer Woman Beef Bourguignon Recipe?
Pioneer Woman Beef Bourguignon is made with chuck roast, bacon, mushrooms, carrots, onions, garlic, and pearl onions, cooked in red wine and beef broth.
🥩 Pioneer Woman Beef Bourguignon Ingredients
- 2 1/4 pounds boneless chuck roast cut into 1-inch pieces
- 4 1/4 teaspoons kosher salt plus additional to taste
- 2 teaspoons ground black pepper plus additional to taste
- 5 slices thick-cut bacon cut into pieces (5 to 6 ounces)
- 32 ounces baby bella mushrooms sliced
- 2 tablespoons unsalted butter at room temperature
- 1 bottle of dry red wine (750 ml) such as Pinot Noir, divided
- 2 pounds of carrots scrubbed and cut diagonally into 3/4-inch slices (I leave the peels on)
- 2 yellow onions thinly sliced
- 3 cloves minced garlic about 1 tablespoon
- 1 tablespoon tomato paste
- 1 can reduced-sodium beef broth (15 ounces) divided, plus additional as needed
- 6 sprigs of fresh thyme tied into a bundle
- 2 tablespoons all-purpose flour
- 10 to 12 ounces frozen pearl onions no need to thaw
- Chopped fresh parsley for serving
- Toasted baguette slices for serving
🍲 How To Make Pioneer Woman Beef Bourguignon
- Preheat your oven to 250°F and position the oven racks to fit a large Dutch oven with its lid.
- Pat the beef dry with paper towels and season it with 2 teaspoons of salt and 1 teaspoon of black pepper.
- Heat a large Dutch oven over medium heat. Cook the bacon until browned and crisp, about 10 minutes. Remove the bacon with a slotted spoon and set it aside.
- Add the mushrooms and 1 tablespoon of butter to the pot. Cook until the mushrooms are browned and have released their liquid, about 8 minutes. Season with 1/4 teaspoon of salt and transfer them to a separate plate.
- Increase the heat to medium-high and sear the beef cubes in batches until browned on all sides, about 3 to 5 minutes. Transfer the beef to the plate with the bacon.
- Pour in about 1/4 of the wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Reduce the heat to medium and add the carrots, onion slices, remaining salt, and pepper. Cook until the onions are lightly browned, about 10 minutes.
- Stir in the garlic and tomato paste and cook for 30 seconds.
- Return the beef and bacon to the pot, along with any juices. Add the remaining wine and broth.
- Add the thyme, then cover and transfer the pot to the oven. Bake for 1 hour and 15 minutes until the meat and vegetables are fork-tender.
- Place the pot back on the stove. Mash the butter and flour together and stir it into the stew.
- Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, then lower the heat and simmer for 15 minutes.
- Remove the herb bundle, and taste, and adjust seasoning as needed. Sprinkle with fresh parsley and serve hot with toasted baguette slices.
💭 Recipe Tips:
- Pat dry the beef before seasoning to ensure proper browning.
- Sear beef in batches for even browning and to avoid overcrowding the pot.
- Don’t skip the step of deglazing the pot with wine to enhance the flavor of the stew.
- Ensure vegetables are evenly sized for consistent cooking.
🍞 What To Serve With Beef Bourguignon?
Serve Beef Bourguignon with Zucchini Carrot Bread, Focaccia Bread, Shredded Beef Tacos, or Mac And Cheese to soak up the sauce.
🎚 How To Store Leftovers Beef Bourguignon?
- In the fridge: Store leftovers beef bourguignon in an airtight container for 3 days.
- In the freezer: Freeze leftovers beef bourguignon in a freezer-safe container for 3 months.
🥵 How To Reheat Leftovers Beef Bourguignon?
- In the oven: Reheat leftovers beef bourguignon in a covered dish for 3 minutes at 350°F.
- In the microwave: Reheat leftovers beef bourguignon on high for 1 minute.
- On the stove: Reheat leftovers beef bourguignon gently over medium heat for 1 minute, stirring occasionally.
- In the air-fryer: Reheat leftovers beef bourguignon for 2 minutes at 350°F.
FAQ’S:
Can I Use A Different Cut Of Meat Instead Of Chuck Roast?
While chuck roast is traditional for Beef Bourguignon due to its flavor and tenderness when cooked slowly, you can experiment with other cuts like brisket or bottom round.
How Can I Make Beef Bourguignon Spicy?
To add a spicy kick to your Beef Bourguignon, you can include ingredients like red pepper flakes, cayenne pepper, or diced jalapeños. Adjust the amount according to your preferred level of spiciness, and add them during the cooking process to infuse the stew with heat.
Can I Make Beef Bourguignon Without Butter?
Yes, you can make Beef Bourguignon without butter if you prefer. Instead of butter, you can use olive oil or another cooking fat for sautéing the mushrooms and searing the beef.
How Can I Thicken Beef Bourguignon?
To thicken Beef Bourguignon, you can create a slurry by mixing equal parts flour and water or beef broth until smooth, then stir it into the stew.
More Pioneer Woman Recipe:
- Pioneer Woman Beef Rump Roast
- Pioneer Woman Stuffed Pepper Casserole
- Pioneer Woman Beef Tips And Gravy
Pioneer Woman Beef Bourguignon Nutrition Facts:
- Calories: 712kcal
- Carbohydrates: 36g
- Protein: 44g
- Fat: 36g
- Saturated Fat: 15g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 16g
- Trans Fat: 1g
- Cholesterol: 147mg
- Potassium: 2102mg
- Fiber: 7g
- Sugar: 14g
- Calcium: 140mg
- Iron: 5mg
Pioneer Woman Beef Bourguignon
Description
Pioneer Woman Beef Bourguignon is made with tender chuck roast, savory bacon, earthy mushrooms, aromatic vegetables, and a rich red wine sauce. This hearty dish requires 2 hours and 30 minutes to prepare and serves 6 to 8 people.
Ingredients
Instructions
- Preheat your oven to 250°F and position the oven racks to fit a large Dutch oven with its lid.
- Pat the beef dry with paper towels and season it with 2 teaspoons of salt and 1 teaspoon of black pepper.
- Heat a large Dutch oven over medium heat. Cook the bacon until browned and crisp, about 10 minutes. Remove the bacon with a slotted spoon and set it aside.
- Add the mushrooms and 1 tablespoon of butter to the pot. Cook until the mushrooms are browned and have released their liquid, about 8 minutes. Season with 1/4 teaspoon of salt and transfer them to a separate plate.
- Increase the heat to medium-high and sear the beef cubes in batches until browned on all sides, about 3 to 5 minutes. Transfer the beef to the plate with the bacon.
- Pour in about 1/4 of the wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Reduce the heat to medium and add the carrots, onion slices, remaining salt, and pepper. Cook until the onions are lightly browned, about 10 minutes.
- Stir in the garlic and tomato paste and cook for 30 seconds.
- Return the beef and bacon to the pot, along with any juices. Add the remaining wine and broth.
- Add the thyme, then cover and transfer the pot to the oven. Bake for 1 hour and 15 minutes until the meat and vegetables are fork-tender.
- Place the pot back on the stove. Mash the butter and flour together and stir it into the stew.
- Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, then lower the heat and simmer for 15 minutes.
- Remove the herb bundle, and taste, and adjust seasoning as needed. Sprinkle with fresh parsley and serve hot with toasted baguette slices.
Notes
- Pat dry the beef before seasoning to ensure proper browning.
Sear beef in batches for even browning and to avoid overcrowding the pot.
Don’t skip the step of deglazing the pot with wine to enhance the flavor of the stew.
Ensure vegetables are evenly sized for consistent cooking.
Pioneer Woman Beef Bourguignon