Pioneer Woman Beef Bourguignon

When it comes to rich and comforting meals, few dishes compare to Pioneer Woman’s Beef Bourguignon. This French-inspired classic takes simple beef stew to a whole new level by simmering tender beef chunks in a luxurious red wine sauce with vegetables, herbs, and a touch of garlic. It’s hearty, deeply flavorful, and perfect for special occasions or cozy family dinners.

Although it sounds sophisticated, this dish is surprisingly approachable. The crock pot or Dutch oven does most of the work, slowly transforming budget-friendly beef into a melt-in-your-mouth experience. If you’re searching for a dish that’s elegant yet comforting, beef bourguignon deserves a place at your table.

A Quick Glimpse at Pioneer Woman’s Beef Bourguignon

This recipe features seared beef slowly braised with red wine, beef broth, onions, carrots, mushrooms, and aromatic herbs. The result is a stew with incredible depth of flavor—savory, slightly smoky, and infused with the richness of wine. It’s often served over mashed potatoes, buttered noodles, or crusty bread to soak up every drop of sauce.

Try Other Pioneer Woman Recipes

• Pioneer Woman Beef Enchiladas
• Pioneer Woman Chicken Tortilla Casserole
• Pioneer Woman Chicken Strips

Why This Recipe is Worth Trying

• Elegant yet simple – A French classic adapted for home cooks.
• Deep, bold flavors – Wine and herbs transform simple ingredients.
• Comfort food with flair – Perfect for family dinners or entertaining guests.
• Versatile pairing – Goes beautifully with potatoes, noodles, or bread.
• Meal prep friendly – Tastes even better the next day.

Essential Ingredients for This Recipe

• 2 ½ pounds beef chuck, cut into large cubes
• 4 slices bacon, diced
• 2 tablespoons olive oil
• 2 cups red wine (dry, like Pinot Noir or Burgundy)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 3 carrots, cut into chunks
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• 12 ounces mushrooms, quartered
• Fresh parsley, chopped (for garnish)

Directions to Make Pioneer Woman’s Beef Bourguignon

Step 1: Prepare the bacon

Cook diced bacon in a large Dutch oven until crisp. Remove and set aside, leaving drippings in the pot.

Step 2: Brown the beef

Season beef cubes with salt and pepper. Sear them in batches in the bacon drippings until browned on all sides. Remove and set aside.

Step 3: Sauté the aromatics

Add onions, carrots, and garlic to the pot. Cook for 3–4 minutes until softened. Stir in tomato paste and flour to coat the vegetables.

Step 4: Deglaze with wine

Pour in the red wine, scraping the bottom of the pot to release browned bits. Let simmer for 5 minutes to reduce slightly.

Step 5: Add broth and herbs

Return beef and bacon to the pot. Stir in beef broth, thyme, and bay leaves. Bring to a simmer.

Step 6: Slow cook to perfection

Cover and cook in the oven at 325°F (160°C) for 2 ½ to 3 hours, or until beef is fork-tender.

Step 7: Cook the mushrooms separately

In a skillet, sauté mushrooms in olive oil until golden, then stir them into the stew during the last 30 minutes of cooking.

Step 8: Serve warm

Remove bay leaves, garnish with fresh parsley, and serve over mashed potatoes, noodles, or bread.

What I Got Wrong (And How I Fixed It)

• Using the wrong wine – Sweet wines made the dish too heavy. Dry red wine works best.
• Skipping the mushroom step – Adding mushrooms raw left them watery. Searing first keeps them flavorful.
• Rushing the cooking – The Beef was tough when undercooked. Slow braising makes it tender.

Unexpected Ways to Enjoy This Dish

• As a pie filling – Use it in puff pastry for a beef bourguignon pot pie.
• Over polenta – Creamy polenta pairs beautifully with the rich sauce.
• With crusty bread – Perfect for soaking up the gravy.
• As leftovers – Flavor deepens overnight, making it ideal for next-day meals.

Best Tips for Pioneer Woman’s Beef Bourguignon Success

• Choose the right beef – Chuck roast is affordable and tenderizes perfectly.
• Brown in batches – Overcrowding prevents caramelization.
• Simmer gently – Low heat ensures tenderness without drying the meat.
• Don’t skip the wine – It’s essential for authentic flavor.
• Cook mushrooms separately – Adds depth and prevents sogginess.
• Rest before serving – Letting it sit for 10 minutes helps flavors meld.

Tasty Twists on Pioneer Woman’s Beef Bourguignon

• Add pearl onions – A traditional French touch for sweetness.
• Try beer instead of wine – Gives a rustic, earthy twist.
• Spicy kick – Add a pinch of red pepper flakes.
• Herbal variation – Rosemary or sage adds a different depth.
• Creamy version – Stir in a splash of cream before serving for a velvety finish.

Best Ways to Store Your Beef Bourguignon

• Refrigerate in a sealed container – Keeps well for up to 4 days.
• Freeze in portions – Stays fresh for 2–3 months.
• Reheat gently – Slow warming helps preserve texture and flavor.

Ways to Warm It Up Again

• On the stovetop – Simmer gently over medium-low heat until warmed through.
• In the microwave – Heat in intervals, stirring between each.
• From frozen – Thaw overnight, then reheat on the stove for best results.

Nutritional Breakdown (per serving)

• Calories: ~450
• Protein: 36g
• Fat: 23g
• Carbohydrates: 18g
• Fiber: 3g
• Sodium: 680mg

(Values are approximate and vary with ingredients.)

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FAQs

What is the best cut of beef for beef bourguignon?

Beef chuck roast is the most recommended cut for beef bourguignon. It has enough marbling and connective tissue to become tender during long, slow cooking, making it perfect for braising in wine and broth.

Can you make beef bourguignon without wine?

Yes, you can prepare beef bourguignon without wine by replacing it with extra beef broth and a splash of balsamic vinegar for depth. While the flavor won’t be as complex as the traditional version, it still results in a rich and hearty stew.

Why sear the beef before slow cooking beef bourguignon?

Searing the beef before slow cooking helps lock in flavor and develops a caramelized crust that enriches the sauce. Browning in batches also prevents the meat from steaming and ensures a deeper, more robust taste.

How do you thicken beef bourguignon sauce?

To thicken the sauce, simmer uncovered for the last 15–20 minutes to let it reduce. You can also stir in a slurry of cornstarch and water or mix a bit of butter with flour and whisk it in until the sauce reaches the desired consistency.

Wrapping It Up

Pioneer Woman’s Beef Bourguignon may sound fancy, but it’s a dish that brings comfort and elegance together in one pot. With its fork-tender beef, rich wine sauce, and hearty vegetables, it’s a recipe that feels both special and satisfying.