Pioneer Woman 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.
- Prep Time: 15
- Cook Time: 180
- Total Time: 3 hours 15 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Braising
- Cuisine: French
Ingredients
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2 ½ pounds beef chuck, cut into large cubes
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4 slices bacon, diced
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2 tablespoons olive oil
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2 cups red wine (dry, like Pinot Noir or Burgundy)
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2 cups beef broth
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2 tablespoons tomato paste
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3 carrots, cut into chunks
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1 large onion, diced
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4 cloves garlic, minced
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2 tablespoons flour
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 teaspoons fresh thyme (or 1 teaspoon dried)
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2 bay leaves
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12 ounces mushrooms, quartered
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Fresh parsley, chopped (for garnish)
Instructions
Cook diced bacon in a large Dutch oven until crisp. Remove and set aside, leaving drippings in the pot.
Season beef cubes with salt and pepper. Sear them in batches in the bacon drippings until browned on all sides. Remove and set aside.
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.
Pour in the red wine, scraping the bottom of the pot to release browned bits. Let simmer for 5 minutes to reduce slightly.
Return beef and bacon to the pot. Stir in beef broth, thyme, and bay leaves. Bring to a simmer.
Cover and cook in the oven at 325°F (160°C) for 2 ½ to 3 hours, or until beef is fork-tender.
In a skillet, sauté mushrooms in olive oil until golden, then stir them into the stew during the last 30 minutes of cooking.
Remove bay leaves, garnish with fresh parsley, and serve over mashed potatoes, noodles, or bread.