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Pioneer Woman Beef Burgundy

Pioneer Woman Beef Burgundy - recipe card
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This rich and deeply savory beef burgundy is a home cook’s take on the French classic boeuf bourguignon. Tender chunks of beef are braised in a full-bodied red wine sauce with mushrooms, pearl onions, and carrots, resulting in a luxurious, restaurant-quality meal that feels both rustic and elegant. Serve it over mashed potatoes or egg noodles for a truly comforting dinner.

Ingredients

Scale
  • 1 1/2 lb beef chuck, cut into 1 1/2-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp all-purpose flour
  • 3 tbsp olive oil, divided
  • 4 oz pancetta, diced (omit or use turkey bacon if you prefer no pork)
  • 1 large onion, chopped (about 1 1/2 cups)
  • 2 large carrots, peeled and sliced into 1/2-inch rounds (about 1 cup)
  • 2 cloves garlic, minced
  • 2 cups dry red wine (Burgundy or Pinot Noir)
  • 2 cups low-sodium beef broth (plus 1/2 cup if needed)
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 tsp dried thyme (or 2 sprigs fresh thyme)
  • 2 tbsp unsalted butter
  • 2 cups cremini mushrooms, halved (about 8 oz)
  • 1 cup pearl onions, peeled (fresh or thawed frozen)
  • 2 tbsp chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 325°F (165°C). Pat the beef cubes dry with paper towels—moisture prevents browning. Season generously with kosher salt and pepper. Sprinkle with flour and toss to coat evenly, shaking off any excess.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering, but not smoking. Add the beef in a single layer (work in batches if necessary; do not overcrowd the pot) and brown on all sides, about 2–3 minutes per side. The meat should develop a deep, golden-brown crust. Transfer the browned beef to a plate and set aside.
  3. Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the pancetta and cook, stirring occasionally, for 3–4 minutes until crisp and fat is rendered. Use a slotted spoon to transfer the pancetta to the beef plate, leaving the drippings in the pot.
  4. Add the chopped onion and carrots to the pot. Sauté over medium heat for 5–7 minutes, until the onion is softened and translucent and the carrots begin to lose their crunch, scraping up the browned bits from the bottom of the pot. Add the garlic and cook for another 30 seconds until fragrant.
  5. Return the beef and pancetta to the pot. Pour in the red wine and broth, then stir in the tomato paste, bay leaf, and thyme. The liquid should nearly cover the meat; if not, add 1/2 cup more broth. Bring the mixture to a simmer, then cover the pot with a lid and transfer to the preheated oven.
  6. Braise in the oven for 2 to 2 1/2 hours, or until the beef is fork-tender. Check once at the 1-hour mark—if the liquid has reduced too much, add a splash of broth. The meat should be fall-apart tender but not overcooked.
  7. While the stew braises, prepare the garnishes. In a large skillet over medium heat, melt the butter. Add the mushrooms and pearl onions and cook, stirring occasionally, for 6–8 minutes, until the mushrooms are browned and the onions are just tender. Season with a pinch of salt. Set aside. (You can do this while the stew is in the oven, about 15 minutes before serving to keep them warm.)
  8. Once the beef is tender, carefully remove the pot from the oven and place it on the stovetop over medium heat. Skim off any excess fat from the surface. Stir in the cooked mushrooms and pearl onions. Simmer uncovered for 5–10 minutes, or until the sauce has thickened slightly and the vegetables are heated through.
  9. Remove the bay leaf and discard. Taste the sauce and adjust seasoning with salt and pepper. The sauce should be glossy and rich, coating the back of a spoon. If it seems too thin, continue simmering; if too thick, add a splash of broth.
  10. Serve the beef burgundy over mashed potatoes, egg noodles, or with crusty bread. Garnish generously with chopped fresh parsley and enjoy while hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even more delicious the next day. Freezing: This dish freezes beautifully. Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat gently in a saucepan over medium-low heat, stirring occasionally, until hot throughout (about 165°F / 74°C). You can also reheat in the oven at 350°F / 175°C for 20-25 minutes. If the sauce has thickened too much during reheating, thin with a little beef broth or red wine. Note: For best results, do not rush the browning step—developing a deep crust on the beef is key to the final flavor. This recipe avoids pork entirely because pancetta is not required; you can omit it or replace with turkey bacon.

Nutrition

Keywords: beef burgundy, boeuf bourguignon, pioneer woman beef burgundy, French beef stew, braised beef, red wine beef, mushroom beef stew, pearl onions, comfort food, dinner party recipe, slow cooked beef

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