Pioneer Woman Beef Burgundy

Pioneer Woman beef burgundy is a rich, fork-tender stew with chuck roast, bacon, mushrooms and a full bottle of red wine that comes together in 2 hours 30 minutes. It's an easy comfort food dinner for Sunday supper, Christmas or a cozy winter date night, and it's mostly hands-off in the oven.

Brown the chuck in batches, giving each cube room in the pot to build a deep crust. Crowd the pan and the meat steams instead, so the stew loses the savory backbone that the wine and broth lean on.

Bacon fat does double duty here: it browns the beef, then it becomes the base of a quick roux with flour and tomato paste. The mushrooms get sauteed separately in that same reserved fat and stirred in at the end, so they stay golden and meaty instead of turning soggy in the braise.

Pioneer Woman Beef Burgundy

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Course: DinnerCuisine: American, FrenchDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

1018

kcal

Chuck roast braises low and slow in red wine and beef broth until it turns spoon-tender, with carrots and pearl onions softening alongside. Golden sauteed mushrooms and crisp bacon go in at the end, so you get tender stew with a little crunch on top.

Ingredients

• 8 slices thick-cut bacon, chopped
  

• 1 (4- to 5-lb) boneless chuck roast, cut into 1 1/2-in. 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 c. all-purpose flour
  

• 6 cloves garlic, finely chopped
  

• 1 (750-mL) bottle red wine
  

• 1 (14.4-oz.) bag frozen pearl onions
  

• 1 tsp. chopped fresh thyme
  

• 1 bay leaf
  

• 4 peeled carrots, cut into 1-in. pieces
  

• 3 c. beef broth
  

• 1 lb. button mushrooms, stems trimmed
  

• Mashed potatoes, to serve
  

• Chopped fresh parsley, to serve (at least 2 Tbsp.)
  

Directions

• Preheat and cook bacon: Preheat the oven to 325°F, then place a large Dutch oven over medium heat. Cook 8 chopped bacon slices for 5 to 7 minutes until crisp, then move them to a paper towel-lined plate and keep the drippings in the pot.
• Brown the beef: Pat the 1 1/2-inch cubes of chuck roast dry and season them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Raise the heat to medium-high and brown the beef in batches for 4 to 5 minutes each, then set it aside and pour off all but 2 tablespoons of fat, saving the rest for the mushrooms.
• Build the base: Cook the chopped onion and celery in the pot for 2 to 3 minutes until tender and golden. Stir in 2 tablespoons tomato paste, 1/4 cup flour, 6 chopped garlic cloves, the remaining 1/2 teaspoon salt and the remaining 1/2 teaspoon pepper, and cook for 1 to 2 minutes more.
• Add the wine: Pour in the bottle of red wine while whisking, then bring it to a boil. The flour and tomato paste dissolve into the wine, which gives the stew its body.
• Load the pot: Add the pearl onions, 1 teaspoon thyme, the bay leaf and the 4 carrots cut into 1-inch pieces. Return the beef and half of the bacon to the pot, then pour in enough of the 3 cups beef broth to just cover the meat and bring it to a simmer.
• Braise in the oven: Cover the Dutch oven and place it in the oven for 1 1/2 to 2 hours. The beef is ready when it's tender enough to pull apart with a spoon.
• Saute the mushrooms: Meanwhile, melt 2 tablespoons of the reserved fat in a large skillet over medium heat. Add the mushrooms in one layer and cook without moving for about 5 minutes, then flip them and cook 5 to 7 minutes more until golden brown all over.
• Finish and serve: Skim any excess fat from the top of the stew, then stir in the sauteed mushrooms and taste for salt. Spoon it over mashed potatoes and top with the remaining bacon and at least 2 tablespoons chopped fresh parsley.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Lodge 10.25-inch cast iron skillet, OXO stainless slotted spoon, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make beef burgundy without the pearl onions?

Yes, a chopped extra yellow onion or a handful of shallots works in a pinch. Frozen pearl onions are easiest, though, since they go straight into the pot without any peeling.

Can I make this stew ahead for a dinner party?

It's a great make-ahead dish because the flavors deepen as it sits. Braise it a day early, cool it, and reheat gently on the stove, then stir in freshly sauteed mushrooms and bacon before serving.

Can I cook beef burgundy in a slow cooker instead of the oven?

You can. Do all the browning and wine steps on the stove, then move everything to a slow cooker and cook on low until the beef is tender. Saute the mushrooms separately and add them at the end.

What can I serve with beef burgundy besides mashed potatoes?

Buttered egg noodles, crusty bread or creamy polenta all soak up the wine sauce well. A simple green salad on the side balances the richness.

What's the most common mistake when making beef burgundy?

Rushing the braise is the big one, since tough chuck needs the full 1 1/2 to 2 hours to soften. Skipping the batch browning is a close second, because crowded meat steams and never builds that deep flavor.