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Pioneer Woman Beef Burgundy

Pioneer Woman Beef Burgundy Recipe

  • Author: Anabelle McLean
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes
  • Yield: 6 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: French

Description

Pioneer Woman Beef Burgundy, also known as Beef Bourguignon, is a traditional French stew that features slow-cooked beef simmered in red wine, typically Burgundy, along with vegetables and aromatic herbs. The result is a deeply flavorful and tender dish that is perfect for serving over mashed potatoes or alongside crusty bread.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 slices Beef Bacon, diced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 2 cups red wine (preferably Burgundy)
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound mushrooms, quartered
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven: Set your oven to 325°F (160°C).
  2. Season the beef: Sprinkle the beef cubes with salt and pepper.
  3. Brown the beef: In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
  4. Cook the bacon: In the same pot, add the diced bacon and cook until crispy. Remove the bacon and set it aside.
  5. Sauté the vegetables: Add the chopped onion and sliced carrots to the pot. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
  6. Thicken the sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to eliminate the raw flour taste.
  7. Add the liquids: Pour in the red wine and beef broth, stirring to combine. Add the tomato paste, dried thyme, and bay leaf.
  8. Combine ingredients: Return the browned beef and cooked bacon to the pot. Bring the mixture to a simmer.
  9. Bake the stew: Cover the Dutch oven and transfer it to the preheated oven. Bake for 2 hours, or until the beef is tender.
  10. Cook the mushrooms: In a skillet, sauté the quartered mushrooms until they are browned. Add them to the stew in the last 30 minutes of cooking.
  11. Finish and serve: Remove the bay leaf, garnish with fresh parsley, and serve hot.

Did you make this recipe?

Find it online: https://bellesbestbites.com/pioneer-woman-beef-burgundy-recipe/