Pioneer Woman beef burgundy slow-braises chuck roast with bacon, mushrooms, pearl onions, and a full bottle of red wine at around 610 calories per serving. From The Pioneer Woman website, this one takes 2 hours and 30 minutes since the beef needs a long oven braise to turn tender.
Most versions of beef burgundy cook the mushrooms right in the stew, but Ree sears them separately in reserved bacon fat. That extra step gives the mushrooms a golden crust, which keeps them firm instead of turning rubbery in the braising liquid.
The step most people rush is browning the beef in batches, but that fond on the bottom of the pot is the entire flavor base. Skip it or crowd the pan and the meat steams, because wet beef cannot build the crust that makes this stew rich.
Source: The Pioneer Woman website, verified from thepioneerwoman.com
Pioneer Woman Beef Burgundy
Course: Beef, Dinner4
servings30
minutes40
minutes300
kcalCubed chuck roast browns in bacon drippings, then braises in red wine with pearl onions, carrots, and thyme at 325°F. Seared mushrooms stir in at the end, and the reserved crispy bacon goes on top before serving.
Ingredients
- For the bacon and beef:
8 slices thick-cut bacon, chopped
1 (4- to 5-lb) boneless chuck roast, cut into 1 1/2-inch cubes
2 tsp kosher salt, divided, plus more to taste
1 1/2 tsp ground black pepper, divided
- For the stew base:
1 medium yellow onion, chopped
1 stalk celery, chopped
2 Tbsp tomato paste
1/4 cup all-purpose flour
6 cloves garlic, finely chopped
1 (750-mL) bottle red wine
- For the braise:
1 (14.4-oz) bag frozen pearl onions
1 tsp chopped fresh thyme
1 bay leaf
4 peeled carrots, cut into 1-inch pieces
3 cups beef broth
- For the mushrooms and serving:
1 lb button mushrooms, stems trimmed
Mashed potatoes, for serving
Chopped fresh parsley, for serving (at least 2 Tbsp)
Directions
- Preheat the oven: Set it to 325°F so it is ready by the time the stew goes in.
- Cook the bacon: Add the chopped bacon to a large Dutch oven over medium heat, then cook 5 to 7 minutes until crisp.
- Save the drippings: Remove the bacon to a paper towel-lined plate with a slotted spoon, and keep the drippings in the pot.
- Season the beef: Pat the chuck cubes dry, then season with 1 1/2 teaspoons of salt and 1 teaspoon of pepper.
- Brown the beef: Increase the heat to medium-high and brown the beef in batches on all sides, about 4 to 5 minutes per batch. Remove each batch to a plate, then pour off all but 2 tablespoons of fat and reserve the rest.
- Cook the vegetables: Add the onion and celery to the pot, then cook 2 to 3 minutes until tender and golden.
- Build the roux: Stir in the tomato paste, flour, garlic, remaining 1/2 teaspoon of salt, and remaining 1/2 teaspoon of pepper, then cook 1 to 2 more minutes.
- Add the wine: Pour in the full bottle of red wine while whisking, then bring it to a boil so the alcohol starts to cook off.
- Load the pot: Add the pearl onions, thyme, bay leaf, and carrots, then return the beef and half the bacon to the pot.
- Braise in the oven: Pour in enough broth to cover the meat, then bring to a simmer before covering and braising in the oven 1 1/2 to 2 hours.
- Sear the mushrooms: While the stew braises, heat 2 tablespoons of reserved fat in a large skillet over medium heat. Cook the mushrooms in a single layer without moving for about 5 minutes, then flip and cook 5 to 7 minutes more until golden.
- Finish and serve: Skim any excess fat from the stew, then stir in the seared mushrooms and taste for salt. Serve over mashed potatoes, and top with parsley and the remaining crispy bacon.
FAQs
What kind of wine works best for this beef burgundy?
A full bottle of red wine goes into this stew, and pinot noir is the best pick since Burgundy wines use those same grapes. A $10 bottle works fine as long as it tastes good enough to drink, because bad wine carries its off-notes into the braise.
Skip anything labeled cooking wine at the store, since those bottles have added salt that throws off the seasoning. Save expensive French Burgundy for drinking, and let an everyday pinot noir do the work here.
Can I make this beef burgundy without bacon?
You can skip the bacon and use 2 tablespoons of olive oil to brown the beef instead. The stew still tastes rich because the chuck roast, wine, and tomato paste carry most of the depth on their own.
Without bacon fat, the mushrooms need a separate 2 tablespoons of olive oil for their sear. The flavor shifts a little since you lose that smoky note, but the long braise still pulls everything together.
How does the stew get thick without a heavy gravy?
The recipe builds a quick roux from the flour and the bacon and beef fat left in the pot after browning. That roux cooks with the tomato paste for a couple of minutes, which gives the liquid body without turning it gluey.
The long braise does the rest, since the liquid reduces and collagen from the chuck melts into the sauce. By the time it comes out of the oven, the sauce clings to the meat and vegetables without needing any extra thickener.
What goes well with this beef burgundy?
Ree serves this over creamy mashed potatoes, which soak up the wine-rich sauce better than rice or bread. Egg noodles work well too since they catch the braising liquid in their folds, but potatoes are the traditional pairing.
A simple green salad with a sharp vinaigrette cuts through the richness and gives the plate some contrast. And crusty bread on the side works for anyone who wants to mop up the last of the sauce. If you want more Ree Drummond recipes, try her Pioneer Woman beef enchiladas for a faster weeknight option.
How long does leftover beef burgundy keep?
It keeps for up to 3 days in an airtight container in the fridge, and it actually tastes better the next day. The extra time lets the wine and herbs soak deeper into the beef, so reheated leftovers are richer than the first serving.
Warm it over low heat on the stovetop with a splash of broth to loosen the sauce, since it thickens as it cools. The microwave works too, though the stovetop heats more evenly and keeps the beef from drying out at the edges.
