Beef Bourguignon is one of Ree’s favorite dishes on earth! This classic French beef stew is traditionally cooked in wine from the Burgundy region. It is a slow-cooked dish that can be prepared in advance and is great for entertaining!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Beef Bourguignon
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 11 hr 45 min (includes chilling time)
Active: 50 min
Yield: 6 to 8 servings

Ingredients

4 pounds beef chuck roast, cubed into 1-inch pieces
One 750-milliliter bottle pinot noir
2 tablespoons olive oil
8 ounces bacon end pieces, diced
Kosher salt and freshly ground black pepper
One 12-ounce bag frozen pearl onions
One 12-ounce bag frozen sliced carrots
4 cloves garlic, whole
1/3 cup tomato paste
2 cups beef stock
2 sprigs fresh rosemary
2 bay leaves
Buttery Lemon Parsley Noodles, recipe follows
Chopped fresh parsley, for garnish

Buttery Lemon Parsley Noodles:
1 pound egg noodles
4 tablespoon salted butter
1/4 cup finely minced fresh parsley
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper

Directions

Place the meat in a large bowl. Add the wine, making sure that all the beef is submerged. Cover and refrigerate overnight, or up to 24 hours.

Strain the wine into a small sauce pot. Bring to a simmer, skimming as needed.

Meanwhile, in a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is crisp, 8 to 10 minutes. Remove and set aside.

Pat the beef dry and sprinkle generously with salt and pepper. In batches, sear the beef until deep brown on two sides, about 5 minutes per batch, then remove to a plate. Continue until all the beef has been seared.

Add the onions, carrots and garlic. Stir, letting the vegetables brown slightly, 3 to 4 minutes. Stir in the tomato paste until all the vegetables are coated. Deglaze the pan with the wine and beef stock, scraping the bottom of the pan. Return the beef to the pot with any juices from the plate. Add the rosemary and bay leaves. Lower the heat to low and bring to a low simmer. Cover and cook, stirring occasionally, until the beef is fall-apart tender, 2 1/2 to 3 hours.

To serve, add some of the Buttery Lemon Parsley Noodles to a bowl. Ladle over the stew, then garnish with the reserved bacon and parsley.

Buttery Lemon Parsley Noodles:

Cook the noodles according to the package instructions. Drain and set aside.

Melt the butter in a large skillet over medium-high heat. Throw in the cooked pasta and stir to coat in the butter for a couple of minutes, allowing a few of the noodles to get a pan-fried texture to them.

Add the parsley, then the lemon zest and juice. Add salt and pepper to taste, then toss once more before serving.

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Ree Drummond’s Beef Bourguignon | The Pioneer Woman | Food Network

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