Ree Drummond’s Beef Bourguignon

two white bowls of beef bourguignon stew
Food Network
Prep Time
45 min
Cook Time
11h 50 min
7 servings

Experience The Pioneer Woman, Ree Drummond’s interpretation of the luxurious flavours of beef Bourguignon, a beloved French classic. This dish originated from the Burgundy region and features tender chuck roast, pearl onions, and sliced carrots in a savoury wine-infused sauce. Its slow cooking process makes this tender beef stew an effortless crowd-pleaser, perfect for cozy evenings or entertaining. Serve alongside foolproof buttery lemon parsley noodles.

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beef chuck roast, cubed into 1-inch pieces
bottle pinot noir
Tbsp olive oil
oz bacon end pieces, diced
Kosher salt and freshly ground black pepper
oz bag frozen pearl onions
oz bag frozen sliced carrots
cloves garlic, whole
cup tomato paste
cups beef stock
sprigs fresh rosemary
bay leaves
Buttery Lemon Parsley Noodles
Chopped fresh parsley, for garnish

Buttery Lemon Parsley Noodles

lb egg noodles
Tbsp salted butter
cup fresh parsley, finely minced
lemon, zest and juice
Freshly ground black pepper
Kosher salt


Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

Add the onions, carrots and garlic. Stir, letting the vegetables brown slightly, three to four 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 ½ to 3 hours.

Step 6

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.

Step 7

Make the 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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