Gluten-Free Beef Bourguignon (Dairy-Free)

Tender and flavorful, this gluten-free beef bourguignon is the ultimate comfort food during the colder months. Enjoy it over creamy mashed potatoes, rice or noodles, with crusty bread, or eat it on its own! Totally dairy-free too.

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What is Beef Bourguignon?

The first time I’d heard of this popular French classic was during the movie Julie and Julia, during which Julie Powell (a young American girl who was stuck in a job she didn’t love and also newly married) attempted to cook her way through Julia Child’s famous cookbook ‘Mastering the Art of French Cooking‘.

I’d just moved to Buenos Aires from Singapore then, and had barely begun my cooking journey. At that time, the kitchen was about as foreign to me as the city where I’d made residence in.

But watching Julie discover her love for cooking and French food recipe by recipe, a spark slowly ignited in me too.. and one of the main recipes featured in the movie was beef bourguignon (sometimes also known as ‘boeuf bourguignon‘ or ‘beef burgundy‘).

Originally from the region of Burgundy (Bourgogne), beef bourguignon is basically a beef stew that starts off by searing beef cubes until they are golden brown, before slow cooking the meat in a medley of veggies, broth, red wine, and seasoned with herbs such as thyme and bay leaves. Often, bacon or pancetta is added for a big burst of extra flavor.

The long slow-cooking time results in very tender meat, which is absolutely divine.

Now that the weather is getting cooler, there’s nothing better than tucking into a big, warm bowl of tasty beef stew served over a bed of creamy mashed potatoes, or noodles, or polenta, or even just homemade crusty bread.

Or just even eat it alone..it’s that good!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this gluten-free beef bourguignon recipe are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: All you need to do is cook the bacon, sear the beef, cook the veggies, before adding the other ingredients are then slow-cooking the stew ingredients in the oven (which also warms the house as it cooks!).
• Comforting & Hearty: With the tender chunks of beef and veggies in a deeply flavorful and sauce, this French beef bourguignon is just the perfect meal for cold winter evenings.
• Totally Gluten-Free & Dairy-Free: The best part is that this stew recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this easy beef bourguignon recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Bacon: Bacon adds extra depth of flavor to this beef stew. I cut the bacon into small pieces, but chopped bacon will work too.
• Beef Chuck Roast: I used beef chuck roast because it is a good cut for stews.
• Vegetables: Onions, carrots, mushrooms and garlic are the typical veggies used in beef bourguignon. Feel free to add other veggies that you prefer too.
• Tomato Paste: Tomato paste adds a subtle sweetness and color to the stew, so make sure to add it in.
• Beef Broth: For best results, use low-sodium beef broth (or beef stock), as the bacon will also add plenty of flavor and saltiness. If you are Celiac or gluten-intolerant, make sure to use gluten-free beef broth.
• Butter: I used dairy-free butter to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular butter instead.
• Gluten-Free Flour: The flour is to thicken the liquids slightly. I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).
• Herbs: Thyme and bay leaves are typically used as herbs to flavor beef bourguignon. I used the dried versions (which have a more concentrated flavor), but you may also use fresh thyme and fresh bay leaves if you prefer.
• Red Wine: Red wine is a key ingredient in imparting a deep and rich flavor to the dish, so make sure to add it in. Since beef bourguignon originates from the Burgundy region of France, the wine of choice would be a Burgundy wine (typically Pinot Noir), however, I would recommend using the red wine that you enjoy drinking, since its flavor would be a central part of the dish. Cabernet sauvignon will work too. Most importantly, do NOT use an overly sweet wine, since this is a savory stew.
• Seasonings: I used salt and ground black pepper, but you could also add some additional seasonings such as garlic powder or onion powder.

How to Make Gluten-Free Beef Bourguignon (Step by Step):

1. Preheat Oven

Preheat the oven to 350F.

2. Cook Bacon

Heat up a 6-quart Dutch oven over medium-high heat, then cook bacon on low for 5 minutes, stirring occasionally.

Transfer the bacon to a plate lined with kitchen towels, then drain the bacon grease, reserving 1 tablespoon of bacon fat for searing the beef.

3. Sear Beef Cubes

Place the cube beef in a single layer in the Dutch oven over and sear the beef for 4-5 minutes on medium heat, tossing occasionally until the beef cubes are golden brown on all sides. Once seared, set the browned beef cubes aside.

(TIP: If necessary, and depending on the size of your Dutch oven, you may need to sear the beef in 2-3 batches to ensure they are cooked in a single layer – this will ensure that the beef will be properly browned and have a beautiful golden color, as opposed to crowding all the beef cubes together which will cause the beef to be more watery).

4. Cook Carrots, Onions and Garlic

Melt the dairy-free butter in the Dutch oven and sauté the carrots and onions for 5 minutes, then add the garlic and cook for another 1 minute on low heat, stirring occasionally.

5. Add Tomato Paste and Flour

Add the tomato paste and stir, cooking for 1 minute. Then add the gluten-free all-purpose flour and stir well, cooking for another 1 minute.

6. Add Broth, Wine, Herbs and Seasonings

Pour in the beef broth and red wine, add the bay leaves, thyme, salt, pepper, and stir, bringing it to a simmer. The liquid mixture should be smooth, without any lumps of flour.

7. Add Cooked Beef and Bacon

Add the beef and bacon, stir and cover with a lid. Place the Dutch oven in the preheated oven and cook for 2 hours covered (the sauce will thicken and reduce as it cooks).

8. Sauté Mushrooms

Sauté the sliced mushrooms for 7 minutes on low heat, stirring.

9. Add Mushrooms to Dutch Oven

Transfer the mushrooms to the Dutch oven and cook for another 15 minutes in the oven.

Then remove the thyme sprigs, bay leaf and let sit for at least 30 minutes before serving (the longer the stew sits, the more the flavors intensify).

10. Serve and Enjoy

Garnish the gluten-free beef bourguignon with chopped fresh herbs, and serve with creamy mashed potatoes, noodles, polenta, or slices of crusty bread.

Dish by Dish Tips/Tricks:

• Storing: To store, place the cooled beef stew in an airtight container and store in the refrigerator for up to 4 days. Reheat over low heat in a Dutch Oven on the stovetop until hot and serve.
• Type of Beef: The best cut would be a cut of beef stew meat that becomes tender and flavorful after the slow braising process. Typically, tougher and well-marbled cuts will work best because the slow cooking process breaks down the connective tissue in the meat, while simultaneously absorbing the flavors of the wine and other ingredients.
  (The most common cut used for beef bourguignon tends to be chuck roast due to it’s affordability and the fact that it becomes tender after cooking. Just make sure to cut the chuck roast into larger pieces so the long cooking process doesn’t dry it out. Alternatively, if you like bone-in ribs, beef short ribs will work too.)