Description
Tender and savory, 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.
Ingredients
- 5 slices bacon, cut into strips (about 5 ounces)
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 1 onion, diced
- 1 carrot, diced
- 2 cups mushrooms, diced
- 2 cloves garlic, finely minced
- 2 tablespoons tomato paste
- 2 cups low-sodium beef broth
- 2 tablespoons dairy-free butter
- 2 tablespoons gluten-free all-purpose flour
- 5 sprigs thyme
- 4 bay leaves
- 1/3 cup red wine
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat the oven to 350F.
- 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 grease for searing the beef.
- Sear Beef Cubes: Place the beef cubes 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 beef cubes aside. (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).
- 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.
- 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.
- 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 broth should be smooth, without any lumps of flour.
- 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).
- Sauté Mushrooms: Sauté the sliced mushrooms for 7 minutes on low heat, stirring.
- Add Mushrooms to Dutch Oven: Transfer the sautéed 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).
- Serve and Enjoy: Garnish the gluten-free beef bourguignon with chopped fresh herbs, and serve with mashed potatoes, noodles, polenta, or slices of crusty bread.
Notes
Bacon: Bacon adds extra depth of flavor to this beef stew.
Beef Chuck Roast: I used beef chuck 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.
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. 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.
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.
- Prep Time: 10 mins
- Resting Time: 30 mins
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French
