Gluten Free Braised Beef Bourguignon with Pomegranate & Herbs

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

Gluten Free Braised Beef Bourguignon with Pomegranate & Herbs

Deeply browned beef chuck simmers low and slow until it's fall-apart tender, built on a base of caramelized carrots, celery, and garlic with tomato paste cooked down to a rich, brick-red depth. Unsweetened pomegranate juice and beef bone broth create a glossy, savory-sweet braising liquid, brightened with a touch of balsamic and fresh thyme, while golden pearl onions and tender cremini mushrooms round out the pot in classic bourguignon style. Everything cooks in one Dutch oven, so the flavors layer on top of each other for hours until the sauce turns thick and glossy and the beef practically falls apart at the touch of a spoon. A scatter of fresh parsley at the end keeps the whole thing tasting bright instead of heavy. This one's a great choice for a gluten free dinner table — it's the kind of deeply comforting, cold-weather braise you'll want to make on repeat.

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Ingredients

6 servings

For the braise

2 ½ lb beef chuck roast, cut into 2-inch cubes
1 tsp fine sea salt
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½ tsp black pepper
3 tbsp extra virgin olive oil, divided
6 oz cremini mushrooms, quartered
3 medium carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
4 cloves garlic, minced
2 tbsp tomato paste
1 cup 100% pomegranate juice (unsweetened)
2 cups beef bone broth
1 tbsp balsamic vinegar
3 sprigs fresh thyme
2 bay leaves

For the pearl onions

1 lb pearl onions, peeled (fresh or frozen)
1 tbsp extra virgin olive oil
¼ tsp fine sea salt

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes thoroughly dry with paper towels, then season all over with 1 tsp salt and ½ tsp black pepper.
2
Heat 2 tbsp olive oil in a large (6-quart) Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the second batch, adding a splash more oil if the pan looks dry.

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