Gluten Free Crockpot Beef Bourguignon

Total time9 hr

Prep time30 min

Cook time30 min

Slow-cooked to fork-tender perfection, this beef bourguignon builds deep, savory flavor from crisped bacon lardons, richly browned beef chuck, and a red wine and beef broth base that turns silky after hours in the crockpot. Sweet carrots, garlic, and tomato paste add body to the sauce, while a final sauté of golden mushrooms and tender pearl onions gets folded in right before serving for texture and freshness. Everything melds together low and slow until the beef practically falls apart at the touch of a spoon, soaking up all that wine-deepened flavor. A scattering of fresh parsley at the end brightens the whole bowl. It's a cozy, restaurant-worthy classic that fits neatly into a gluten free rotation, no fuss required at the table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

6 oz thick-cut bacon, cut into ½-inch lardons
Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Oscar Mayer Fully Cooked Thick Cut Bacon Slices Box - 2.52 Oz Wright Brand Applewood Thick Cut Bacon Smithfield Naturally Hickory Smoked Thick Cut Bacon - 16 Oz Boars Head Butcher Craft Thick Cut Bacon - 20 Oz
See all
2 ½ lb beef chuck roast, cut into 2-inch cubes
1 tsp kosher salt
½ tsp black pepper
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp olive oil
3 medium carrots, cut into 1-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
2 cups dry red wine (such as burgundy or pinot noir)
1 ½ cups low-sodium beef broth
2 sprigs fresh thyme
1 bay leaf
1 cup frozen pearl onions, thawed
10 oz cremini mushrooms, quartered
2 tbsp unsalted butter

For serving

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

Instructions

1
Cook the bacon lardons in a 12-inch skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 6–8 minutes. Transfer the bacon to the slow cooker insert with a slotted spoon, leaving the rendered fat in the skillet.
2
Pat the beef cubes dry with paper towels and season all over with the salt and pepper, then dust lightly with the flour. Working in two batches to avoid crowding, sear the beef in the bacon fat over medium-high heat until deeply browned on at least two sides, about 3–4 minutes per side. Transfer each batch to the slow cooker.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!