Eosinophilic Esophagitis Friendly Dairy Free Beef Bourguignon
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Learn more →Ingredients
6 servings
- 3 lb beef chuck roast, cut into 2-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp olive oil, divided
- 6 oz bacon, cut into lardons (¼-inch strips)
- 1 large yellow onion, roughly chopped
- 3 medium carrots, cut into 1-inch pieces
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
Chef's tipChoose 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. - 1 bottle (750 ml) dry red wine, such as burgundy or pinot noir
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 lb cremini mushrooms, quartered
- 1 cup pearl onions, peeled (fresh or thawed frozen)
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
- 2
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two or three batches to avoid crowding, sear the beef cubes undisturbed for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Do not rush this step — crowding the pan will steam rather than brown the meat.
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