Gluten Free Dutch Oven Beef Bourguignon

Total time3 hr 30 min

Prep time40 min

Cook time2 hr 50 min

Deeply browned beef chuck simmers for hours with smoky bacon, sweet carrots, and a rich red wine sauce until it's fork-tender and practically falls apart. The braise builds layer after layer of flavor, from the caramelized tomato paste base to the golden pearl onions and buttery mushrooms folded in right before serving. Everything cooks low and slow in one pot, so the sauce reduces down to something glossy and deeply savory, clinging to every bite of meat. A scatter of fresh parsley at the end brightens the whole dish and makes it feel special enough for a dinner party, even though it's mostly hands-off oven time. This classic French braise is a great fit for a gluten free table, delivering all the cozy, wine-soaked richness of the original without asking you to compromise on flavor.

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Ingredients

6 servings

3 lb beef chuck roast, cut into 2-inch cubes
6 oz thick-cut bacon or lardons, cut into ½-inch pieces
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1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
2 medium carrots, cut into 1-inch pieces
1 medium yellow onion, roughly chopped
4 garlic cloves, smashed
2 tbsp tomato paste
1 bottle (750 ml) dry red wine, such as burgundy or pinot noir
2 cups low-sodium beef broth
2 sprigs fresh thyme
2 bay leaves

For the garnish vegetables

2 tbsp unsalted butter, divided
1 lb frozen pearl onions, thawed
1 lb cremini mushrooms, quartered
½ tsp kosher salt

For serving

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

Instructions

1
Preheat the oven to 325°F (165°C). Pat the beef cubes thoroughly dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2
In a 5–7 qt Dutch oven over medium heat, cook the bacon pieces, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 6–8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

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