Eosinophilic Esophagitis Friendly Traditional Beef Bourguignon

Total time3 hr 30 min

Prep time40 min

Cook time2 hr 50 min

4.9

(17)

Eosinophilic Esophagitis Friendly Traditional Beef Bourguignon

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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
1 tbsp olive oil
1 tsp 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.
1 bottle (750 ml) burgundy or other dry red wine (such as pinot noir)
2 cups beef broth
2 tbsp tomato paste
4 garlic cloves, smashed
1 large yellow onion, roughly chopped
2 medium carrots, cut into 1-inch pieces
3 sprigs fresh thyme
2 bay leaves

For the garnish

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
8 oz cremini or button mushrooms, quartered
1 cup pearl onions, peeled (fresh or thawed frozen)

For serving

2 tbsp fresh flat-leaf parsley, finely 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 the salt and pepper.
2
In a large 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. Transfer the bacon to a plate with a slotted spoon, leaving the fat in the pot.

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