Gluten Free Traditional Beef Bourguignon

Total time3 hr 30 min

Prep time40 min

Cook time2 hr 50 min

Gluten Free Traditional Beef Bourguignon

Deeply browned beef chuck and crisp bacon lardons form the backbone of this braise, simmered low and slow with red wine, beef broth, and a rich tomato base until the meat turns fork-tender. Carrots, garlic, and onion melt into the sauce during the long braise, building layers of savory depth that get strained out and reduced into a glossy, spoon-coating sauce. Golden sautéed mushrooms and sweet pearl onions are folded back in at the end for that classic bistro texture and bite. Fresh thyme and bay leaves perfume the whole pot, and a scattering of chopped parsley brightens the finished dish right before serving. It's a slow, satisfying braise that's well worth the wait, and it holds up beautifully as a gluten free dinner option for a special occasion. Serve it over creamy potatoes or alongside something to soak up every drop of that sauce.

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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
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
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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
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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