Dairy-Free Boeuf Bourguignon
Experience the rich, comforting flavors of this dairy-free twist on the French classic, Boeuf Bourguignon. Tender chunks of seared beef are simmered to perfection in a robust red wine and beef broth base, infused with garlic, thyme, and bay leaves for a depth of flavor that will transport your taste buds to Provence. Sautéed onions, carrots, pearl onions, and earthy mushrooms add texture and sweetness, creating a hearty, elegant stew free from any dairy ingredients—perfect for those with dietary restrictions. Slow-cooked to perfection in a Dutch oven, this gluten-free and dairy-free recipe is ideal for cozy dinners or special occasions. Serve over creamy dairy-free mashed potatoes or crusty bread for a complete meal that is as indulgent as it is accommodating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 large onion, sliced
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 750 milliliters red wine (such as Pinot Noir)
- 2 cups beef broth
- 1 teaspoon thyme
- 2 units bay leaves
- 12 units pearl onions, peeled
- 8 ounces mushrooms, quartered
Instructions
Preheat your oven to 325°F (160°C).
Season the beef cubes with salt and pepper. In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the beef in batches to avoid overcrowding and sear until browned on all sides, removing and setting aside each batch when done.
In the same pot, add another tablespoon of olive oil if needed and sauté the sliced onion and carrots for about 5 minutes, or until the onion becomes soft and translucent.
Add the minced garlic and tomato paste to the pot, stirring for about 1 minute until fragrant.
Pour in the red wine, scraping the bottom of the pot to deglaze, then bring to a simmer and allow the wine to reduce slightly for about 5 minutes.
Return the beef to the pot along with the beef broth, thyme, and bay leaves. Stir well to combine.
Cover the pot with a lid and transfer it to the preheated oven. Let it cook for 2 hours.
After 2 hours, add the pearl onions and mushrooms to the pot. Stir to combine, and continue cooking for an additional 1 hour until the beef is tender.
Remove the pot from the oven, discard the bay leaves, and season with more salt and pepper to taste before serving.
Serve over dairy-free mashed potatoes or your favorite base. Enjoy your classic Boeuf Bourguignon with a dairy-free touch!
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 54.6 g | ||
| Protein | 197.9 g | 396% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 495 mg | 38% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 6432 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
