Gluten-Free Boeuf Bourguignon
Delight in the rich and hearty flavors of **Gluten-Free Boeuf Bourguignon**, a classic French stew reimagined for gluten-free diets without sacrificing its indulgent charm. This elegant, slow-cooked dish features tender chunks of beef chuck, crisp bacon, pearl onions, earthy mushrooms, and sweet carrots, all simmered in a rich red wine sauce infused with garlic, thyme, and a hint of tomato paste. With a base of gluten-free all-purpose flour and gluten-free beef stock, it's perfect for those avoiding gluten while still craving deeply satisfying comfort food. Whether served over creamy mashed potatoes or alongside a simple green salad, this recipe is a showstopping centerpiece for dinner parties or elevated weeknight meals. Packed with flavor and naturally gluten-free, it’s a must-try for fans of classic French cuisine.
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 2-inch cubes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Gluten-free all-purpose flour
- 3 tablespoons Olive oil
- 4 ounces Bacon, diced
- 3 cups Red wine (preferably Burgundy)
- 2 cups Beef stock, gluten-free
- 1 tablespoon Tomato paste
- 4 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 1 pound Pearl onions, peeled
- 3 medium Carrots, peeled and sliced into 1-inch chunks
- 1 pound Mushrooms, quartered
- 3 cloves Garlic, minced
- 2 tablespoons Parsley, chopped for garnish
Instructions
Preheat your oven to 325°F (163°C).
Season the beef cubes with salt and pepper, then lightly dust them with the gluten-free flour.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, adding more oil if necessary, ensuring each side is browned well. Remove the beef and set aside.
In the same Dutch oven, add the diced bacon and cook until crispy. Remove the bacon and drain on paper towels.
Add the remaining tablespoon of olive oil to the pot, then add the pearl onions and carrots. Sauté until lightly browned. Add the garlic and cook for another minute.
Pour in the red wine and bring to a boil, scraping up any brown bits from the bottom of the pot.
Return the beef and bacon to the pot. Add the beef stock, tomato paste, thyme, and bay leaf. Stir to combine.
Bring the mixture to a simmer, cover the pot with a lid, and place it in the preheated oven for 2 hours.
After 2 hours, add the mushrooms and continue to cook in the oven for another 30 minutes or until the beef is fork-tender.
Remove the pot from the oven and discard the bay leaf and thyme sprigs.
Taste and adjust the seasoning with salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
4295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.5 g | 352% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6837 mg | 297% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 40.0 g | ||
| Protein | 241.0 g | 482% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 385 mg | 30% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 6854 mg | 146% | |
*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.
