Gluten Free Beef Bourguignon

You’re going to love this easy gluten free beef bourguignon. And you can bake it in the oven or let your slow cooker do the work.

Yesterday was my son’s birthday and I wanted to prepare a special dinner. Gluten free beef bourguignon is a french version of beef stew and perfect for a special occasion.

Marinating your meat and then flouring it makes it nice and tender. The wine imparts its wonderful flavor for a delicious velvety sauce.

Inspired by Julia Child’s Boeuf A La Bourguignon, admittedly this gluten free beef bourguignon is not the quickest recipe.  But it’s easy enough. Anyway, most of the time it’s bubbling in the oven filling the whole house with its wonderful aroma.

Can you make this in your slow cooker?

Yes! You can make this delicious dish in your slow cooker.

When you get to Step 5, transfer bacon and browned meat to your slow cooker. Then sprinkle salt, pepper, and flour evenly over the meat.

Then jump to Step 7 to sauté your vegetables and prepare your sauce. And pour the sauce over the meat in your slow cooker. Then cover and cook for 7 hours on low and let your slow cooker do it’s magic.

Finally, follow Step 8 to finish off your delicious beef bourguignon.

Ingredients 

For marinade:

• red wine Chianti or Burgundy
• bay leaves
• garlic
• beef cubes

For browning meat and then the flour:

• bacon
• butter

• Bob’s Red Mill GF All Purpose Baking Flour

For bourguignon sauce:

• salt and pepper
• onion
• carrots
• tomato paste
• thyme and parsley
• gluten free bouillon

• and mushrooms to be sautéed in butter in the final step

Instructions

*Free printable recipe card is available at the end of the post.

Here’s a peek into my kitchen as I prepared the beef bourguignon.

Marinate beef in a covered dish with wine, garlic, and bay leaves in the refrigerator for about 3-4 hours.

When you’re ready to cook, preheat your oven to 425℉.

Brown meat and then flour.

Melt 1 tablespoon of butter in a pan. Cut bacon into bite size pieces and cook in the butter over medium heat.

Lift beef from marinade, dry with paper towels, and add it in batches to the pan with the bacon. Brown each batch of meat then remove from pan. Reserve the marinade.

Transfer bacon and meat to a casserole baking dish.  Sprinkle salt, pepper, and flour evenly over the meat. Bake meat in the oven uncovered for 10 minutes. Then remove from the oven and set aside.

How to make Bourguignon sauce

Reduce oven heat to 325℉.

Meanwhile, add 1 tablespoon of butter to the bacon grease. Sauté the carrots and onion in the same pan on the stove, about 8 minutes. Add tomato paste, thyme, and parsley.

Stir in the reserved wine marinade and gf beef broth. Bring to a gentle boil for 5 minutes.

Then pour over the meat in the casserole dish. Cover and bake for 2 1/2 hours.

Finally, sauté mushrooms in the remaining tablespoon of butter.

When the beef is done, place a colander in the pan and pour the meat and sauce into the colander so the sauce drains into the pan. Return the beef bourguignon to the casserole dish.

Bring sauce to a gentle boil for 8 minutes. Then pour over meat, remove the bay leaves and stir in the sautéed mushrooms.

Serve and enjoy!

It was a splendid birthday and tonight guess what my son requested for dinner?

Leftovers! Beef Bourguignon is even better the next day.

You might also like

Amazing Slow Cooker Pot Roast You’ve Got To Try

One-Pan Chicken Alfredo

Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions

Slow Cooker Braised Short Ribs

Pork Tenderloin Cordon Bleu

Gluten Free Ham Tetrazzini Casserole

Love this recipe? Pin it!

Print Pin

5 from 1 vote

Gluten Free Beef Bourguignon

Cook ModePrevent your screen from going dark

Gluten free beef bourguignon is a french version of beef stew. Marinating your meat and then flouring it makes it nice and tender. The wine imparts its wonderful flavor for a delicious velvety sauce.

Course Dinner

Cuisine French American

Keyword Beef Bourguignon, Easy Beef Bourguignon, gluten free, Inspired by Julia Child's Boeuf A La Bourguignon

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 6

Calories 380kcal

Author Barbara Bianchi

Ingredients

• For Marinade:
• 2 1/2 cups red wine Chianti or Burgundy
• 3 bay leaves
• 3 cloves garlic minced
• 3 pounds of beef cut into cubes
• For browning meat and then the flour:
• 1 package Applegate Sunday bacon
• 4 tablespoons butter divided
• 2 tablespoons Bob’s Red Mill GF All Purpose Baking Flour
• For bourguignon sauce:
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion sliced
• 2 carrots sliced
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 teaspoon parsley
• 1 1/2 cups gluten free bouillon
• 16 ounces mushrooms to be sliced and sautéed in butter in the final step

Instructions

• Marinate beef in a covered dish with wine, garlic, and bay leaves in the refrigerator for about 3-4 hours.
• When you're ready to cook, preheat oven to 425℉.
• Melt 1 tablespoon of butter in a pan. Cut bacon into bite size pieces and cook in the butter over medium heat.
• Lift beef from marinade, dry with paper towels, and add it in batches to the pan with the bacon. Brown each batch of meat then remove from pan. Reserve the marinade.
• Transfer bacon and meat to a casserole baking dish. Sprinkle salt, pepper and flour evenly over the meat. Bake meat in the oven uncovered for 10 minutes. Then remove from the oven and set aside.
• Reduce oven heat to 325℉.
• Meanwhile, add 1 tablespoon of butter to the bacon grease. Sauté the carrots and onion in the same pan on the stove, about 8 minutes. Add tomato paste, thyme, and parsley. Stir in the reserved wine marinade and gf beef broth.

  Bring to a gentle boil for 5 minutes. Then pour over the meat in the casserole dish. Cover and bake for 2 1/2 hours.
• Finally, sauté mushrooms in the remaining tablespoon of butter for about 5 minutes. Set aside in a bowl.

  When the beef is done, place a colander in the pan and pour the meat and sauce into the colander so the sauce drains into the pan. Return the beef bourguignon to the casserole dish.

  Bring sauce to a gentle boil for 8 minutes. Then pour over meat, remove the bay leaves and stir in the sautéed mushrooms.

Notes

Add 3-4 hours to the total time for marinating your meat.

Slow Cooker option:

You can make this delicious dish in your slow cooker.

When you get to Step 5, transfer bacon and browned meat to your slow cooker. Sprinkle salt, pepper, and flour evenly over the meat.

Then jump to Step 7 to sauté your vegetables and prepare your sauce. And pour over the meat in your slow cooker. Cover and cook for 7 hours on low and let your slow cooker do it's magic.

Nutrition

Calories: 380kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.