Gluten Free Beef Bourguignon

Transform your kitchen into a French bistro with this Gluten Free Beef Bourguignon recipe. Indulge in the exquisite combination of slow-cooked beef, burgundy wine, smokey bacon, and savory herbs. And you can bake it in the oven or let your slow cooker do the work.

Yesterday marked a special day as it was my son’s birthday, and I wanted to create a memorable dinner. For the occasion, I decided to whip up a delightful gluten free beef bourguignon – a French twist on the classic beef stew.

To start off, marinating the meat and coating it with flour is key to achieving that tender texture. As the meat soaks in its flavors, wine works its magic, imparting a wonderful taste to create a velvety sauce that elevates the dish.

Drawing inspiration from Julia Child’s Boeuf A La Bourguignon, I must admit that while this gluten free beef bourguignon may not be the quickest recipe, it’s certainly manageable. The majority of the time, it’s bubbling away in the oven, filling the entire house with its irresistible aroma.

Now, you  might be wondering…

Can you make beef bourguignon in your slow cooker?

The answer is a resounding yes! You can make this delicious dish in your slow cooker.

However, there’s a crucial step for flavor that involves searing in a skillet. So, kick off the process in your trusty skillet and then, if you prefer, transfer everything to the slow cooker. Also, sauté your vegetables and prepare that delicious sauce right there in the skillet before pouring it over the meat in the slow cooker.

Alright, let’s get cooking! Here’s a rundown of the ingredients you’ll need for this delightful 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.

To begin, marinate beef cubes 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℉.

Next, melt 1 tablespoon of butter in a pan. Then cut up your bacon. French cooks like to use a nice thick-cut bacon. It’s perfect for cutting into small strips (lardons). Cook the cut-up bacon in the butter over medium heat.

Now, 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. Try not to cook the beef cubes all the way through. You only want a slight sear for added flavor.

Reserve the marinade for later to use in your sauce. 

Transfer bacon and meat to a 9-inch by 3-inch deep 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. In the same pan, sauté the carrots and onion 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 and set aside.

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. Then 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 with my crowd-pleasing Roasted Potatoes or Ranch Mashed Potatoes from a blogger friend’s site. Please note, her site may include non-gluten-free options.

More serving suggestions for beef bourguignon

• a crisp side salad
• gluten free egg noodles
• peas or green beans
• crusty gluten free garlic bread or Socca French flatbread to sop up the rich gravy.

Pro tips and recipe notes

Can I make Beef Bourguignon ahead of time? Yes, it often tastes even better when reheated. Allow flavors to meld overnight for an enhanced dining experience.

Can I freeze leftover Beef Bourguignon? Absolutely! Allow it to cool before transferring to a freezer-safe container. Reheat gently for a convenient and delicious meal.

The birthday celebration was fantastic, and you won’t believe what my son requested for dinner tonight – leftovers! Beef Bourguignon tastes even more incredible the day after.

I hope you enjoy the rich flavors of this classic French dish. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

Check out our full recipe index for more yummy gluten-free and low-carb dishes to enjoy. They’re not just tasty—they’re good for you too!

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Amazing Slow Cooker Pot Roast You’ve Got To Try – This roast is tender, succulent, and seasoned-just-right. Not only is this simple to prepare, but you’re sure to get two thumbs up from everyone at the table.

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Gluten Free Beef Bourguignon

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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

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Marinating time 3 hours hours

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 rump or chuck roast, cut into 2-inch cubes

For browning meat and then the flour:

• 6 ounces of 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.
  2 1/2 cups red wine, 3 cloves garlic, 3 pounds of beef, 3 bay leaves
• 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.
  6 ounces of bacon
• 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. Try not to cook the beef cubes all the way through. You only want a slight sear for added flavor.

  Reserve the marinade for later to use in your sauce.
• 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.
  2 tablespoons Bob’s Red Mill GF All Purpose Baking Flour, 1 1/2 teaspoon salt, 1/4 teaspoon pepper
• 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.
  1 onion, 2 carrots, 1 tablespoon tomato paste, 1 teaspoon thyme, 1 teaspoon parsley, 1 1/2 cups gluten free bouillon
• Finally, sauté mushrooms in the remaining tablespoon of butter for about 5 minutes. Set aside in a bowl.
  16 ounces mushrooms
• 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

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 its magic.

Make ahead:

Beef Bourguignon is a great make ahead dish. It tastes even better when reheated. Allow flavors to meld overnight for an enhanced dining experience.

Beef Bourguignon freezes well, too. Allow it to cool before transferring to a freezer-safe container. Reheat gently for a convenient and delicious meal.

Nutrition

Calories: 380kcal

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