Gluten Free Beef Bourguignon

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

Admittedly, beef bourguignon is not the quickest recipe but it is easy enough. Anyway, most of the time it is bubbling in the oven filling the whole house with its wonderful aroma.

It was a splendid birthday and tonight guess what my son requested for dinner? Leftovers! Beef Bourguignon is even better the next day.

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.

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 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. 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 mushrooms.

Serve and enjoy!

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Gluten Free Beef Bourguignon

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

Cook Time 3 hours

Total Time 3 hours 20 minutes

Servings 6

Author Barbara | The Gluten Free Homestead

Ingredients

• 2 1/2 cups red wine Chianti or Burgundy
• 3 bay leaves
• 3 cloves garlic minced
• 3 pounds of beef cut into cubes
• 1 package Applegate Sunday bacon
• 4 tablespoons butter divided
• 2 tablespoons Bob’s Red Mill GF All Purpose Baking Flour
• 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 boullon
• 16 ounces mushrooms sliced

Instructions

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