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.
Servings 6
Calories 380kcal
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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