Go Back
+ servings

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
Keyword Beef Bourguignon, Easy Beef Bourguignon, gluten free, Inspired by Julia Child's Boeuf A La Bourguignon
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Calories 380kcal
Author Barbara Bianchi


  • 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


  • 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.


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.


Calories: 380kcal