Gluten-Free Boeuf Bourguignon

Savor the rich, robust flavors of Gluten-Free Boeuf Bourguignon, a classic French comfort dish reimagined for those avoiding gluten. Tender beef chuck is seared to perfection, then slow-braised in a luscious blend of Burgundy wine, gluten-free beef stock, and aromatic herbs like thyme and bay leaf. Crisp bacon, caramelized pearl onions, earthy mushrooms, and sweet carrots create a hearty medley of textures, while a dusting of gluten-free flour ensures a velvety, thickened sauce. Perfect for an elegant dinner party or a cozy family meal, this gluten-free adaptation of the traditional boeuf bourguignon is a crowd-pleasing, flavorful masterpiece. Serve it with creamy mashed potatoes or gluten-free noodles for a truly satisfying experience.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck, cut into 2-inch cubes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Gluten-free all-purpose flour
• 3 tablespoons Olive oil
• 4 ounces Bacon, diced
• 3 cups Red wine (preferably Burgundy)
• 2 cups Beef stock, gluten-free
• 1 tablespoon Tomato paste
• 4 sprigs Fresh thyme sprigs
• 1 leaf Bay leaf
• 1 pound Pearl onions, peeled
• 3 medium Carrots, peeled and sliced into 1-inch chunks
• 1 pound Mushrooms, quartered
• 3 cloves Garlic, minced
• 2 tablespoons Parsley, chopped for garnish

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the beef cubes with salt and pepper, then lightly dust them with the gluten-free flour.

Step 3

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, adding more oil if necessary, ensuring each side is browned well. Remove the beef and set aside.

Step 4

In the same Dutch oven, add the diced bacon and cook until crispy. Remove the bacon and drain on paper towels.

Step 5

Add the remaining tablespoon of olive oil to the pot, then add the pearl onions and carrots. Sauté until lightly browned. Add the garlic and cook for another minute.

Step 6

Pour in the red wine and bring to a boil, scraping up any brown bits from the bottom of the pot.

Step 7

Return the beef and bacon to the pot. Add the beef stock, tomato paste, thyme, and bay leaf. Stir to combine.

Step 8

Bring the mixture to a simmer, cover the pot with a lid, and place it in the preheated oven for 2 hours.

Step 9

After 2 hours, add the mushrooms and continue to cook in the oven for another 30 minutes or until the beef is fork-tender.

Step 10

Remove the pot from the oven and discard the bay leaf and thyme sprigs.

Step 11

Taste and adjust the seasoning with salt and pepper if needed.

Step 12

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	3314.8 grams (3314.8g)

Amount per serving	% Daily Value*
Calories	4295

Total Fat 274.50g	352%
Saturated Fat 96.00g	480%
Polyunsaturated Fat 4.00g
Cholesterol 851mg	284%
Sodium 6837mg	297%
Total Carbohydrate 111.00g	40%
Dietary Fiber 17.40g	62%
Total Sugars 40.00g
Protein 241.00g	482%

Vitamin D 32IU	159%
Calcium 385mg	30%
Iron 32mg	179%
Potassium 6855mg	146%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.7%

Protein: 24.9%

Carbs: 11.4%