Gluten Free Beef Bourguignon (Beef Burgundy, or Beef in Red Wine) is a classic French dish, you can make it Paleo too!
How to make Gluten Free Beef Bourguignon (Beef Burgundy)
My Gluten Free Beef Bourguignon is an easy weeknight version of a French classic made popular many years ago by Julia Child.
There are many variations of Beef Bourguignon (or Beef Burgundy as it’s also known) with slightly differing ingredients but all have red wine, and some have beef stock in addition to the wine.
As I’m making this for a weeknight family meal I have included beef broth and red wine, but if you were making this for a dinner party or if you want a richer sauce you can omit the broth and replace it with red wine only.
I have included instructions for you to make it in your slow cooker or crockpot if you prefer to cook it that way.
Gluten Free Beef Bourguignon (Beef Burgundy)
- 3 lb boneless chuck, cubed 1.360kg
- 2 tbsp olive oil
- 2 onions chopped
- 5 large carrots cut into large chunks
- 2 leaves bay
- 2 sprigs fresh thyme
- 1 lb white mushrooms, halved 453g
- 24 floz gluten free beef stock 750mls
- 2 cloves garlic
- 2 cups red wine 500mls
- 3 tbsp cornstarch arrowroot for paleo
- 1/2 tsp salt
- 1 tsp pepper
- Parsley chopped for garnish
PLEASE READ NOTES FIRST
I made this in a dutch oven that can be used both on the stovetop and in the oven, you can also use a crockpot or slow cooker, instructions at the end.
Brown the meat in your Dutch Oven with a tablespoon or so of olive oil, do it in batches so that the meat is nicely browned, if you crowd the pan you'll end up with steamed meat.
Now add the sliced onions and carrots and scrape up the meaty bits from the base of the pan. Add back the meat, herbs, garlic, seasoning, and the wine and broth.
Bring the stew to a simmer on the stove top, then transfer the pot with a tight fitting lid on into the oven at 275f and cook for 1.5hrs or until meat is tender. (See end of recipe for slow cooker instructions)
While the beef is cooking in the oven, clean the mushrooms with a paper towel and cut them in half.
When the stew is cooked move the pot to the stovetop but do not turn on the burner yet.
Add the cornstarch to 2 - 3 tbsp cold water and mix well, now add it to the stew and stir thoroughly.
Turn up the heat to medium and watch the stew and continue to stir until it thickens.
Garnish with chopped parsley and serve with mashed potatoes or pasta.
SLOW COOKER INSTRUCTIONS
Follow the directions but instead of adding the meat to a dutch oven and baking in the oven. Add it to your slow cooker, reduce the liquid by 1/2 cup less red wine and 1 cup less beef broth.
Cook on high for 3-4 hrs until meat is tender, timing will vary depending on your slow cooker.
Add the mushrooms in the last 30 minutes of cooking.
To thicken the sauce pour off the juices into a pan and add the cornstarch mixture as described above, then pour the thickened gravy back into the slow cooker and mix well.
There are many variations of Beef Bourguignon with slightly differing ingredients. All have red wine, and some have beef stock in addition. As I'm making this for a weeknight family meal I have included some beef broth and some red wine, but if you were making this for a dinner party or if you want a richer sauce you can omit the broth and replace it with wine only.