Monday, October 8, 2012

Slow-Cooked Gluten-Free Beef Bourguignon

I'm a sucker for a good stew, especially on cold fall or winter days when my body craves something hearty.  This is my GF adapted version of the very classic French dish, Beef Bourguignon. As I'm sure many of you know, Beef Bourguignon typically contains flour, which thickens the broth. Luckily, I have found that I don't miss this ingredient in the dish at all! If anything, the flour hinders the abundance of flavors found in the broth.

My husband recently cooked up a batch on a Sunday and I snapped a few photos of the process and the finished product.

Here's our recipe... We hope you enjoy :)

-The Gluten Free Yogi

Here's a shot of the vegetables and meat just before we poured in the red wine...
Gluten-Free Slow-Cooked Beef Bourguignon

Yields 6-8 servings

1 tablespoon Extra Virgin Olive Oil
8 ounces of organic, gluten-free bacon, chopped (recommended GF brand: Applegate Farms)
2.5 pounds of grass-fed chuck roast beef, cubed
Sea salt to taste
Freshly ground black pepper to taste
1/2 pound of organic carrots, sliced into medallions
1/2 pound of organic small potatoes, sliced in quarters
2 small organic yellow onions, diced
4 cloves organic garlic, minced
1 bottle of inexpensive, dry wine (I recommend Yellow Tail Pinot Noir, which is GF!)
1 cup of organic beef broth
1 teaspoon fresh organic thyme leaves
1 tablespoon fresh organic rosemary leaves, finely minced
1 bag of frozen organic peas
1 bag of frozen organic pearl onions
1 pound of fresh organic mushroom caps, chopped

In a dutch oven or slow-cooker, cook the bacon over medium heat. Stir occasionally until the bacon browns. Remove the bacon with a slotted spoon and place on a large plate lined with an unbleached paper towel (to soak up some of the grease).

On another large plate, dry the beef cubes with paper towels and then season them with salt and pepper. In small batches, add the beef cubes to the pot and sear the outside (it's OK if they're still pink in the middle). Remove the cooked cubes and set aside on another plate.

Toss in the carrot medallions, sliced potatoes, and diced onion and season with salt and pepper. Cook until the onions are cooked through. Add the garlic and cook for just a minute more. 

Pour the entire bottle of wine into the pot, then the beef broth, and sprinkle with the thyme and rosemary. Next, add the frozen peas and pearl onions, bacon and beef. Cover and let cook on medium low heat.

In a separate pan, saute the chopped mushroom caps and then toss them into the pot. 

Cover and slow cook the stew for 6 hours. The beef should become extremely tender and break apart easily with a spoon. Serve and enjoy!

I recommend serving this dish with toasted Udi's Bread and Extra Virgin Olive Oil seasoned with sea salt and cracked red pepper.  It's delicious :)

Here's a shot of the delicious finished product!


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