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Gluten-Free Beef Bourguignon

A rich, slow-simmered French beef bourguignon made completely gluten free, with tender beef, smoky bacon, red wine, and vegetables in a glossy, velvety sauce.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 6
Calories 520 kcal

Ingredients
  

  • 2.5 lb beef chuck, cut into 2-inch cubes
  • 1 tsp fine sea salt
  • 0.5 tsp freshly ground black pepper
  • 3 tbsp olive oil, divided
  • 6 oz thick-cut bacon, diced (gluten-free brand)
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into 1/2-inch rounds
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp cornstarch (gluten free)
  • 2 cups dry red wine
  • 2 cups gluten-free beef broth, low sodium
  • 1 tbsp gluten-free Worcestershire sauce
  • 2 tsp dried thyme
  • 2 bay leaves
  • 10 oz cremini mushrooms, quartered
  • 1 tbsp unsalted butter
  • 0.25 cup fresh parsley, chopped

Instructions
 

  • Season the beef cubes evenly with the fine sea salt and freshly ground black pepper, tossing to coat all sides.
  • In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Add the seasoned beef in batches, searing until well browned on all sides, about 6–8 minutes per batch. Transfer browned beef to a plate and set aside.
  • In the same pot, add the diced bacon and cook over medium heat, stirring occasionally, until the fat renders and the bacon is lightly crisp, about 6–8 minutes. Use a slotted spoon to transfer the bacon to the plate with the beef, leaving the rendered fat in the pot.
  • Add the remaining 1 tablespoon of olive oil to the pot if needed. Stir in the diced yellow onion and sliced carrots. Cook over medium heat, stirring often, until the onion is softened and lightly golden, about 5–7 minutes.
  • Stir in the minced garlic and cook for 30–60 seconds until fragrant, being careful not to let it burn.
  • Add the tomato paste to the pot and cook, stirring constantly, for 1–2 minutes to deepen its flavor and slightly darken its color.
  • Sprinkle the cornstarch evenly over the vegetables and stir well to coat. Cook for 1 minute to remove the raw taste of the cornstarch.
  • Pour in the dry red wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the mixture come to a gentle simmer for 3–4 minutes to slightly reduce.
  • Stir in the gluten-free beef broth, gluten-free Worcestershire sauce, dried thyme, and bay leaves. Mix until everything is well combined.
  • Return the seared beef and cooked bacon, along with any accumulated juices, to the pot. Stir to distribute evenly in the sauce.
  • Bring the stew just to a simmer, then reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar, and let the beef bourguignon gently simmer for 2 to 2.5 hours, stirring occasionally, until the beef is very tender.
  • About 20 minutes before serving, melt the unsalted butter in a skillet over medium heat. Add the quartered cremini mushrooms and cook, stirring occasionally, until they release their moisture and become browned and tender, about 8–10 minutes.
  • Stir the sautéed mushrooms into the simmering beef bourguignon and cook for an additional 10 minutes to allow the flavors to meld.
  • Remove the bay leaves from the pot and discard. Taste the sauce and adjust seasoning with additional salt and pepper if desired.
  • Just before serving, sprinkle the chopped fresh parsley over the beef bourguignon. Ladle into warm bowls and serve hot.