Gluten-Free Beef Bourguignon Recipe

By: Gillian on August 8, 2012

This gluten-free dinner entrée originated in the Burgundy region of France. It is basically a stew of beef braised in red wine. It is really delicious served with sides of mashed potatoes and a cooked green vegetable, e.g. green beans or broccoli. If there are leftovers, they can be portioned into resealable plastic bags and frozen; thaw and reheat for a quick meal!

1 lb beef stew meat, 1-inch cubes
2 Tbs vegetable oil (more if needed)
2 strips bacon, cut into 1/2-inch squares
1 large carrot, diced
1 celery stalk, diced
1 onion, diced
1 clove of garlic, minced
8 white mushrooms, diced
1 cup beef broth (gluten-free)
1 cup dry red wine, e.g. Burgundy, Pinot Noir, Syrah
2 Tbs brandy
1/2 tsp dried thyme
1 bay leaf
Salt & black pepper
1 1/2 Tbs cornstarch
1/4 cup water

In a large saucepan, heat the oil over medium-high heat and cook the bacon until brown and crispy; remove bacon to a small bowl. Add the beef and cook, stirring until the meat has browned on all sides. Remove the meat to a plate. Add the carrot, celery, onion and garlic to the saucepan and cook until tender. Add the mushrooms and cook until soft (add a little more oil if needed). Return the meat and the bacon to the saucepan. Add the broth, red wine, brandy, thyme and bay leaf. Season with salt and pepper. Bring to a boil and then reduce to a simmer; cover and then cook for 1 1/2 hours. Remove the bay leaf. Mix the cornstarch with the water to make a slurry; add this to the pan with stirring and bring to a boil (more cornstarch slurry can be made and added if further thickening is needed). Adjust flavor with salt and pepper if needed.

4 servings