Gluten Free Beef Bourguignon
Gluten-free beef bourguignon is a delicious, rich beef stew cooked in a red wine sauce. This easy version of the French classic beef burgundy recipe is made without flour or gluten. It's sumptuous enough for a special occasion but simple enough for a family meal.
Equipment
- Slow cooker or large lidded casserole dish
- Frying pan (or oven proof slow cooker insert)
Ingredients
- 500 g stewing steak cut into approx 2cm cubes
- 150 g back bacon or lardons cut into approx 1.5cm cubes
- 2 onions peeled and roughly chopped
- 2 large carrots diced into 1.5 cm cubes
- 150 g button mushrooms halved, or quartered if large
- 1 clove garlic peeled and very finely chopped
- 2 bay leaves
- 1 teaspoon fresh thyme leaves or use ½ teaspoon dried thyme
- 250 ml red wine
- 1 beef stock cube
- 1.5 tablespoon cornflour
- 1 tablespoon tomato puree
- 100 ml water
Instructions
- Heat a large frying pan over a medium heat. Fry the bacon until the fat starts to run and the bacon starts to turn golden in places. Remove the bacon from the pan and set aside.
- Fry the onions and carrots in the bacon fat until starting to soften and turn brown. Add the garlic and fry for a couple of minutes longer. Remove the vegetables from the pan and add to the casserole.
- Add a tablespoon of olive oil to the hot pan and brown the beef for a few minutes. It should start to go brown in places. Remove the beef from the pan and add to the casserole.
- Fry the mushrooms in the remaining oil until starting to brown. Set aside.
- Stir the cornflour, stock cube and tomato puree into the wine and mix well. Add 100ml water and stir again. Add the liquid to the casserole, along with the herbs. Stir and cover with the lid.
- Cook in a preheated oven at 140 degrees for 2 hours. Stir in the mushrooms and bacon and cook for a further 30 minutes.
- If using a slow cooker, cook on high for 4 hours or low for 8 hours. Add the mushrooms and bacon for the final hour of cooking time.
- Remember to remove the bay leaves before serving!
Notes
- You can use smoked or unsmoked bacon depending on your preference. You can also use streaky bacon, but there will be more fat in the dish.
- I used lean diced stewing beef. If you buy beef from the supermarket, the cut is not always clearly labelled, but if you are buying from the butchers, chuck steak is perfect. You could also use beef shin if you prefer.
- If you can find them, you can also add some tiny pearl onions or mini shallots to the dish. Brown them in a pan and add them at the same time as the mushrooms and bacon.
- Traditionally, beef bourguignon is made with red burgundy wine, made from pinot noir grapes. However, use whatever red wine you prefer.
- You are unlikely to need additional seasoning with the stock cube and bacon. However, if you prefer your dishes more heavily seasoned, add salt and pepper to taste.
- If you want to make double the quantity of the recipe, brown the meat and vegetables in batches rather than overcrowding the pan.
Nutrition
Calories: 361kcalCarbohydrates: 14.4gProtein: 37.5gFat: 11.9gSaturated Fat: 0.5gFiber: 2.5gSugar: 5.2g
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