Gluten Free Beef Bourguignon
Yesterday was my son’s birthday and I wanted to prepare a special dinner. Gluten free beef bourguignon is a french version of beef stew. Marinating your meat and then flouring it makes it nice and tender. The wine imparts its wonderful flavor for a delicious velvety sauce.
Admittedly, beef bourgigon is not the quickest recipe but it is easy enough. Anyway most of the time it is bubbling in the oven filling the whole house with its wonderful aroma.
It was a splendid birthday and tonight guess what my son requested for dinner? Leftovers! Beef Bourgigon is even better the next day.
Recipe for Gluten Free Beef Bourguignon:
2 1/2 cups red wine (Chianti or Burgundy)
3 bay leaves
3 cloves garlic, minced
3 pounds of beef, cut into cubes
1 package Applegate Sunday bacon
4 tblsp butter, divided
2 tblsp. Bob’s Red Mill GF All Purpose Baking Flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 onion, sliced
2 carrots, sliced
1 tbls. tomato paste
1 tsp. thyme
1 tsp. parsley
1 1/2 cups gluten free beef boullion
16 oz. mushrooms, sliced
Marinate beef in a covered dish with wine, garlic, and bay leaves in the refrigerator for about 3-4 hours.
Preheat oven to 425℉
Melt 1 tablespoon of butter in a pan. Cut bacon into bite size pieces and cook in the butter over medium heat.
Lift beef from marinade and add it in batches to the pan with the bacon. Brown each batch of meat then remove from pan. Reserve the marinade.
Transfer bacon and meat to a casserole baking dish. Sprinkle salt, pepper and flour evenly over the meat. Bake meat in the oven uncovered for 10 minutes. Then remove from the oven and set aside.
Reduce oven heat to 325℉.
Meanwhile, add 1 tablespoon of butter to the bacon grease. Sauté the carrots and onion in the same pan on the stove, about 8 minutes. Add tomato paste, thyme, and parsley. Stir in the reserved wine marinade and gf beef broth. Bring to a gentle boil for 5 minutes. Then pour over the meat in the casserole dish. Cover and bake for 2 1/2 hours.
Finally, sauté mushrooms in the remaining tablespoon of butter. When the beef is done, place a colander in the pan and pour the meat and sauce into the colander so the sauce drains into the pan. Return the beef bourguignon to the casserole dish. Bring sauce to a gentle boil for 8 minutes. Then pour over meat, remove the bay leaves and sir in the mushrooms. Serves 6
Approximate preparation time: 20 minutes + marinating in the refrigerator
Approximate cook time: 3 hours
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