Beef Bourguignon

Ingredients

• 2 lbs Beef chuck, cut into 1-inch cubes
• 2 tbsp Gluten-free all-purpose flour blend
• 2 tbsp Olive oil
• 4 slices Bacon, thick-cut, diced
• 1 large Yellow onion, chopped
• 2 medium Carrots, peeled and sliced
• 2 stalks Celery, chopped
• 3 cloves Garlic, minced
• 2 tbsp Tomato paste
• 3 cups Dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon)
• 2 cups Beef broth, gluten-free
• 1 tsp Dried thyme
• 1 leaf Bay leaf
• 8 oz Cremini mushrooms, quartered
• 2 tbsp Fresh parsley, chopped
• to taste Salt and pepper

Instructions

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   Season beef with salt and pepper. Dredge beef in gluten-free flour, shaking off excess.

3. 3

   In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown beef in batches, being careful not to overcrowd the pot. Remove beef and set aside.

4. 4

   Add bacon to the pot and cook until crispy. Remove bacon and set aside, leaving bacon fat in the pot.

5. 5

   Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and tomato paste and cook for 1 minute more.

6. 6

   Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer.

7. 7

   Return beef and bacon to the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the preheated oven.

8. 8

   Braise in the oven for 2.5-3 hours, or until beef is very tender.

9. 9

   Remove from oven. Stir in mushrooms and cook on the stovetop over medium heat for about 10 minutes until mushrooms are tender.

10. 10

    Remove bay leaf. Stir in fresh parsley. Season with salt and pepper to taste. Serve hot.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.