Gluten-Free Beef Bourguignon
By the Gluten Free Recipes team ·
Enjoy the rich, savory flavors of this classic French stew, reimagined to be entirely gluten-free. Tender chunks of beef are braised in a robust red wine sauce, infused with aromatic garlic and herbs, creating a deeply satisfying and comforting meal perfect for any occasion.
At a glance: This hard dinner recipe yields 4 servings in about 3h (30 min prep, 150 min cook). It uses 12 ingredients — including beef chuck, olive oil, garlic — and walks through 6 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Beef Bourguignon: When preparing this dinner recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Beef Bourguignon: This recipe is naturally gluten-free, relying on naturally GF ingredients and certified gluten-free broths and tamari. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup dry red wine (like Pinot Noir or Burgundy)
- 2 cups GF beef broth
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp tomato paste
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
- 1 sprig fresh thyme (optional)
- 1 bay leaf
Instructions
- 1
Pat the beef chuck cubes thoroughly dry with paper towels, as this helps achieve a better sear. Season the beef generously with salt and black pepper, ensuring each piece is coated. Set aside.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully add the seasoned beef cubes in a single layer, working in batches if necessary to avoid overcrowding the pot. Sear the beef for about 3-4 minutes per side, until deeply browned and a beautiful crust has formed.
- 3
Remove the seared beef from the pot and set aside on a plate. Reduce the heat to medium and add the minced garlic to the pot, sautéing for about 1 minute until fragrant, being careful not to burn it. Stir in the tomato paste and cook for another minute, allowing it to deepen in color.
- 4
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, which add immense flavor. Let the wine simmer and reduce by about half, which should take approximately 5-7 minutes, concentrating its flavor. Add the GF beef broth, GF tamari, fresh thyme sprig, and bay leaf to the pot.
- 5
Return the seared beef cubes to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a gentle simmer, then cover the pot tightly and reduce the heat to low. Let it braise for at least 25-30 minutes, or until the beef is tender and easily pierced with a fork. The sauce should have thickened slightly.
- 6
In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water to create a smooth slurry. Stir this slurry into the simmering stew, and cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency. Remove and discard the thyme sprig and bay leaf before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Pat beef dry with paper towels before browning — surface moisture causes steaming instead of searing.
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