Gluten-Free Beef Bourguignon

Ingredients

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• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 medium carrots, cut into 1-inch pieces
• 1 medium onion, chopped
• 8 oz cremini mushrooms, quartered
• 1 cup pearl onions, peeled (frozen is fine)
• 1 tbsp butter
• 1 cup dry red wine (like Pinot Noir or Burgundy)
• 2 cups gluten-free beef broth Shop
• 2 tbsp gluten-free tamari or coconut aminos Shop
• 1 tbsp tomato paste Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 1 sprig fresh thyme (optional)
• 1 bay leaf Shop

Instructions

1. 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. 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. 3 Remove the seared beef from the pot and set aside on a plate. Reduce the heat to medium and add the chopped onion and carrots and cook 5 minutes, then add the minced garlic, 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. 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 gluten-free beef broth, gluten-free tamari, fresh thyme sprig, and bay leaf to the pot.
5. 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 2-2 1/2 hours, until the beef is fork-tender. Meanwhile, brown the mushrooms and pearl onions in the butter in a skillet over medium-high heat, 8-10 minutes, and stir them into the stew for the last 30 minutes.
6. 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

• Sear the beef in batches until deeply browned. This step builds most of the stew's flavor.
• Cook the tomato paste in the pot for a minute before adding the wine. It deepens the color and flavor.
• Brown the mushrooms and pearl onions in a separate pan before they go in, so they add flavor to the bourguignon instead of water.

Common questions