Beef Bourguignon


As much as I respect Julia Child and her culinary expertise…. I have modified her famous version of Beef Bourguignon.  Check it out!  It has the longest steps ever, no wonder people are intimidated to make this dish!  Don’t worry, I have made a much easier version, which yields the same delicious results.  It’s basically the same ingredients, but I have simplified the steps and made it a true one pot dish, more suitable to my cooking style.

Beef Bourguignon

  • 8 oz bacon, chopped
  • 3 lbs stewing beef, cubed
  • kosher salt
  • 1 large sweet onion, chopped
  • 1 lb carrots, sliced
  • 5 cloves garlic, chopped
  • 1 lb sliced mushrooms
  • 2 tablespoons tomato paste
  • 3 cups red wine
  • 2 cups beef broth
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh
  • 2 bay leaves
  1. Heat a large dutch oven.  Cook bacon until crisp, then remove with a slotted spoon into a large bowl.
  2. Season beef with kosher salt and saute in hot bacon grease.  Sear the meat in batches, and place browned beef in the bowl with cooked bacon.
  3. Saute onions and carrots for 3 minutes.
  4. Add garlic, cook for another minute until fragrant.
  5. Add mushrooms and cook down for 5 minutes.
  6. Return beef and bacon back to the pot.
  7. Stir in tomato paste.
  8. Add red wine, broth, thyme and bay leaves.  Bring to a boil.
  9. Then turn burner down to low, cover dutch oven with lid and simmer for 3 hours or bake in an oven at 300.
  10. Serve warm over cauliflower mash, gf noodles or with boiled potatoes (which is what is traditionally served with this dish).

*Check stew periodically during cooking time and give it a stir.  At the end of the 3 hours, if there is still alot of cooking liquid, I like to cook it on high and boil it down to cook off some of the liquid.  This makes the soup more flavorful and intense in flavor.  Do not add any salt until the very end.  You may not need to add any because of the salty bacon, broth and salted beef.  You can always add salt later, but you can’t fix a salty dish.

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6 Responses to Beef Bourguignon

  1. Michelle Lindahl says:

    Wow that looks good and low carb! I’m gonna try it in my crock pot tomorrow which I know means more than one pot. Michelle you have inspired me to go gluten free! It matches up with low carb and the more I research the more I’m convined wheat really isn’t that good for me. Thanks!

  2. Amy B says:

    This looks wonderful! We’ve been gluten-free for 4 years, and I always appreciate a website with more gluten free dishes. You have a really nice selection!

  3. Amy Bearce says:

    Thank you for the recipes! We’ve been gluten-free for four years and it’s always lovely to find some more recipes to try!

  4. John M says:

    Just finished dinner – GREAT recipe – made me look great! The cauliflower purée is a must for this dish. So good. THANK YOU!!! best-jm

  5. Michelle Boothby says:

    I just made this recipe for dinner tonight. What a mouth explosion!!!! It was absolutely divine! My family loved it as did I!! I served it with a side of bite size boiled potatoes. We ended up putting the potatoes in a bowl and then put put the main course over the potatoes! YUMMY!! Next time I make this, I am going to put the potatoes into the Beef Bourguignon about a half hour before it is done. The potatoes will thicken it up even more and take on the flavor of the broth! Thank you for this recipe!

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