Beef Bourguignon

Name: Beef Bourguignon
Prep time: 1 h
Cook time: 8 h
Total time: 9 h
Cuisine: European, French, Mediterranean
Ingredients: Carrots - 8 oz, 2 inch pieces; Onions, medium - 1 , diced; Garlic - 4 cloves , chopped; Bacon - 6 slices , diced; Mushrooms, any button - 8 oz , quartered; Beef, sirloin or boneless chuck - 1 lb , 2" cubes; Tomato paste - 2 Tbsp; Flour, any gluten-free - 1/4 cup (sub almond flour / meal); Thyme, fresh - 3 Tbsp; Salt - 1/2 tsp; Black pepper - 1/4 tsp; Red wine - 1 1/2 cups (Pinot Noir, Cabernet, Merlot, or red blends are great options; sub beef stock); Stock, beef - 2 cups; Bay leaves - 2; Potatoes, russet - 1 lb , peeled and cubed; Creme fraiche - 3 Tbsp (sub plain or Greek yogurt); Stock, any type (sub milk) - 3 Tbsp

12 steps

Prep:1hCook:8h

Updated at: Wed, 16 Aug 2023 19:34:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories436.4 kcal (22%)

Total Fat22.1 g (32%)

Carbs24.4 g (9%)

Sugars5.2 g (6%)

Protein24.5 g (49%)

Sodium636 mg (32%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8 ozCarrots

4 clovesGarlic

6 slicesBacon

8 ozMushrooms

any button, quartered

1 lbBeef

sirloin, or boneless chuck, 2" cubes

2 TbspTomato paste

¼ cupFlour

any gluten-free, sub almond flour / meal

3 TbspThyme

fresh

½ tspsalt

¼ tspBlack pepper

1 ½ cupsRed wine

Pinot Noir, Cabernet, Merlot, or red blends are great options, sub beef stock

2 cupsStock beef

2bay leaves

Mashed Potatoes

1 lbPotatoes

russet, peeled and cubed

3 TbspCreme fraiche

sub plain or Greek yogurt

3 TbspStock

any type, sub milk

Instructions

Step 1

Prep

Step 2

Carrots / Onions / Garlic / Bacon - Prep as directed. Combine carrots and onions in one container. Store garlic and bacon in their own containers. (Can be done up to 5 days ahead)

Step 3

Mushrooms / Beef - Prep as directed. Store separately. (Can be done up to 3 days ahead)

Step 4

Dry and season beef - Pat beef dry with paper towels. (This will help it to brown.) Season with some salt and pepper. (Can be done up to 3 days ahead)

Step 5

Slow cook beef - Heat a Dutch oven over medium heat. Add bacon and saute until lightly golden brown, ~5 minutes. Transfer bacon to a paper towel-lined plate. Add beef to bacon grease and cook on all sides until deep golden brown, 8 to 10 minutes. Transfer beef to plate with bacon. In remaining fat in pan, saute carrots, onions, and mushrooms until onions are tender, ~5 minutes, adding some oil if the pan starts to look dry. Add garlic, tomato paste, gluten-free flour, thyme, salt, and black pepper. Stir until no dry spots remain. Pour wine over vegetables and bring to a simmer. Add beef stock and bay leaves. Return beef and bacon to pot and bring back to a simmer. Simmer everything together for 5 minutes. Transfer to a slow cooker and cook until the beef is very tender, low for 8 to 10 hours (high for 4 to 5 hours). Dutch oven optional, keep on low for 8-10 hours, checking for burning and stirring. (Can be done up to 2 days ahead)

Step 6

Potatoes / Parsley (if using) - Prep as directed.