Julia's Simplified Beef Bourguignon Gluten Free

I have simplified Beef Bourguignon, making it easier to get this delicious, succulent, and sumptuous stew on the table. Beef Bourguignon (or Burgundy beef stew) is a French classic popularized in the United States by Julia Child. I’ve taken Julia’s recipe and streamlined it, making it easier for us to make over a weekend or even on a weekday if you will be home during the day.

📝 Ingredients

• Mashed potatoes, cooked rice, or boiled gluten-free noodles
• Chopped fresh parsley, for garnishing
• 2 lb (907g) small cremini mushrooms, cleaned and quartered
• 2 tbsp butter
• 1 clove garlic, finely minced
• 1/2 tsp dried thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 3 lb (1.36kg) lean beef, such as London broil, sirloin, or boneless chuck roast cut into 2-inch cubes (excess fat discarded)
• 5 carrots, trimmed and sliced thickly
• 2 medium onions, coarsely chopped
• 2 tbsp all-purpose flour or gluten-free flour blend* See Note below
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 1 (750 ml) bottle medium red wine such as burgundy, merlot, or pinot noir
• 3 cups (710 ml) rich beef stock
• 1 tbsp tomato paste
• 8 pieces thick-sliced bacon, chopped
• 3 cloves garlic, finely minced
• 2 shallots, sliced
• 1 tsp dried thyme leaves
• 1 bay leaf
• 16 oz (454g) frozen pearl onions (no need to thaw)

👨‍🍳 Instructions

1. 1Prepare the Ingredients: Cut the beef into cubes...: Prepare the Ingredients: Cut the beef into cubes and pat dry with paper towels. Set aside. Chop the carrots and onions; place in a bowl. In a small bowl, combine the flour with the salt and pepper. In a very large bowl, combine the wine, beef stock, and tomato paste. Whisk until smooth. Chop the bacon and prep the garlic and shallots.
2. 2Preheat the oven to 325°F (163°C). Place a...: Preheat the oven to 325°F (163°C). Place a rack in the lower third of the oven and leave enough room for the big pot to fit.
3. 3Make the Stew: Heat a large ovenproof Dutch...: Make the Stew: Heat a large ovenproof Dutch oven or other heavy pot witha tight-fitting lid over medium heat. Cook the bacon until the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
4. 4Working with about 1/3 of the beef at...: Working with about 1/3 of the beef at a time, add to the bacon drippings in the pan and cook until browned on all sides, turning as needed with tongs. When browned, use a slotted spoon to transfer the beef to a large bowl. Repeat with half the remaining beef, cooking in two batches so that the beef gets browned and doesn’t steam.
5. 5When all the beef is browned and has...: When all the beef is browned and has been placed in the large bowl, add the carrots and onions to the Dutch oven. Cook, stirring regularly, about 3 minutes or until they have softened slightly. Add a little oil if needed. Reduce the heat to medium-low, add the beef and bacon to the vegetables, and sprinkle with the seasoned flour, tossing to evenly distribute the flour. Cook, stirring often, 3 minutes.
6. 6Add the wine/stock mixture to the beef. With...: Add the wine/stock mixture to the beef. With a wooden spoon, scrape the bottom and sides of the pan, releasing the browned bits and adding their flavor to the stew. This is called deglazing the pan. Stir in the garlic, shallots, thyme, bay leaf and pearl onions, cover with a tight fitting lid and place in the hot oven.
7. 7Cook the beef for 3 to 4 hours...: Cook the beef for 3 to 4 hours or until fork tender, stirring occasionally. When the meat is tender, remove from the oven and set on the stove, still covered, to rest while you make the mushrooms.
8. 8Cook the Mushrooms: In a skillet, melt the...: Cook the Mushrooms: In a skillet, melt the butter over medium heat. Add the quartered mushrooms and sauté for about 4 minutes or until they have given off their liquid, begun to brown, and are starting to become tender. Add the garlic, thyme, salt, and pepper to taste. Cook another 30 seconds or until the garlic is fragrant, stirring and being careful not to burn it. Transfer the mushroom mixture to the beef and vegetable stew, stirring to combine. Taste and adjust seasonings with salt and pepper.
9. 9Serve the stew over mashed potatoes, cooked rice...: Serve the stew over mashed potatoes, cooked rice or boiled gluten-free noodles. Sprinkle with chopped parsley and serve hot.