Beef Bourguignon

Classic French stew with tender beef, red wine gravy, bacon, and carrots—perfect for hearty dinners!

For the Beef:

• 2 tablespoons olive oil
• 6 ounces bacon, diced
• 3 pounds beef chuck, cut into 2-inch cubes
• onion powder
• 2 large carrots, sliced
• garlic powder
• 1/4 cup all-purpose gluten free flour
• 2 cups red wine (Burgundy or Pinot Noir recommended)
• 2-3 cups beef stock
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves or dried thyme
• 1 bay leaf

For the Mushrooms:

• 2 tablespoons dairy free butter
• 1 pound mushrooms, sliced

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Instructions

1. Prepare the Beef:
   • Heat olive oil in a heavy-based pot or Dutch oven. Sauté the bacon until crisp, then remove and set aside.
   • In the same pot, sear the beef in batches until browned. Remove and set aside.
2. Cook Vegetables:
   • Add carrots to the pot and cook until soft.
3. Combine and Simmer:
   • Return the beef and bacon to the pot. Sprinkle with flour, onion and garlic powder and stir to coat.
   • Add wine, beef stock, tomato paste, thyme and bay leaf. Bring to a simmer.
4. Cook:
   • Cover and cook in the oven at 350°F (175°C) for 2-3 hours, or simmer on the stovetop until the beef is tender.
5. Prepare Mushrooms and Onions:
   • In a skillet, melt butter and sauté  mushrooms until browned.
6. Combine and Serve:
   • Add the mushrooms to the stew. Let it simmer uncovered for 10 minutes. Adjust seasoning with salt and pepper.
7. Serve:
   • Serve with mashed potatoes, rice, or crusty bread.

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