Beef Bourguignon - Boozy & Gluten Free

Sunday, October 24th, 2010 | click here to comment

Life has been an incredible whirlwind lately.  Almost everything in my life has changed and I’ve been trying to find stability in life through food and cooking.  I’ve really been looking forward to my decadent, home-cooked Sunday dinners to keep myself sane and have something to look forward to each week.

slab bacon.  this is what dreams are made of.

This week, we attempted and I think successfully executed a gluten-free beef bourgignon.  I looked to my food goddess of everything sinful and wonderful, Ina Garten, for a recipe.  Seriously, everything that woman cooks looks amazing and I love that she stays true to classic dishes and doesn’t shy away from using fat in cooking.  Yes, too much of a good thing can be bad for you, but I’m a firm believer of everything in moderation and that includes butter/fat.

beef and bacon frying in butter and oil.  

Ina has an amazing recipe for Beef Bourginonthat was easy to make and absolutely delicious, if not a tad boozy, but hey, it’s beef braised in wine, it’s supposed to be boozy, right?  I think I had a hangover from eating it, but that could have been the copious amounts of wine I enjoyed with dinner…ahem.  :)

meat resting for the next round

I loved the heartiness of the dish, and the rich, deep flavors of the wine and the autumn feeling from the rosemary.  It all worked so wonderfully together and was a flavor explosion in my mouth with the first bite.  I was worried the beef wouldn’t be tender enough, since the cooking time was a bit short, but it was deliciously tender and full of that lovely wine flavor.

carrots and onions frying

This is not a dish I’d suggest serving to little ones, but if you’re looking for something for you and your significant other to enjoy together this fall or winter, or even just want to impress friends at a dinner party, this recipe is a must.

the final product. notice the lapse in photos.  i blame the copious amounts of wine i had while cooking.

Beef Bourguignon

via Ina Garten and


  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon, diced
  • 2 1/2 pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic (2 cloves)
  • 1/2 cup Cognac
  • 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 can (2 cups) beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose flour
  • 1 pound frozen whole onions (I used fresh pearl onions)
  • 1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

  • Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove (Canyon Bakehouses' Gluten Free Rosemary Foccacia is a wonderful substitute for this)
  • 1/2 cup chopped fresh parsley, optional
  • Cooked gluten-free pasta, if not serving with bread (I used Sam Mills)


Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.
In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.


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