Beef Bourguignon

You guys.  This is one of my favorite things for three reasons:

  1. Tastes delicious.  Simply amazing.  Love it fresh, love it leftover.
  2. THE SMELL.  My house smells like heaven whenever I make this and I LOVE IT.
  3. It can easily be made gluten-free, and sometimes it’s nice to be able to do that!

It takes a little while to make, but most of that time is just letting it sit in the oven and make your house smell amazing, so it’s really NBD to make and it is SUUUCH a crowd-pleaser.

Serves: about 6


  • 2.5 lb chuck beef cut into bite-sized cubes
  • 4 slices bacon
  • 1 T olive oil
  • 1 lb carrots
  • 2 sliced yellow onions
  • 2 cloves of chopped garlic
  • 1 bottle of dry red wine (I used cabernet sauvignon this time)
  • 1.5 cups beef broth
  • 1 T tomato paste
  • 4 T butter
  • 2 T flour or cornstarch (gluten free!)
  • 8 oz sliced mushrooms
  • salt and pepper


  1. Cook your bacon in the dutch oven.  You can cut it up into small pieces before cooking or you can just cook it whole and cut it later.  Choose your own adventure.
  2. While the bacon is cooking, dry your beef cubes with paper towels, then season them up with salt and pepper.
  3. Take the bacon out of the dutch oven and put it on a big plate leaving all the glorious grease.  Add some olive oil to the grease, then sear your bacon cubes in single layer batches in the hot fat.  Don’t cook them all the way, just sear the outside!
  4. You can put the beef cubes on the same plate as the bacon (this is why I told you the plate needed to be big!)
  5. Throw your carrots, onions, and some salt and pepper into the drippings that are left in the dutch oven from searing the beef.  Try to stay with us, I know the smell is AMAZING.
  6. After about 15 minutes cooking the carrots and onions, add in the garlic for about a minute.
  7. Put the meats into the pot with the veggies you’ve been cooking, then add the entire bottle of wine (no sipping!) and enough beef broth to cover the meat (about a cup and a half should do it).
  8. Add in the tomato paste and thyme, then bring to a simmer.
  9. Place the lid on your pot and put it in the oven for about two hours.
  10. Combine two tablespoons of butter with your flour or cornstarch (I truly cannot taste a difference, so I see no drawbacks to the gluten free version), and stir it into the stew to make it thick and creamy and amazing.
  11. Saute the mushrooms in two more tablespoons of butter until they are beginning to brown, then add them to the stew.  Bring to a boil, then turn your burner down and simmer for 15 minutes.  Congratulations, you’ve created a miracle!


  • With thickly sliced crusty, buttery, garlic bread!
  • Over baked potatoes!
  • Atop noodles!
  • By itself!



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