Beef Bourguignon -GF

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Fall/wintery weather is not having a problem coming to my town, so it’s only natural to break out the fall/winter recipes.  Each month, I plan my family’s meals for the month and I shop off of that.  However, every month (if I can) I like to make a fancy meal.  Usually, this is a meal out of one of my cookbooks, or I find it on Pinterest.  For this month, I chose a meal that I’ve made once before: Beef Bourguignon.

The name alone sounds complicated, but I found it to be semi-easy. Like I always do, I substituted some items for what I had on hand (less expensive items too).  I also made this as a gluten-free meal, which was not difficult.  My family loved it and went back for seconds! If you are looking for a new recipe, this is the one to try.

Beef Bourguignon


  • 2.25 lbs of beef stew meat
  • 1.5 cups of water (or beef broth)
  • 2 cups of red wine. *Most recipes call for a dry wine, but I use whatever I have on hand. For this, I used a sweet Carolina Red wine by Duplin.
  • Salt and pepper
  • Four whole carrots, sliced diagonally
  • 1 container of sliced mushrooms
  • 3 tblsp of minced garlic
  • 2 tblsp ketchup (recipe calls for 1 tblsp tomato paste)
  • 2 tsp thyme
  • 3 tblsp cornstarch or GF flour (recipe calls for flour)
  • ¼ tsp red pepper flakes (my addition)

*The recipe also calls for onions, but I did not include them.


  • Preheat the oven to 300 degrees.
  • Coat the beef in the cornstarch and make sure everything is coated.
  • In a Dutch Oven, add 3 tblsps of butter and let it completely melt.
  • Add the cornstarch coated beef and brown evenly (don’t cook, just brown).
  • Next, add minced garlic and stir for 1 minute.
  • Add the rest of the ingredients and stir well.
  • Place the Dutch Oven (with cover on) in the oven and let cook for 3.5 hours.

Serve over mashed potatoes or rice. Enjoy!

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