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There are many recipes out there for Beef Bourguignon, this one is based on Jim Boswell's recipe from his book 'The New Zealand Gluten-Free Cookbook'. It has just the right amount of taste... even if you don't follow all the pre-crockpot instructions (like I don't - ooops)!

This recipe is gluten-free, dairy-free, egg-free and nut-free.

Yields4 Servings
Category, , , , , DifficultyBeginnerPrep Time25 minsCook Time8 hrsTotal Time8 hrs 25 mins

 3 tbsp Gluten-free flour
 Salt and freshly ground black pepper, to taste
 1 kg Rump steak (or similar), cut into cubes
 Olive oil
 6 Rashers of rindless GF smoked streaky bacon, diced
 1 Medium onion, finely chopped
 2 tsp Minced Garlic
 110 g Button Mushrooms
 500 ml Red wine
 2 Sprigs fresh thyme
 2 Bay leaves
Side Dishes
 1.50 cups Rice (Basmati or Jasmine)
 Fresh salad ingredients OR seasonal veggies

1

Place flour in a bowl and season with salt and pepper. Mix well and toss cubes of beef in the flour to coat evenly. Shake off any excess and set meat aside.

2

Heat about 3 tbsp olive oil in a large heavy-based frying pan. When the pan is hot, add the beef. Turn the meat regularly. Allow the cubes to take on a light crust and then remove with a slotted spoon into your slow cooker. Repeat the process with any remaining beef, adding a little extra oil as needed.

3

Add a little oil to the hot pan and saute bacon, turning until browned and starting to crisp. Remove with a slotted spoon into your slow cooker. Add a little more oil to the pan and gently fry onion, garlic and shallots, turning until lightly browned and softened. Remove with a slotted spoon to the casserole dish. Finally, saute the mushrooms in a little oil until lightly browned. Remove with a slotted spoon to a separate dish and set aside.

4

Add the wine, thyme and bay leaves to the casserole dish. Season with salt and pepper and stir well to combine.

5

Cook the beef casserole on low in your slow cooker for 6-8 hours. Add the mushrooms for the last 2 hours of cooking.

6

Once the dish is cooked, remove from the slow cooker and discard the bay leaves and thyme. Taste and adjust the seasoning before serving.

30 Minutes before the casserole is ready to eat - prepare your rice, and veggies.

7

Cook rice according to instructions on the packet, or for perfect rice every time - I have been using Nadia's Lim's instructions for the past few years!

1.5c jasmine or basmati rice
2 1/4c cold water
Sprinkle of salt
Small swig of olive oil (1/2 tbsp)

Put the rice in the saucepan with cold water, and stir through the salt and olive oil.

8

Once the rice is cooking - prep and cook your veg of choice.

Ingredients

 3 tbsp Gluten-free flour
 Salt and freshly ground black pepper, to taste
 1 kg Rump steak (or similar), cut into cubes
 Olive oil
 6 Rashers of rindless GF smoked streaky bacon, diced
 1 Medium onion, finely chopped
 2 tsp Minced Garlic
 110 g Button Mushrooms
 500 ml Red wine
 2 Sprigs fresh thyme
 2 Bay leaves
Side Dishes
 1.50 cups Rice (Basmati or Jasmine)
 Fresh salad ingredients OR seasonal veggies

Directions

1

Place flour in a bowl and season with salt and pepper. Mix well and toss cubes of beef in the flour to coat evenly. Shake off any excess and set meat aside.

2

Heat about 3 tbsp olive oil in a large heavy-based frying pan. When the pan is hot, add the beef. Turn the meat regularly. Allow the cubes to take on a light crust and then remove with a slotted spoon into your slow cooker. Repeat the process with any remaining beef, adding a little extra oil as needed.

3

Add a little oil to the hot pan and saute bacon, turning until browned and starting to crisp. Remove with a slotted spoon into your slow cooker. Add a little more oil to the pan and gently fry onion, garlic and shallots, turning until lightly browned and softened. Remove with a slotted spoon to the casserole dish. Finally, saute the mushrooms in a little oil until lightly browned. Remove with a slotted spoon to a separate dish and set aside.

4

Add the wine, thyme and bay leaves to the casserole dish. Season with salt and pepper and stir well to combine.

5

Cook the beef casserole on low in your slow cooker for 6-8 hours. Add the mushrooms for the last 2 hours of cooking.

6

Once the dish is cooked, remove from the slow cooker and discard the bay leaves and thyme. Taste and adjust the seasoning before serving.

30 Minutes before the casserole is ready to eat - prepare your rice, and veggies.

7

Cook rice according to instructions on the packet, or for perfect rice every time - I have been using Nadia's Lim's instructions for the past few years!

1.5c jasmine or basmati rice
2 1/4c cold water
Sprinkle of salt
Small swig of olive oil (1/2 tbsp)

Put the rice in the saucepan with cold water, and stir through the salt and olive oil.

8

Once the rice is cooking - prep and cook your veg of choice.

Beef Bourguignon [GF DF EF NF]