Prize Winning Boeuf Bourguignon


Tender braised Boeuf Bourguignon is a traditional French recipe that is often prepared with butter and flour. But in this award-achieving version, Chef Levana keeps it simple and allergy-friendly.

Boeuf Bourguignon

Special Diet Notes: Boeuf Bourguignon

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and generally top food allergy-friendly. Despite the name, creme de cassis is actually dairy-free.

Prize Winning Boeuf Bourguignon
Prep time
Cook time
Total time
This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free! Photo by jstuppy
  • 4 pounds beef shoulder, cut into two inch cubes for stew
  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic, peeled
  • 2 cups dry red wine
  • ¼ cup crème de cassis (liquor stores)
  • 2 large tomatoes, diced small
  • 1 tablespoon coarsely ground black pepper
  • 6 bay leaves, or 1 teaspoon ground
  • 4 sprigs fresh thyme, leaves only
  • 2 pounds very thin carrots (not baby carrots please!), scrubbed and cut in 2 inch sections
  • 2 dozens very small potatoes, scrubbed
  • 2 dozen tiny onions, peeled and left whole (frozen is OK: no peeling necessary)
With a crockpot:
  1. layer all the ingredients in a 6 quart crockpot, in the order they were given.
  2. Set crock pot on low in the morning.
  3. It will be ready for dinner (10 to 12 hours total cooking time)
On a stovetop:
  1. place beef, oil and 6 cups of water in a heavy wide bottom pot.
  2. Bring to a boil.
  3. Reduce to medium and cook covered 2 hours.
  4. Add the garlic, wine, cassis, tomatoes, pepper and bay leaves, and cook 30 more minutes.
  5. Add thyme, carrots, potatoes and onions and cook 30 more minutes.
  6. The meat should be fork-tender.
  7. Transfer meat and all vegetables on platter with a slotted spoon.
  8. If the liquid left in the pot is too thin, reduce it on a high flame until it is thickened, the consistency of maple syrup.
  9. Pour the reduced liquid over the whole dish, and serve hot.
Nutrition Information
Serving size: 12 servings

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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