Beef Bourguignon Soup With Homemade Gluten-Free Egg Noodles

If you’re looking for a cozy, hearty, and gluten-free dish, this Beef Bourguignon Soup with Homemade Gluten-Free Egg Noodles is the perfect choice. A rich beef stew made with tender meat, vegetables, and a flavorful broth, this recipe is topped off with handmade gluten-free egg noodles for the ultimate comfort food experience.

Ingredients

For the Beef Bourguignon Soup:

1 lb (450g) beef chuck, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
1 stalk celery, chopped
8 oz (225g) mushrooms, sliced
2 tablespoons tomato paste
1 cup (240ml) red wine (optional, but adds rich flavor)
4 cups (950ml) beef broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons gluten-free flour for thickening

For the Gluten-Free Egg Noodles:

1 ½ cups (180g) gluten-free all-purpose flour
½ teaspoon xanthan gum (if not already included in the flour blend)
½ teaspoon salt
2 large eggs
1 tablespoon olive oil
Water, as needed

Instructions

Step 1: Prepare the Beef Bourguignon Soup

Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the beef pieces, browning them on all sides. This step helps build deep flavors in the stew. Remove the beef and set it aside.

Sauté the Vegetables: In the same pot, add the chopped onions, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes until the vegetables are softened and begin to caramelize.

Deglaze with Wine: Stir in the tomato paste and let it cook for a minute to develop a rich, concentrated flavor. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pan. Let the wine reduce for about 5 minutes.

Add the Broth: Return the beef to the pot and add the beef broth, bay leaf, thyme, salt, and pepper. Bring the soup to a boil, then reduce to a simmer. Cover and let it cook for about 1.5 to 2 hours, or until the beef is tender.