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Gluten Free Beef Bourguignon
Gluten Free Beef Bourguignon
Prep time
Cook time
Total time
Gluten Free Beef Bourguignon
Author: Jan Withington
Recipe type: Main
Cuisine: French
Serves: 6
Ingredients
- 3 lbs. well-marbled beef chuck, cut into 2 inch pieces
- ½ pound bacon slices, cut 1 inch long (Hempler's Bacon are G-Free)
- 3 cups red wine
- ¼ cup brandy
- 2 cups Swanson Beef Stock (this is G-Free)
- 6 tbsp. unsalted butter, and 1 tbsp. softened unsalted butter
- 1 large onion, peeled and cut in quarters
- 2 carrots, peeled and cut in large chunks
- 4 garlic cloves, peeled and sliced
- 10 parsley stems
- 1 teaspoon dried or fresh thyme
- 1 teaspoon dried or fresh rosemary
- 10 black peppercorns
- 5 whole cloves
- 5 allspice berries
- 1 bay leaf
- 1 tablespoon olive oil
- 1 tablespoon tomato paste (Hunts are G-Free)
- 1 lbs. pearl onions frozen or fresh
- pinch sugar
- 1 lbs. small white mushrooms, cleaned
- 1 tbsp. g-free flour (Bob's Red Mill All Purpose Flour)
Instructions
- Combine the red wine, beef stock, onion, carrots, parsley stems, brandy, rosemary, thyme, peppercorns, cloves, allspice, bay leaf and beef in a large bowl with a lid. Stir and refrigerate, covered, overnight.
- Remove the beef from the marinade the next day.
- Reserve the marinade and vegetables separately.
- Pat the beef dry with paper towels and season it well with salt and pepper.
- Cook the bacon until crispy in a Dutch oven over medium heat. Remove the bacon and set aside.
- Preheat oven to 275 degrees.
- In the same Dutch oven, brown the beef over high heat with the bacon fat.
- Pour off all the fat but 1 tablespoon of fat. Return all the browned beef to the pot.
- Add the vegetable and herb mixture reserved from the marinade, and cook over medium-high heat, stirring for few minutes.
- Add the reserved marinade liquid and tomato paste, Bring it to boil, and season it to taste.
- Cook in the oven covered for 3 hours.
- After 3 hours, remove meat and strain sauce. Skim the fat.
- In another skillet, simmer pearl onions with a little bit of water, 1 tablespoon butter, pinch of sugar, and salt and pepper over medium-high heat until tender. Raise heat to high and continue cooking until onions are golden brown and glazed.
- In another skillet over medium-high heat, melt 3 tablespoon butter and the mushrooms, add the bacon and season it with salt and pepper. Cook until golden brown.
- In a small bowl, combine 1 tablespoon softened butter with 1 tablespoon g-free flour.
- Add the cooked onions and mushrooms to the stew. Bring the liquid to a simmer, add the combined butter and flour to thicken the sauce.
- Serve and enjoy.
1 comment
This is a difficult recipe but it’s all worth it.