Allergy-free Beef Bourguignon

When you ask most children what their favorite food is, you get answers like pizza, hot dogs, and ice cream.  Not my daughter. For as long as I can remember, her favorite food has been Beef Bourguignon.  Try to spell that word without looking it up!  In fact, she loves it so much we made a haiku for the dish:

Bacon, red wine, thyme,
Tender meat and mushrooms too,
Beef Bourguignon, yum!

This recipe was given to me by a good friend who brought me a batch after having my third child.  She has fond memories of coming home from school and smelling this dish cooking in her mother's kitchen.  The aroma truly pervades the whole house.

This recipe uses a crockpot as well as a saute pan. It starts with seasoning the meat and dusting it with gluten-free flour.  Once the bacon is cooked, the meat is then sautéed in the bacon grease.  How good does that sound? For this recipe, I had to brown the meat in three separate batches.  Each browned batch was then added to the crockpot.:

After all of the meat was browned, the onions and garlic were then cooked in the saute pan until they were slightly softened.  They were added to the crockpot as well.  At this point, the flavors are starting to stack up: bacon, browned meat, onions, garlic...yum!

Then comes the piece de resistance: deglazing the pan with Pinot Noir.  What a glorious concoction!  The wine was then also added to the crockpot, along with the mushrooms and various spices. 

The stew was then covered and cooked over high heat until the meat was quite tender.  We enjoy eating this dish out of bowls, like a stew.  My friend recommends serving it over jasmine rice.  Either way, it will be a comforting, allergy-free, delicious dish for your family!


Beef Bourguignon

1/2-3/4 c gluten-free flour mix (6:2:1, Superfine rice flour, potato starch, tapioca flour)
5 lb beef stew meat, cut into 1" pieces
Salt and pepper
5 thick slices of bacon, cut into small pieces
2-4 T olive oil
2 yellow onions, chopped
5 garlic cloves, chopped
2 bay leaves
1 t dried thyme leaves
1 t dried parsley
1 lb button mushrooms, halved (white, cremini, or baby bella)
1 bottle Pinot Noir (this type is important)

  1. Salt and pepper the beef and then dust with flour mix.
  2. In a large saute pan, cook the bacon and transfer to a large slow-cooker.
  3. In the bacon drippings, brown the beef in batches on all sides, adding oil if necessary. Transfer to the slow-cooker.
  4. Add onion and garlic to pan.  Cook until tender, stirring occasionally, about 5 minutes.  Transfer to slow cooker with bay leaves, thyme, parsley, and mushrooms.
  5. Off heat, pour wine into pan; set over medium-high heat, and bring to boil, scraping up browned bits.  Add to slow-cooker.  Cover and cook until meat is fork-tender, 5-6 hours on high.
  6. Serve over brown or jasmine rice, and garnish with fresh parsley.
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