Wednesday, 13 November 2013

Beef Bourguignon

6 strips of Free Range Bacon diced 3 lbs stew beef or cross rib steak cubed (I used a mixture- meat was grass fed from a local farmer*) 3 – 4 tablespoons grapeseed or olive oil Salt, pepper 4 tablespoons gluten free flour (I used spelt) 2 yellow onions chopped 4 – 5 carrots, chopped (mine were organic from a local farmer) 2 tsps minced garlic 2 – 3 celery stalks (preferably organic) 1 bottle dry wine (I used Pinot Noir) Small handful fresh parsley 3 sprigs fresh thyme 1 package pearl onions ½ cup – 1 cup beef broth 1 pack button mushrooms (preferably organic) ½ cup brandy 1 tablespoon butter or dairy free alternative such as coconut oil 1 tablespoon gluten free flour
Preheat oven to 325 degrees.
In large pot or dutch oven, sauté diced bacon until crisp. Remove from pan (set aside in a small bowl). Place 3 tablespoons of flour on plate and mix about 1 tsp salt and pepper. Coat cubed meat in flour mixture. In about 3 batches brown in pan. Add oil with each batch as needed. Set aside in bowl.
Add a bit of oil to pan and about 2 tablespoons of brandy. Scrap brown bits from bottom of pot. Add chopped carrots, celery, onion, garlic. Saute over medium heat until softened – about 5 minutes. Sprinkle with about 1 tablespoon of gluten free flour and cook while stirring for about 1 more minute.
Add bottle of wine to pot, thyme, parsley, bacon and beef with drippings. Bring to a boil. Transfer to baking dish (I used a roasting pan). Place in oven and cook 2 – 3 hours (meat should be very tender). About 20 minutes before ready, boil pearl onions for about 3 minutes. Reserve the water, cool onions slightly and peel off skin. In small bowl place ½ tablespoon of soft butter and half tablespoon for flour, form into a ball.  

Place in hot skillet and add onions. When onions begin to brown, add 2 tablespoons brandy and cook til reduced. Remove from skillet.
With remaining butter and flour make another ball and place in skillet. Add mushrooms, cook for about 3 minutes. Add remaining brandy. Cook for 2 minutes.
Remove roast pan from oven. Warning – it will smell so good that you will want to eat it – but wait.
Add onions and mushroom with ½ cup beef broth (I used homemade broth). Place back in oven for about ½ hour more.

You will have a fabulous dinner.
I had enough left over for lunch the next day, and a meal for the freezer.

Like A Hawke,

 Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada

No comments:

Post a Comment