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.

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Susan

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