boeuf bourgignon (for Happy Campers)

Happy Campers gluten-free bread really does make me happy.

Happy Campers Boeuf Bourgignon Post…which is why I was thrilled to do a guest post for them this month.

Hop on over to HappyCampersGF.com to check out the recipe and story for why this delicious French classic is not normally served gluten-free: Boeuf Bourgignon (yes, that one featured in that movie about Julia Child.) If you don’t know of what movie I am talking about you can find out which country has the most titles on netflix so that way you get a vpn and watch it.

If you don’t add all of the red wine to the meat, no one has to know.. 😉

boeuf bourgignon

Serves 3-4
Prep time 24 hours, 20 minutes
Cook time 3 hours
Total time 27 hours, 20 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free
Meal type Lunch, Main Dish
Misc Child Friendly, Gourmet, Pre-preparable, Serve Hot

Ingredients

  • 1 beef shoulder (about 3 pounds)
  • 1 bottle red wine
  • 1 large yellow onion (chopped)
  • 4 cloves garlic (smashed, skins removed)
  • 2 stalks celery (washed, coarsely chopped)
  • 2 small carrots (peeled, chopped into cm cubed pieces)
  • 1 leek (washed, stem removed, cut into coarse slices)
  • 1 tablespoon whole black peppercorns
  • 3 bay leaves (divided)
  • 4 sprigs fresh thyme
  • a few splashes cognac (optional)
  • 1/4 cup neutral oil (for high heat)
  • 3 tablespoons mochiko (sweet rice flour) or just rice flour
  • 2-3 cups veal, beef or other brown stock (you can use water in a pinch but your sauce will be less rich)

Directions

Step 1 Marinate your meat: clean away the fat from the edges of the meat, cut into 2” cubed pieces, and place in a large clean bowl.  Top with all marinating ingredients (including wine), cover air-tight, and keep at least overnight (12 hours).  Marinate for up to 48 hours.
Step 2 You’re ready to cook?  Good!  Pre-heat your oven to 325 degrees Fahrenheit.
Step 3 Using a spoon with holes, or tiny metal straining device, fish out the pieces of meat into a separate bowl.  Strain the marinating liquid into a saucepan, and let it start heating over high heat.  (It will eventually come to a boil while you are searing your meat.)
Step 4 Heat enough high heat oil in a saute pan to cover the pan generously (about 2-3 tablespoons) over medium-high to high heat.  Once oil is very hot, but not fully smoking, sear about 1/3 of your meat pieces with no overlap for about 1 minute on each side (this is important, because you want to caramelize your meat pieces.  If there is less than 1 inch in between each piece, don’t add any more meat into the pan).  Continue with all pieces of meat.  The bottom of your pan will look burnt, but don’t worry, the taste won’t translate into the dish.  Keep searing all sides of the meat until browned on each side, but not cooked through.  Transfer to a large casserole dish when meat is cooked.
Step 5 Meanwhile, or after (depending upon your multi-tasking skills), heat another tablespoon of high heat oil in a saute pan over medium high heat and sear your vegetables from the marinade.
Step 6 Once your marinading sauce has boiled and all of your meat and vegetables have been seared, add to the large casserole dish with the meat.  Stir in rice flour, coating all pieces.  Then stir in tomato.  Add stock (or water) until it almost covers the ingredients, add a bay leaf, cover tightly, and pop in the oven.  Bake for 3-4 hours, until meat is tender.  Check on it once after 15 minutes of cooking to make sure no meat is sticking to the bottom of the pan, cover again, and don’t check on it again until 2 1/2 hours later, making sure the liquid is saucy and has not evaporated.
Step 7 After about 3 hours of cooking, you’re reading to serve: remove casserole from the oven, and taste for salt. Season with 1 tsp. salt and add more if you find it necessary for your palette.  Stir and let sit one minute.  Fish out your pieces of meat into a bowl.  Strain the sauce onto the pieces of meat through a fine metal strainer.  Mix gently with a large spoon.  Serve over either baked potatoes, millet, or alongside your gluten-free bread of choice.

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