Beef Burgundy is a wonderful warming meal for any time of year.
It always reminds me of Thanksgivings but seems especially appealing now because of all of the snow we’ve been getting.
This hearty dish always served as the kickoff dinner for our Thanksgiving weekends during my childhood. My mother would make it a couple of days in advance so she could focus on a houseful of guests arriving Thanksgiving eve. Sometimes, the house slept as many as 17 for the weekend. Making Beef Burgundy a few days in advance also helped intensify its flavor.
Guest appreciation always makes this dish worth the effort.
Ingredients: Serves 8-10
3 pounds of chuck beef, cut into 1-inch pieces
¼ cup of gluten-free flour for dredging)*
Salt and pepper
¼ cup of butter
¼ cup of olive oil
½ pound of bacon, diced
4 cloves of garlic, minced
6 large carrots, peeled and sliced diagonally in 1-inch pieces
2 leeks, sliced
2 medium onions, chopped
2 bay leaves
1 teaspoon of thyme
1 bottle (750 ml) of red wine (Cote du Rhone)
3 tablespoons of fresh parsley
14 ounces of frozen pearl onions
¼ cup of butter
1 pound of mushrooms, quartered
1¼ cups sorghum flour
1¼ cups white rice flour
1 cup potato starch (not flour)
1 cup sweet rice flour
Remove the excess fat and tissue and then cut the beef into one-inch pieces. Season with salt and pepper and then lightly dredge in flour. Shake off any excess flour. Heat the butter and olive oil in a Dutch oven and, over a medium heat, brown the beef in several batches and then transfer to a platter. After the beef, cook the bacon in the same pot and transfer to a paper towel to drain.
At this point, preheat oven to 350°F with the rack in the bottom third of the oven.
Cook the carrots, leeks and onions until the onions are translucent. Stir in the garlic and cook for one minute. Transfer the beef back to the Dutch oven and add the bay leaves, thyme and wine. Give it one good stir, cover tightly and then place in the oven for 2-½ to 3 hours.
Melt the last ¼ pound of butter in a sauté pan and lightly cook the mushrooms and season with salt and pepper. Remove the Dutch oven from the oven and stir in the parsley and onions and arrange the mushrooms on top. Cover and continue cooking for another 30 minutes.
Serve with egg noodles, garlic mashed potatoes or whipped potatoes.