Bouef Bourguignon is a favorite in our household. When I went gluten free, this was one recipe I knew I couldn’t give up. This is an easy recipe to make gluten free, the biggest thing you need to switch out is the pasta and this recipe is so good, you can’t even tell it is gluten free! My favorite part of this whole recipe is the mushrooms. Even my dad, who hates mushrooms loves these. Just proof that butter fixes anything.
1.5 -2 pounds of stew meat
a package of bacon
a piece of celery
2 T. Gluten Free Flour
Gluten Free Pasta
2 T. Gluten Free Beef Bouillon
3 Cups of Red Wine or Grape Juice
Preheat the oven to 450 degrees. Cut the bacon into strips. Saute the bacon in 1 tablespoon olive oil for 2 minutes until lightly brown. Put aside. Pat the stew meat dry with a paper towel and then in the same pan, saute the beef in oil. I usually saute about a third of the meat at a time. Set aside.
In the same pan, saute your chopped carrot and chopped celery. Add all the ingredients to a baking dish. Add 1 tsp. salt, 1/4 tsp. pepper and 2 T. gluten free flour and toss. Put in the oven for 4 minute, then toss the dish and put back in for 4 minutes. Turn oven down to 325.
Stir in 3 cups of wine or juice, 2 cups of water, 1 tablespoons of tomato paste and 2 tablespoons beef base. Add to pan, just covering meat mixture. Let it simmer in the oven for 2.5- 3 hours. Pull out of oven and drain sauce off into a sauce pan. Put sauce on stove and bring to a boil and then let simmer. Prepare noodles according to package directions. While noodles are cooking, prepare the mushrooms.
1 lb of mushrooms
2 Tb butter
1 TB olive oil
Add butter and olive oil to pan when the pan is really hot and the butter frothy add mushrooms. Cook until mushrooms brown and crispy on edges.
Serve Bouef Bourguignon over noodles, topped with mushrooms and its own sauces. Absolutely delicious and gluten free too!