Gluten-Free & Dairy-Free Beef Bourguignon
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Recipe type: Dinners
Prep time: 
Cooking time: 
Total time: 
Serves: 4
 
Ingredients
  • 800g/1lb 12oz casserole steak, cut into large cubes
  • 1l/35fl oz/4 cups full-bodied red wine
  • 2 thyme sprigs
  • 4 garlic cloves, crushed with the flat edge of a knife or your hand
  • 3 tbsp Cognac
  • 100ml/3½fl oz/scant ½ cup sunflower oil
  • 2 tbsp rice flour
  • 600ml/21fl oz/scant 2½ cups gluten-free chicken or vegetable stock
  • 1 bouquet garni made with 1 parsley sprig, 1 thyme sprig and 1 small bay leaf, tied together with kitchen string
  • 2 carrots, peeled, halved lengthways and cut into chunks
  • 12 silverskin onions or shallots
  • 100g/3½oz small button mushrooms
  • 100g/3½oz pancetta, diced
  • 1 handful of flat-leaf parsley, roughly chopped
  • salt and freshly ground pepper
Method
  1. In a deep dish, mix together the beef, wine, thyme, garlic and Cognac. Cover with cling film and leave to marinate in the fridge for at least 3 hours. Drain the meat into a bowl, using a colander, and reserve the marinade.
  2. Heat 4 tablespoons of the oil in a large saucepan or cast iron pot over a medium heat. Add the meat and cook for 20 minutes until brown, season with salt and pepper, then sprinkle with the flour and cook, stirring, for a further 2–3 minutes. Add the stock and reserved marinade and bring to the boil. Skim the foam off the surface and add the bouquet garni, then reduce the heat to low and simmer, partially covered, for 1 hour 45 minutes, stirring occasionally, until the meat is tender. By that time you should have a rich, silky sauce.
  3. About 50 minutes before the end of the cooking time, heat another medium saucepan with 1 tablespoon of the oil over a medium-low heat. Add the carrots and onions and cook for 10 minutes or until soft and pale gold in colour, then add to the meat saucepan.
  4. When the beef is almost ready, heat the remaining oil in a frying pan over a medium heat. Add the mushrooms and pancetta and fry for 8–10 minutes, stirring occasionally, until golden brown, then add them to the beef. Check the seasoning adjusting the salt and pepper, if necessary, discard the bouquet garni, throw in the parsley and stir gently without breaking the delicate pieces of beef. Serve hot.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-beef-bourguignon