This is one of my favorite recipes, handed down to me from my father, and modified by me to suit my tastes and needs. Its very easy to make and yet tastes like it took forever. Well it does take a little time in the oven to stew, but the preparation is so simple. With its French name, it sounds so complex and fancy that you could serve it to guests or as a Sunday meal. Or you could serve it during the week (and just call it Beef Burgundy!). The traditional way to make the gravy is of course with wheat flour. But I just substitute rice flour, and nobody has ever noticed the difference. My husband thinks its special when I make this meal! Serve it with gluten-free pasta, mashed potatoes, or dip gluten-free bread into it.
1 1/2 lbs. stew beef
1/4 cup (4 Tbsp) butter
1/4 cup rice flour
1/2 tsp pepper
1 tsp salt
3/4 cup Burgundy wine (don’t tell the French, but I often use whatever wine I have on hand)
2 cups beef broth (I like Better than Bouillon)
3/4 tsp thyme
8 oz fresh mushrooms
about 15 frozen pearl onions
2 bay leaves
Melt butter in large, oven proof, casserole dish. Add cubed beef and sauté until golden brown. Add mushrooms about halfway through the browning of the beef. Sprinkle with flour and seasonings. Toss back and forth so that the flour is an evenly distributed paste. Add Burgundy and beef broth and sprinkle in thyme. Cook stirring constantly for 5 minutes to create a gravy. Cover tightly and place in oven. Bake for 1 1/2 hours at 350 degrees. Stir in onions. Cover and cook another 1/2 hour.
This recipe has also been submitted to the gluten-free homemaker’s Wednesday recipe carnival.