Life has been an incredible whirlwind lately. Almost everything in my life has changed and I’ve been trying to find stability in life through food and cooking. I’ve really been looking forward to my decadent, home-cooked Sunday dinners to keep myself sane and have something to look forward to each week.
This week, we attempted and I think successfully executed a gluten-free beef bourgignon. I looked to my food goddess of everything sinful and wonderful, Ina Garten, for a recipe. Seriously, everything that woman cooks looks amazing and I love that she stays true to classic dishes and doesn’t shy away from using fat in cooking. Yes, too much of a good thing can be bad for you, but I’m a firm believer of everything in moderation and that includes butter/fat.
Ina has an amazing recipe for Beef Bourginonthat was easy to make and absolutely delicious, if not a tad boozy, but hey, it’s beef braised in wine, it’s supposed to be boozy, right? I think I had a hangover from eating it, but that could have been the copious amounts of wine I enjoyed with dinner…ahem. :)
I loved the heartiness of the dish, and the rich, deep flavors of the wine and the autumn feeling from the rosemary. It all worked so wonderfully together and was a flavor explosion in my mouth with the first bite. I was worried the beef wouldn’t be tender enough, since the cooking time was a bit short, but it was deliciously tender and full of that lovely wine flavor.
This is not a dish I’d suggest serving to little ones, but if you’re looking for something for you and your significant other to enjoy together this fall or winter, or even just want to impress friends at a dinner party, this recipe is a must.
the final product. notice the lapse in photos. i blame the copious amounts of wine i had while cooking.
via Ina Garten and FoodNetwork.com
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions (I used fresh pearl onions)
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove (Canyon Bakehouses' Gluten Free Rosemary Foccacia is a wonderful substitute for this)
- 1/2 cup chopped fresh parsley, optional
- Cooked gluten-free pasta, if not serving with bread (I used Sam Mills)