This is my rendition of Julia Child's Boeuf Bourguignon sans gluten (gluten free version).
6 oz slab bacon, rind removed, cut into 1/4 x 1 1/2" pieces, 1 tbsps olive oil, 3 lbs stewing beef, such as lean rump pot roast, cut into 2" cubes, patted dry. 1 carrot, thinly sliced, 1 medium onion, sliced, coarse salt and freshly ground pepper. 2 tbsps gluten free flour blend,
3 cups red wine, such as Chianti, Shiraz, Merlot or Cabernet Sauvignon. 3.5 cups beef stock or canned low-sodium beef stock, 1 tbsp tomato paste, 2 crushed garlic cloves, 3/4 tsp dried thyme, 1.5 dried bay leaf, crumbled, 4 sprigs fresh parsley, plus more for garnish. 3 1/2 tbsps unsalted butter, 2 1/2 tablespoons vegetable oil, 24 pearl onions, soaked in warm water for 15 minutes, and peeled,
1 lb white mushrooms, trimmed and quartered.
After shopping for half a day to buy all the ingredients, you yhen spend the remainder of the day cooking. 😆
Preheat oven to 450 degrees, with oven racks set in the middle and lower half. In a small saucepan, bring 6 cups water to a simmer; add bacon and rind, simmering for 10 minutes. Drain; dry bacon and pot. Reserve rind.
Heat olive oil in a Dutch-oven over medium heat. Add bacon; cook until lightly browned, 2 to 3 minutes. Using a slotted spoon, remove bacon; set aside.
Increase heat to medium-high; oil should be just below smoking point.
Add beef in small batches and cook until well-browned on all sides. Remove meat, and set aside with bacon.
Add carrots and sliced onions; cook until browned.
Return beef and bacon to pot; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle in flour, tossing to coat.
Transfer pot, uncovered, to middle of oven; bake for 4 minutes. Toss meat and vegetables; bake for 4 minutes more.
Transfer pot to stove. Reduce heat to 325 degrees.
Over medium-low heat, stir in wine and enough stock to barely cover meat. Add tomato paste, garlic, 1/2 teaspoon thyme, 1 crumbled bay leaf, and bacon rind; bring to a simmer. Cover pot, and transfer to oven.
Bake, regulating heat so stew simmers, until meat is fork tender, 2 1/2 to 3 hours.
Meanwhile, make a Bouquet Garni (herb sachet). In an 8 x 8" piece of cheesecloth, combine 4 sprigs parsley, 1/2 bay leaf, 1/4 tsp thyme, and tie using kitchen twine. Set aside.
In a medium skillet, combine 1 1/2 tbsps butter and 1 1/2 tbsps oil over medium-high heat. When butter is bubbling, add whole onions; sautée until browned, about 10 minutes.
Add 1/2 cup stock to pan; season with salt and pepper, and add the bouquet garni. Simmer, covered, until onions are tender and liquid has evaporated, 40 - 50 minutes. Remove herb sachet, and discard. Set aside.
Wipe out skillet; place over high heat. Add 2 tbsps butter and 1 tbsp oil; butter will begin to foam. As foaming subsides, add mushrooms; sautée stirring often, until lightly browned. Remove from heat; set aside.
Pour stew into a sieve set over a large saucepan. Rinse out Dutch-oven. Return beef and bacon to pot; add cooked mushrooms and onions.
Skim fat from sauce. Over medium-low heat, bring sauce to a simmer, skimming off additional fat, 1 to 2 minutes. Sauce should be thick enough to lightly coat the back of a spoon. If too thin, bring to a boil and reduce to correct consistency.
If too thick, add a few tablespoons of stock. Season with salt and pepper. Pour sauce over meat and vegetables.
Bring pot to a simmer, covered, over medium heat, basting meat and vegetables with sauce, 2 to 3 minutes. Garnish with parsley; serve immediately.
