Beef Bourguignon (Gluten-Free)

Ingredients

• about 910 g Beef chuck
• 6 slices Bacon
• 1 large Onion
• 2 large Carrots
• about 225 g Mushrooms
• 3 cloves Garlic
• 3 cups Dry red wine
• 2 cups Beef broth
• 2 tablespoons Tomato paste
• 2 tablespoons Potato starch
• 1 teaspoon Thyme
• 1 leaf Bay leaf
• 2 tablespoons Olive oil
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g Beef chuck into 2.54 cm cubes. Place the beef cubes in a large bowl and season them generously with salt and pepper. Cut the 6 slices of Bacon into 1.27 cm pieces.
2. 2Place a large Dutch oven or heavy-bottomed pot over medium heat (about 175°C / 175°C). Add the cut 6 slices of Bacon and cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and golden brown. Use a slotted spoon to remove the cooked bacon from the pot and set it aside on a plate lined with paper towels; leave the rendered bacon fat in the pot. Add the 2 tablespoons of Olive oil to the pot with the bacon fat.
3. 3Increase the heat to medium-high (204.4°C / 200°C). Add about half of the seasoned about 910 g Beef chuck cubes to the hot fat in the pot, ensuring not to overcrowd it. Brown the beef on all sides for 3-4 minutes per side, until a deep brown crust forms; remove the browned beef from the pot and set it aside with the bacon. Repeat with the remaining beef cubes.
4. 4Reduce the heat to medium (176.7°C / 175°C). Add the 1 large Onion, chopped into 1.27 cm pieces, and the 2 large Carrots, peeled and cut into 1.27 cm rounds, to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened. Add the 3 cloves of Garlic, minced, and the about 225 g Mushrooms, sliced, to the pot; cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their liquid. Stir in the 2 tablespoons of Tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
5. 5Pour in the 3 cups of Dry red wine and the 2 cups of Beef broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot, incorporating them into the liquid. Add the 1 teaspoon of Thyme and the 1 leaf Bay leaf; bring the liquid to a gentle simmer (small bubbles appearing around the edges).
6. 6Return the browned about 910 g Beef chuck cubes and the cooked 6 slices of Bacon to the pot. Stir everything together to combine. Reduce the heat to low (121.1°C / 120°C), cover the pot tightly with a lid, and let it simmer gently for 2.5 to 3 hours, or until the beef is very tender and easily pierced with a fork.
7. 7In a small bowl, whisk together the 2 tablespoons of Potato starch with 2 tablespoons of cold water until a smooth slurry forms. Stir this potato starch mixture into the simmering stew. Continue to simmer, stirring occasionally, for about 5 minutes, until the sauce has visibly thickened. Remove and discard the 1 leaf Bay leaf. Taste the stew and add more Salt and Pepper if needed. Serve the Beef Bourguignon hot with mashed potatoes or cauliflower mash.

Substitutions

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