Fall/wintery weather is not having a problem coming to my town, so it’s only natural to break out the fall/winter recipes. Each month, I plan my family’s meals for the month and I shop off of that. However, every month (if I can) I like to make a fancy meal. Usually, this is a meal out of one of my cookbooks, or I find it on Pinterest. For this month, I chose a meal that I’ve made once before: Beef Bourguignon.
The name alone sounds complicated, but I found it to be semi-easy. Like I always do, I substituted some items for what I had on hand (less expensive items too). I also made this as a gluten-free meal, which was not difficult. My family loved it and went back for seconds! If you are looking for a new recipe, this is the one to try.
Beef Bourguignon
Ingredients
- 2.25 lbs of beef stew meat
- 1.5 cups of water (or beef broth)
- 2 cups of red wine. *Most recipes call for a dry wine, but I use whatever I have on hand. For this, I used a sweet Carolina Red wine by Duplin.
- Salt and pepper
- Four whole carrots, sliced diagonally
- 1 container of sliced mushrooms
- 3 tblsp of minced garlic
- 2 tblsp ketchup (recipe calls for 1 tblsp tomato paste)
- 2 tsp thyme
- 3 tblsp cornstarch or GF flour (recipe calls for flour)
- ¼ tsp red pepper flakes (my addition)
*The recipe also calls for onions, but I did not include them.
Directions
- Preheat the oven to 300 degrees.
- Coat the beef in the cornstarch and make sure everything is coated.
- In a Dutch Oven, add 3 tblsps of butter and let it completely melt.
- Add the cornstarch coated beef and brown evenly (don’t cook, just brown).
- Next, add minced garlic and stir for 1 minute.
- Add the rest of the ingredients and stir well.
- Place the Dutch Oven (with cover on) in the oven and let cook for 3.5 hours.
Serve over mashed potatoes or rice. Enjoy!
