Lisa Cooks Allergen Free

WGN Midday News Thursday September 10th, 2009 Watch Lisa Williams make Julia Child's Boeuf Bourguignon


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Boeuf Bourguignon adapted from Julia Child's Mastering the Art of French Cooking to be Free of the 8 Major Allergens and Gluten.
Ingredients:
3 slices of bacon, cut in strips ¼” x 1½” 4 tablespoons olive oil 3 pounds beef, cut in 2” cubes – (I used a bottom round roast) 1 carrot, sliced in strips 1 onion, sliced in strips 1 teaspoon Kosher salt ¼ teaspoon ground black pepper 2 tablespoons of gluten/wheat free all purpose flour (I used Bob’s Red Mill) 3 cups red wine (use a full bodied drinking wine, not a cooking wine) 2-3 cups beef stock 1 tablespoon tomato paste 2 cloves garlic, mashed ½ teaspoon thyme (I used 2 sprigs of fresh thyme) 1 bay leaf 2 dozen small white onions 2 bay leafs 1 sprig thyme 3-4 parsley stems 1 pound button mushrooms, quartered

Preparation:
Preheat oven to 450°F.
Heat a stock pot over medium high heat for one minute, add olive oil and heat another minute.

Cook bacon pieces until browned and remove and set-aside.

Add another tablespoon olive oil to the pot with bacon fat, if needed.
Take beef cubes, thoroughly dry and add to pot.
Brown beef cubes on all sides and reserve with bacon.
In same pot, add carrots and onions and cook until soft.

You may need to do this in batches, as adding too much will cause your ingredients to steam instead of sauteing.
Pour out excess fat from bottom of pan and return beef and bacon to pan.
Add Kosher salt and ground black pepper.
Sprinkle gluten free flour over mixture in pot, stir to thoroughly mix.
Place stock pot in oven for 4 minutes, remove, stir beef mixture and place in oven another 4 minutes.
Remove pot from oven and reduce heat to 325°F.
Push meat and vegetable mixture to the side and add tomato paste to bottom to brown slightly.
Add ½ of wine and reduce for 2 minutes. This will include all the little bits of flavor from the bottom of your pan in your dish, those bits are called fond or suc in French cooking.

Add beef stock as needed to cover beef.
Add garlic, thyme and bay leaf and bring to a simmer on the top of the stove.
Cover stock pot and place back in oven for 3 hours or until beef pulls apart easily with a fork.

While beef is cooking, take a saute pan over medium heat and add 1 tablespoon olive oil and heat for 1 minute.
Add mushrooms and saute until browned, reserve. .

In a sauce pan, bring water to a boil.
Add onions with skin on for 1-2 minutes.
Remove from boiling water and immerse in ice water.
Once cooled, cut ends of onion off and skin will slide right off.
Place a saute pan over medium heat for one minute.
Add 1 tablespoon of olive oil and heat for 1 minute.
Add onions and brown on all sides as evenly as possible.
Take parsley stems, bay leaves and thyme and place in a cheesecloth. If you don’t have cheesecloth, use a coffee filter and fold over.
Take onions and herb mix and add in a shallow baking dish.
Add beef stock so that it covers onions 2/3rd of the way.
Place in oven and cook for 40-50 minutes, turning a couple of times.
Reserve.

If you have time… the juice from the dish is great as is, this technique will intensify the flavor of your sauce.

Once meat is tender, strain sauce from stock pot and put in a sauce pan over medium high heat.
Reduce sauce until light nappe. This means that the sauce holds it’s shape on a spoon when you run your finger thru it.
Put onions and mushrooms over beef mixture in a serving bowl and top with reduced sauce.

Enjoy and thanks Julia!