Tuesday, August 11, 2009

Butter, Schmutter, Enjoy Julia Child’s Boeuf Bourguignon Allergen Free!

I saw Julie and Julia over the weekend and was inspired to adapt some of Julia Child’s classic French dishes to be allergen free. I want to tell you that the way they depicted making this dish in the movie was a little more simple than it is, the movie made it look like Julie dried some beef, threw in some wine, put it in the oven and voila! If you want to follow Julia Child directly, there is a bit more to it, nothing we can’t handle, just give yourself some time to make this recipe. With that said, it is soooo delicious, I didn’t even miss the butter!

Here we go….

Boeuf Bourguignon adapted from Julia Child’s Mastering the Art of French Cooking to be Free of the 8 Major Allergens and Gluten.

Julia recommends boiled potatoes, noodles or rice as a side dish.
Serves 6

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

Preheat oven to 450°F.
In a sauce pan, bring 1 ½ quarts of water to a simmer and add bacon for 10 minutes, remove from water and reserve.
Place a stock pot or dutch oven over medium high heat for 1 minute.
Add olive oil and heat pan another minute.
Place bacon in pan and brown, about 3 minutes and set aside.
Add another tablespoon olive oil to the pot with bacon fat.
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 browned.
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 wine and beef stock as needed to just cover the 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.

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!

Some tips to save time:

  • Eliminate simmering of bacon before browning.
  • Once onions are sautéed, add them to beef mixture after 1½ hours with herb packet. The flavors of the onion are better with their own taste, but in a pinch it works!

Come see me cook at the Whole Foods Market in Naperville.
August 18, 2009 - 7:00 p.m.
Making Allergen Free Delicious
2607 W. 75th Street
Naperville, IL
Phone: 630.579.7700

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