This classic dish originated from the Burgundy region of eastern France as a pauper’s dish until it became a staple of haute cuisine in the early 20th century. This gluten-free variation uses rice flour and a sauce reduction to achieve its signature heartiness. Slideshow: Beef Recipes 

Russ Crandall
September 2014

Gallery

© Russ Crandall

Recipe Summary

total:
3 hrs
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, cook the bacon over medium heat until crispy, about 5 minutes, then set aside. Dust the chuck roast with rice flour.

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  • Increase heat to medium, then add the beef pieces to the bacon grease and brown until crusted, 3 minutes per side, in batches if needed. Remove and set aside. Add the onion and sauté until softened, about 5 minutes. Add the tomato paste and garlic and sauté until aromatic, about 1 minute.

  • Add the beef, bacon and wine to the pot and enough stock to cover the beef pieces, about 2 cups. Tie together the bouquet garni with kitchen twine and add to the pot. Bring to a simmer, then cover and reduce heat to low. Simmer until the beef is tender, about 2 hours, adding vegetables to the pot as detailed in step 4.

  • About an hour before the beef is tender, warm the butter over medium heat in a separate pan. Add the pearl onions and sauté until aromatic and just tender, about 4 minutes. Add the carrots and sauté for 1 minute, then add the vegetables to the pot. When there are 20 minutes of cooking left, add the chopped mushrooms.

  • Once the meat is tender and the vegetables are done, remove all of the solids from the pot with a slotted spoon and set aside; discard the bouquet garni. Increase the stovetop heat to medium-high and reduce the sauce to about 3 cups. Once the sauce is reduced, remove it from the heat and gently stir in the meat and veggies. Season to taste and serve with mashed or boiled potatoes.

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