Thursday, September 11, 2008

Beef Burgundy



½ lb. stew beef
½ onion, sliced
1 tablespoon olive oil
1 cup beef broth; I used Herb Ox Gluten Free bouillon cubes
1 cup red wine, technically Burgundy
1 extra bouillon cube, un-dissolved
½ cup water
¼ cup rice flour
4 oz. can of mushroom pieces
Salt and pepper to taste

Brown the beef and onions in the olive oil. Salt and pepper the beef. Put the beef, onions, beef broth, and wine in the crock pot. Cook on low for 6-8 hours. Test the meat for doneness.

With a slotted spoon, take the beef and onions out of the crock pot and set aside. Pour the sauce into a sauce pan and heat to boiling. Toss in the extra gluten free bouillon cube.

Whisk the rice flour into the water and slowly pour it into the boiling sauce while whisking. Continue whisking until the sauce thickens. Add the mushrooms, beef and onions.

Serve over rice or rice pasta.


I don’t have a lot of wine on hand; we just don’t use it all that often. I will occasionally use it for cooking, like today; but I only have a bottle of fairly cheap merlot (like $6.00 at Target!). I used that for my “beef burgundy,” so it probably was technically “beef merlot.”

But whatever it was called, it was good! It's a keeper!

5 comments:

Carrie said...

that sounds REALLY delicious! I love any kind of chicken or beef in a wine sauce!

Sarah said...

Thanks Carrie. If you try, you'll have to let me know what you think!

David said...

Looks absolutely delicious, I'll have mine with mashed (creamed) potatoes, a bit like Stroganoff.
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Here's something to use your 'Merlot' for and these are really fabulous.
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http://coeliac.ie/webboards/viewtopic.php?t=1310
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this and all my recipes are on my Website.
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Best Regards,
David

Li loves David said...

Oh, Beef Burgundy (Merlot), that sounds good! I may have to make it this weekend... Thanks for the good idea!

~Li

Gluten free Kay said...

My default cooking wine is the stuff we call "Three Buck Chuck." It's Charles Shaw cabernet from Trader Joe's that's only $3 a bottle. It's the perfect wine for my red wine vinaigrette, and burgundy beef stew.

Your beef burgundy looks de-lish!