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!