Experiments in the Kitchen

Have you seen Julie & Julia? If you have, you will remember Julia Child's ever famous
Boeuf Bourguignon. I was so motivated to try it myself, especially when I discovered this dairy free version here.  Instead of cooking it in a dutch oven, I did mine in the crockpot. I browned the meat as mentioned (actually my hubbie did) and then put all of the ingredients in. I thought to myself that it seems like a stew, as I was putting it together. As the divine aromas filled the house all day, I can tell you this is not a stew. This is way more than stew. If it is stew, it's the best I have ever tasted. The orange and herbs she uses knock this right out of the park. When you do it in the crockpot it is crazy easy, too!

3 pounds lean stewing chuck shoulder roast (pot roast) cut
into 1 ½ inch cubes
¼ cup avec gluten free flour (I use: 1 cup brown rice flour to 2/3 cup potato starch to 1/3 cup tapioca starch)
6 ounces prosciutto or bacon, cut into strips (I found prosciutto I can use at Tjoes)
2 tablespoon olive oil
1 medium yellow onion, chopped
1 tablespoon tomato paste
3 cups of full bodied red wine*
3-4 sprigs of fresh thyme
3 large cloves of garlic, finely minced
1 orange, zest removed in strips
2 bay leaves
¼ teaspoon freshly grated nutmeg
2-3 cups Chicken Stock (fresh if possible)
2 pounds root vegetables*
½ pound seasonal mushrooms
1 teaspoon sea salt
1 teaspoon freshly cracked pepper

*Notes: The wine should be good enough to accompany the meal, and rich enough to compliment the dish. 

I always add some carrot, one or two especially when Nash’s Carrots are in season. I typically use 1 parsnip, red and sweet potatoes and even ¼ of a fennel bulb.

Directions:

Preheat the oven to 325 degrees.

Season the beef with salt and freshly ground black pepper and toss in the flour to coat.

On the stove top, preheat a Dutch oven over medium high heat.  Add the olive oil and prosciutto and sauté for 4-5 minutes or until lightly  browned and the fat has rendered.  Remove  the prosciutto and add the beef.  Arrange in a single layer being careful not to overcrowd the pan (you may have to work in batches). Once the beef is nicely browned on all sides, remove with slotted spoon and add to reserved prosciutto.

Add the onion and tomato paste to the pan and sauté in the remaining fat for 3-4 minutes, just to soften.

Add the wine to the pan and bring up to a  simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, garlic, zest, ground nutmeg, bay leaves and stock. Bring the mixture up to a boil for 1-2 minutes then put on the lid and transfer to preheated oven and let simmer for about 2 hours. Be sure to monitor your  temperature to maintain a slow simmer during this time.

After 2 hours, add in your root vegetables, mushrooms and salt and freshly cracked pepper to taste. Return to the oven and simmer until vegetables and meat are extremely tender, approx. 1 additional hour.

Remove from oven and serve. I like to toss in some freshly  washed and cut greens at the end to add a little earthiness and crunch. Served over steamed jasmine rice or buttered noodles and this meal will warm your heart and soul.