Updated: Nov 24, 2020
This recipe is a gluten-free version of the delicious and rich traditional French dish. It is a wonderful dinner for the whole family and it is practical because it can be prepared a few days ahead.
Serves 6 Preparation time 30 min Cooking time 3.5 h
2-3 tbsp lard
1.5 kg beef (brisket, chuck steak or stewing beef)
6 pieces marrow bones
150 g fatty bacon
2 dl home made bone broth
750 ml good quality red wine
1 dl port wine
1 tbsp tomato paste
4 cloves of garlic
2 medium carrots
1 medium parsley root
1 slice of celery root
2 fresh rosemary sprigs
2 fresh thyme sprigs
2 fresh parsley sprigs
300 g button mushrooms, halved
50 g butter
200 g carrots, peeled and cut into 1 cm pieces
100 g parsley roots, peeled and cut into 1 cm pieces
50 g goose fat
Preheat the oven to 130 °C.
Prepare the bouquet garni. Tie together the rosemary, thyme, bay leaves and parsley with a kitchen string.
Pour the wine into a casserole, add the chopped garlic, the carrots, the parsley root, the celery, and the bouquet garni, and boil it on low heat for half an hour. Pour the mixture into a colander, save the wine.
Heat the lard on a frying pan (preferably cast iron) and fry the meat chunks on each side until golden. Fry shortly the bones as well. Put in a large oven-proof pot. Avoid overcrowding the pan with the meat. er, save the wine.
Heat the lard on a frying pan (preferably cast iron) and fry the meat chunks each side until golden. Fry shortly the bones as well. Put in a Dutch oven. Avoid overcrowding the pan with the meat.
Add more lard to the pan if needed. Fry the bacon, add the onion. Fry for 1-2 minutes, then add the vegetables from the colander. Put all into the casserole.
Add the wine and the beef stock to the pan, give it a boil and pour over the meat.
Season it with salt and pepper. The amount of salt depends on how salty the bacon and the bone broth are. Taste and adjust.
Put in the oven and cook for 3-3.5 hours.
When ready, take out the meat and the vegetables, throw away the garni. Bring the sauce to boil and reduce it on medium heat until thickened, for about 20-30 minutes.
Fry the mushrooms in the butter.
Fry the carrots and the parsley roots in the goose fat.
Serve the Bourguignon with the mushrooms and the vegetables. Optionally you can add some red cabbage too as a side dish.
Prepare 1-2 days ahead and let it stand in the fridge. The meat will be even more tender and the taste more delicious.