Julia Child’s Bœuf Bourguignon with Garlic Mashed Potatoes and Sautéed Mushrooms (GF/DF Version)

Pondering a fancy Valentine’s Day dinner for your loved one? Or perhaps you’re just feeling fancy? This is the perfect meal that is sure to impress.

I have adapted this Bœuf Bourguignon meal from the late, great Julia Child’s recipe for my gluten-free/ dairy-free husband, David, and IT. IS. FANTASTIC! Let me tell you, he was a happy man when he came home from work to this masterpiece. The beef is tender and the potatoes are like silk; the flavor is heavenly.

If you or someone in your family is like my husband and can’t have dairy or gluten, I encourage you to stock your Gluten-Free and Dairy-Free pantry. You’ll need plenty of GF Flour and DF butter for this meal. I always use Bob’s Red Mill GF All-Purpose Flour because it keeps the taste and texture of my food perfect, whereas other GF flours can bring on a flavor of their own, and a grainy texture. I also lean towards Fleischmann’s DF butter, but any DF butter will work in this recipe. You’ll also need a milk alternative; I like coconut milk, myself.

Julia Child’s Beef Bourguignon (GF/DF Version by The Stay At Home Cook)

  • 1/2 tablespoon olive oil
  • 8 ounces bacon, sliced into 1/2-inch strips
  • 3 pounds of beef for stew (This will usually be sold in chucks in the meat department; if it’s not, cut your meat into about 2-inch chunks. The cuts you’re looking for are: rump, chuck, sirloin tip, top round, or bottom round.)
  • salt and pepper
  • 1 large carrot, sliced
  • 1 red onion, sliced
  • 2 tablespoons Bob’s Red Mill Gluten-Free All-Purpose flour
  • 2 1/2 cups red wine (preferably a Beaujolais, Cotes du Rhone, Bordeaux-St, Emilion, Burgundy, of Chianti)
  • 1 cup beef stock
  • 1 tablespoon tomato paste
  • 1-2 teaspoons fresh thyme leaves
  • 1-2  dried bay leaves, crumbled
  • 2-3 cloves garlic, smashed


Sauteed Mushrooms

  • 1 tablespoon olive oil
  • 2 tablespoons dairy-free unsalted butter
  • 1/2 pound white mushrooms, wiped clean with a damp paper towel


Julia Child’s Garlic Mashed Potatoes (GF/DF Version by The Stay At Home Cook)

  • 2 heads of garlic, cloves separated and peeled
  • 4 tablespoons Smart Balance dairy-free unsalted butter
  • 2 tablespoons Bob’s Red Mill Gluten-Free All-Purpose flour
  • 1 cup hot coconut milk (or any non-dairy milk)
  • salt and pepper
  • 2 1/2 pounds baking potatoes
  • 4 tablespoons dairy-free butter


Beef Bourguignon

Preheat oven to 450º F.
Heat the olive oil in an enamel Dutch oven over medium-high heat. Add in the bacon and cook for 5-8 minutes until browned, and fat has accumulated at the bottom of the pan. Remove from the loan with a slotted spoon and set aside.
Pat the beef dry with a paper towel, and lightly sprinkle with salt and pepper. Make sure the fat is super hot, then add in the beef, in batches so as not to crowd the pan, and brown on all sides. Set the browned beef aside, and add the chopped carrots and onion to the fat and cook for a couple minutes until lightly browned.
Add the bacon and beef to the vegetables. Sprinkle the GF flour all over and toss to coat. Place the pan in the oven uncovered to cook for 4 minutes. Remove from oven, toss again, and place back in the oven for another 4 minutes. Remove it from the oven, and reduce the heat to 325º.
Add in the wine, stock, tomato paste, herbs, and garlic and carefully stir to combine. Cover and place in the oven to 3 to 3 and 1/2 hours.
While the meat is cooking, prepare the onions, mushrooms, and mashed potatoes.

Sauteed Mushrooms
Quarter the mushrooms.
Heat the oil and DF butter in a skillet over high heat. When the foam from the butter begins to subside, add in the mushrooms. Shake the mushroom around for about 5 minutes until browned. Remove from heat and set aside.

Garlic Mashed Potatoes
Add in 4 tablespoons of DF butter and heat over low heat. Add in the garlic cloves, cover, and cook for 20 minutes, until tender.
Stir in the GF flour, and stir over low heat until it froths. Add in the hot DF milk alternative (just heat it for a bit in the microwave), salt, and pepper, and puree in a blender. Return to pan and simmer for 2 more minutes. Set aside.
Boil some salted water in a large pot.
Peel and quarter your potatoes, then add to the water. Cook until fork tender.
Press the potatoes through a potato ricer, mash by hand, or add them to the bowl of your mixer and mix until smooth. Return the potatoes to the pan and cook out any moisture over medium-low heat.
Mix in 4 tablespoons of DF butter, 1 tablespoon at time. Mix in the garlic sauce. Season to taste with salt and pepper.

Plating
Skim the fat off of the top of the beef bourguignon. Serve over the potatoes, placing the onions and mushrooms around. (You can also add the mushrooms straight to the beef and stuff now, if you want.)
Sprinkle with parsley. Serve with a nice glass of the wine you cooked it in!


This meal is definitely a multi-step process, but it’s a labor of love! Trust me, it’s worth it. Your loved ones will be impressed and quite pleased.

Happy cooking and Happy Valentine’s Day,

Laura

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One Comment Add yours

  1. brendamj says:

    No doubt David went nuts over that meal!!! I don’t know how you could out do yourself for Valentines Day after a meal like that!!

    Like

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