Push Button Kitchen

Big Flavors from your Small Appliances

Beef Bourguignon
Gluten Free Push Button Beef Bourguignon
Appliance: Slow Cooker - 4 quarts and larger
Also Requires: Contact Grill - (View braising tips)
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This Gluten Free recipe is part of the Braising Collection
Push Button Beef Bourguignon (Gluten Free Version)
   2 1/2 pounds chuck beef cut into 1-inch cubes
   Salt and pepper, to taste
   8 ounces sliced bacon
   2 yellow onions, sliced
   8-12 ounces of mushrooms (white or brown), thickly sliced (1/2 inch)
   1 cup beef broth
   2 cups good red wine
   1 tablespoon Worcestershire sauce
   2 cloves garlic, sliced
   1 pound carrots (about 4 medium), peeled and cut in 1 inch thick slices
   3-4 sprigs fresh thyme
   4 sprigs fresh parsley (flat leaf)
   2 bay leaves
   1 (12-16 ounce) bag frozen pearl onions
   1 tablespoons cornstarch
   2 tablespoons water
   Additional parsley, chopped (for serving)

Place a few layers of newspaper or paper towels beneath your contact grill to help catch any grease splatters or overflows while cooking bacon. Carefully clean the fat collection tray and chute for your machine, as you will need the fat the bacon produces.

Preheat contact grill according to manufacturer's directions for meats, or to medium-high to high, depending on your model. Pull apart bacon slices and place them in a single layer on your contact grill. Grill until well rendered (although it does not need to be crisp), about 7 minutes. Grill bacon in batches, if necessary. When cool enough to handle, roughly chop cooked bacon and add it to the crock or inner bowl of your slow cooker.

Pat beef cubes dry with paper towels and season lightly with salt (remember that the bacon will add a lot of salt to the dish) and to taste with pepper. Do not clean grill between steps. Brush grill plates with a little of the bacon fat and grill beef in a single layer until well browned, 3 to 5 minutes. Brown in batches and do not overcrowd grill. Repeat as necessary. Add browned meat to bacon in the slow cooker.

Brush grill plates with a little of the bacon fat and grill onions until they begin to brown, about 3-5 minutes, scraping up any browned bits of beef or bacon left behind. Grill in batches, if necessary. Add cooked onions to the slow cooker.

Brush grill plates with fat again and grill mushrooms, in a single layer, until browned, 3 to 4 minutes, working in batches, if necessary. Remove to a paper towel lined plate and set aside for later. DO NOT add mushrooms to slow cooker at this time.

Add broth, wine, Worcestershire sauce, garlic and carrots to ingredients in slow cooker and mix well. Nestle herbs and bay leaves into the stew. Cover and cook until beef and carrots are tender, 3 to 4 hours on High, or 6 to 8 hours on low.

Uncover and skim visible fat from the surface of the stew. Remove and discard bay leaves and herb stems. Stir in reserved mushrooms and the onions. Adjust seasoning with salt and pepper. Whisk together cornstarch and water until smooth and stir into stew.

Cover and cook an additional 30-40 minutes on High, until onions are tender and sauce has thickened. Serve with freshly chopped parsley.

The traditional version of this recipe, which uses flour as the thickener, is also available.

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