Gluten Free Beef Bourguignon

Ingredients:

• 2 Tablespoons bacon fat from leftover fried gluten-free bacon, divided
• 2 1/2 lbs. beef stew meat or chuck beef, cubed and dried with paper towels
• Salt
• Ground black pepper
• 1 1/2 medium to large yellow onions, chopped
• 4 garlic cloves, minced or grated
• 3 cups dry red wine (Cabernet Sauvignon, Merlot, Pinot Noir)
• 2 1/2 cups gluten-free beef broth (I used Better Than Bullion)
• 1 Tablespoon Del Monte tomato paste (Italian tomato paste is not gluten-free)
• 1 bouquet garni/herb bouquet, (tied cache of 2 sprigs each rosemary, thyme, parsley, and 4 large bay leaves)
• 3 Tablespoons brown rice flour (or gluten-free all-purpose flour)
• Gravy Master or Kitchen Bouquet, to desired color (optional)
• 1 lb. fresh, small button mushrooms, stems trimmed (or standard sized sliced)

Instructions:

1. Preheat the oven to 400°F with a large Dutch oven or deep cast iron skillet.
2. Remove Dutch oven from the oven and transfer to stovetop. Lower oven temperature to 350°F.
3. Add 1 tablespoon bacon fat to pot and melt over medium-high heat.
4. In batches in single layers, brown the beef for about 4 minutes. Turn beef to brown all sides. Transfer each cooked batch to a plate while cooking additional batches. Then set aside.
5. Return all beef to Dutch oven and season with salt and pepper. Add flour tossing to coat all sides.
6. Place Dutch oven with beef in oven for about 8 minutes, turning meat over to brown other side midway through baking. Set beef aside in plate.
7. To the same skillet, preheat over medium heat with 1 tablespoon bacon fat.
8. Add onions and cook until tender, about 8 minutes, turning occasionally to brown all sides.
9. Add garlic and cook until fragrant, 30 to 60 seconds.
10. Place beef back into the pot along with its juices.
11. Add wine, broth, tomato paste and herb bouquet/cache. Bring just to a simmer, cover, and bake in preheated oven for about 1 1/2 hours or until meat is tender. (It will cook for an additional 15 minutes on the stove top. See below.)
12. Transfer pot to the stovetop, remove meat, and transfer to a plate.
13. If needed, using a handheld immersion blender puree the sauce until onion is no longer visible. (Alternatively, allow sauce to cool and puree in batches in a blender.)
14. Add beef back to sauce, add mushrooms and cook for an additional 15 minutes, or until fork tender.
15. Add Gravy Masteror Kitchen Bouquet, if desired.
16. Serve with potatoes, garlic bread, buttered pasta, or rice pilaf.

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