Or as we like to call it....Beef Burgundy, thank you very much! Last week was my husband's birthday and I always fix him his favorite dish. I made him this dish when we were dating and it's been one of his favorites ever since. Back then I used to make it with cream of mushroom soup and onion soup mix. It was terribly processed and salty, but ohhhhh so good!
The past few years I've been searching for the best natural, but easy (and preferably slow cooker/crock pot friendly), version of beef burgundy. I think I finally found it on Food.com! I of course made my low-FODMAP adjustments to the recipe and we were amazed by the results. If you are interested in the original version and don't require my low-FODMAP and gluten-free make-over, you can find it here: French Beef Burgundy for the Crock Pot.
So here's the breakdown of the ingredients: Instead of garlic, I browned the beef in my Oven Roasted Garlic Oil. I replaced the onion with the green parts only of scallions (green onions). I did add mushrooms because my husband loves them and it was his birthday. For the longest time I thought I could eat mushrooms, but then I figured out that they make be terribly gassy, so I try to limit them. I still eat mushrooms, just not too many at one time. They contain mannitol, which is a sugar alcohol, and I'm sure many of you know is not good for IBS. So you can leave them out of the recipe all together, or just pick them out, like I do.
I tend to be fine with dry wines (thank goodness), but I'm not sure if other people tolerate wine. If you don't, then obviously this recipe is not for you. But I really hope you do, because this recipe is amazing! Since the recipe only called for 1/2 cup of beef broth, I used Better than Bouillion. I believe it contains a little onion and garlic, but not enough to concern me at only 1/2 cup for the whole recipe. Otherwise, you can use my recipe for Low-FODMAP Beef Broth. You can also read how I freeze my homemade broth here: Broth for Recipes.
Low-FODMAP, Gluten-Free, Dairy-Free
adapted from Food.com
1/4 cup White Rice Flour Blend
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds beef stew meat, cubed
2 tablespoons Oven Roasted Garlic Oil or olive oil
1 cup dry red wine (I like to use Shiraz or Cabernet), divided
1 cup baby carrots
4 green onions, sliced (green parts only)
8 button mushrooms, sliced (optional or as tolerated)
1/2 cup fresh parsley, minced
1/2 cup Low-FODMAP Beef Broth
2 bay leaves
1/2 teaspoon dried thyme
- In a large resealable plastic bag, combine the flour, salt and pepper. Add the beef and shake to coat.
- Heat the oil in a large skillet over medium-high heat. Add the beef and brown on all sides, making sure to get a nice brown, flavorful crust.
- Transfer the beef to the slow cooker. Deglaze the skillet with 1/2 cup of the wine, scraping up any brown bits. Pour this into the slow cooker. Add the remaining wine, baby carrots, green onions, mushrooms (if using), parsley, broth, bay leaves and thyme to the slow cooker and stir to combine.
- Cover slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Remove bay leaves and serve.
- Serve over or with your favorite gluten-free pasta, rice or mashed potatoes.