A traditional Beef Bourguignon is a dish that’s usually off-limits to people with celiac disease due the fact that it uses a flour-based roux to thicken the sauce. There are of course alternatives to this, this one from Russ Crandall of The Domestic Man being one of them. It’s one of the heartiest dishes you’ll ever try and it has a richness that is not only delicious, but just downright satisfying. I think the only other French dish that has this effect on me would be a traditional French Onion Soup. I’ll save that for a later post.
Beef Bourguignon is a dish that originates from the Burgundy region of Eastern France. It’s widely accepted that this dish started as a peasant’s recipe, possibly as far back as the Middle Ages, as a way to slow-cook tough cuts of meat. However, it’s not mentioned in cookbooks until the early 20th century, when it was refined into the staple haute cuisine dish it’s generally regarded as today.
This dish is fairly true to the authentic recipes available today, except that a flour-based roux is often used to thicken the sauce. Personally, I decided to use a reduced sauce to finish the dish.
