Cowboy Bourguignon

This is a recipe the entire family really enjoys. I serve it with mashed potatoes that soak up the tasty gravy. 

INGREDIENTS

1 1/2 pound cubed red meat such as beef venison, moose, elk or bear

2 tablespoons corn starch

2 tablespoons bacon drippings (maybe a bit more)

4 ounces small button mushrooms, quartered

1 small onion, finely chopped

2 plum tomatoes, chopped

1 cup chopped carrot

1 cup chopped turnip

1 cup red wine

2 cups good quality beef stock

1 bay leaf

1 tablespoon dried parsley

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon celery salt

1/4 teaspoon dried thyme

1/8 teaspoon ground pepper

DIRECTIONS

Gently pat the meat pieces with paper towel to absorb any excess liquid.

Mix the starch, celery salt, garlic and onion powders in a plastic bag and toss in the meat pieces making sure they are all coated.

Bring the bacon drippings to medium-high heat and add the meat; cook browning all sides.

Remove the meat and set aside.

Add the onions and cook until translucent, scrapping up the bit stuck to bottom of pan; add more bacon drippings if onion starts to stick.

Pour in the wine and cook until it just covers the chopped onion pieces; add the chopped tomatoes and cook until the tomatoes start to fall apart.

Return the meat pieces to the skillet along with the remaining ingredients and bring to a boil; cover and place in a pre-heated 350 degree Fahrenheit oven.

Cook for 2 to 2.5 hours checking after 1 hour and adding water if needed, until the meat is fall apart tender.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.