Gluten-Free Beef Burgundy Stew

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Gluten-Free Beef Burgundy Stew
2 lb lean stewing beef or sirloin, cut in 1-inch cubes
2 tbs butter
2 tbs olive oil
1 medium sweet yellow onion, chopped in 1/2-inch pieces
4 tbs sweet rice flour
1 1/4 cups low-sodium gluten-free beef stock, preferably homemade
1 1/4 cups red wine, Burgundy or Cabernet
1 tsp dried marjoram
2 tsp fresh crumbled thyme, or 1 teaspoon dried thyme
1/4 tsp freshly ground black pepper, or to taste
1/2 tsp Kosher salt, or to taste
8-oz button mushrooms, wiped clean
8-oz fresh peeled or frozen (thawed) pearl onions
Preheat oven to 300° F / 149° C
Place butter and olive oil in a heavy Dutch oven on medium high heat.

When pan is hot, but before the fats start to smoke or burn, add cubed beef and cook until browned. Turn beef to brown all sides. Remove from pan and set aside.

Add chopped onions and cook for about 5 minutes, or just until they begin to turn golden brown.
Turn heat off. Sprinkle sweet rice flour into pan with onions. Stir to combine sweet rice flour with onions.

Slowly pour 1/2 cup of the beef stock into pan. Return heat to medium and whisk until the mixture thickens and becomes smooth. Add the remaining beef stock and red wine to the pan.

Stir to thoroughly combine ingredients.
Add marjoram, thyme, salt and pepper and stir to blend.
Cover the Dutch oven and place in preheated oven. Cook for 2 hours or until beef is very tender. Remove pan and add mushrooms and pearl onions.

Cover and return pan to oven for 30 minutes, or until the pearl onions are tender with pieced with a fork.
Beef burgundy can be prepared up to two days before serving. Cook, completely cool and refrigerate in a covered container until ready to reheat and serve.

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