I would like to make this for dinner (using the recipe from Smitten Kitchen) but I need it to be gluten free. The recipe calls for 1.5 tablespoons of flour. What can I substitute for this flour in order to get the right thickness, not have it be gritty and still be gluten free?
Is cornstarch gluten free? If so, use that, but less. I prefer it as a thickener, but it is stronger, so maybe start with half.
Xantham gum is best added with a blender - if you go with xantham gum, strain the liquid from the solids, add xantham gum in a blender or with an immersion blender, then add the solids back.
Speaking of a blender, the recipe can be thickened by pureeing some of the vegetables from the braise in the braising liquid.
When I make beef bourginon I don't use any thickener but rather take a little of the vegetables and liquid and process/mash/blend it into a slurry that goes back into the finished dish. That, along with a bit of butter, gives a wonderful finish. If you were going to serve this over potatoes, you could do the same with a small amount of the cooked potato and some liquid from the braise.
Had to check out the recipe based on a few of the comments here. Not as bad as people made it sound, but I'd make a few changes:
-I'd make sure the mushrooms were fully seared - browned - before pulling em from the pan. Probably more than 3-4 minutes.
- I'd at least double the red wine, but still reduce it to 1/2 cup.
- If I had some demi glace in the freezer (and I usually do) I'd use it
- I'd hold off on the thyme until the liquid is in the pot
- I'd add a couple bay leaves (remove before serving)
- I'd likely forgo the beurre manie thickening and instead just mount the sauce at the end with maybe 6 Tablespoons of butter. As long as the sauce is reduced enough, this should produce the desired thickness. And a much better flavor/consistency when poured over egg noodles.