Gluten Free Carnes de Rioja Recipe

Last Friday was my birthday and the girls took me out to dinner at a tapas restaurant. The food was delicious and this got me thinking of how to add some Spanish flair to an old favorite Boeuf Bourguignon (Beef Stew with Red Wine). Thus, this Gluten Free Carnes de Rioja Recipe was born.

WARNING! This beef stew is not of the inexpensive variety where you take a cheap cut of beef and cook it for hours resulting in stringy beef and mushy veggies.

Years ago on a cold, blustery day I was having guests for dinner and I wanted to make something hearty and comforting. I thought a beef stew would be perfect. But I wanted to make it impressive so I added a bottle of red wine, used a filet of beef and I will never go back to using stew beef again. I have experimented with other cuts of beef like sirloin and chuck but the tenderloin is the BEST! So tender and delicious. And it is ready in half the time of traditional Boeuf Bourguignon.

I served this Carnes de Rioja on a bed of creamy polenta. Mashed potatoes would be great too.

This stew is even better the next day – making it perfect for stress-free entertaining. However, if you do make it ahead of time, don’t add the peas until re-heating just prior to serving. Otherwise, they turn all dully and unappealing looking (basically the very thing that gives peas a bad name!).

5 from 1 vote

Print Recipe

Gluten Free Carnes de Rioja Recipe

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Cuisine: Spanish

Servings: 6 Servings

Calories: 474kcal

Author: Gluten Free & More

Ingredients

• ▢ 1 (2½ pound) filet of beef - trimmed and cut into 1” chunks
• ▢ Kosher or sea salt
• ▢ Pepper
• ▢ Smoked paprika
• ▢ Olive oil
• ▢ 1 pound chorizo - casing removed, cut into small dice
• ▢ 8 carrots - cut into 1” chunks
• ▢ 2 yellow onions - cut in half and sliced
• ▢ 2 cloves garlic - minced
• ▢ ½ cup dry Spanish sherry
• ▢ 1 bottle Spanish red wine such as Rioja
• ▢ 2 cups plus 2 - 3 tablespoons gluten free beef stock
• ▢ 1 tablespoon tomato paste
• ▢ 6-8 sprigs fresh thyme – plus additional for garnish
• ▢ 2 bay leaves
• ▢ 1 pound mushrooms - stems removed and thickly sliced
• ▢ ½ pound frozen small white onions (pearl onions)
• ▢ ½ pound frozen peas
• ▢ 2 tablespoons cornstarch or arrowroot

US Customary - Metric

Instructions

• ▢
  Preheat oven to 250 degrees.
• ▢
  Heat 2 tablespoons olive oil in a large, oven proof dutch oven or stock pot. Add the chorizo and cook over medium high heat until browned. Remove with a slotted spoon to a plate with some paper towel on it to drain.
• ▢
  Season beef cubes with 1 tablespoon salt, 2 teaspoons pepper and 2 teaspoons smoked paprika. Add beef in batches to hot fat from chorizo and sear on all sides, about 3 – 5 minutes per batch. Remove to a separate plate and set aside.
• ▢
  Toss carrots and sliced onions with and additional 1 tablespoon salt, 2 teaspoons pepper and 2 teaspoons smoked paprika. Check to make sure there is enough fat to brown the onions and carrots. If not, add another tablespoon or two of olive oil. Add the carrots and onions to the fat and cook until they are caramelized (about 10 – 12 minutes). Add the garlic and cook about 30 seconds. Add the sherry and cook until almost completely evaporated. Put the chorizo and the meat (along with any accumulated juices) into the pot. Add the wine, beef stock, tomato paste, thyme and bay leaves. Bring to a boil, cover with a tight fitting lid and put in oven. Cook until meat and veggies are very tender (about 1 – 1 ¼ hours).
• ▢
  While stew is cooking, cook mushroom in 1-2 tablespoons olive oil in a large skillet over medium high heat until browned (about 10 – 12 minutes). Set aside.
• ▢
  Remove stew from oven when done and return to stove top over medium high heat. Remove thyme and bay leaves from stew. Create a slurry by combing cornstarch or arrowroot with 2-3 tablespoons of beef stock and mixing well. Stir into stew, cooking and stirring until thickened – it happens quickly. Add the frozen onions and mushrooms. Bring stew to boil then lower heat and simmer for about 10 minutes. Add the frozen peas and cook for another 5 minutes. Taste and adjust seasonings if needed.
• ▢
  Garnish with additional thyme leaves.

Nutrition

Nutrition Facts

Gluten Free Carnes de Rioja Recipe

Amount Per Serving

Calories 474 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g30%

Cholesterol 47mg16%

Sodium 1155mg48%

Potassium 1055mg30%

Carbohydrates 30g10%

Fiber 6g24%

Sugar 12g13%

Protein 20g40%

Vitamin A 14235IU285%

Vitamin C 29.5mg36%

Calcium 80mg8%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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