Vickys Boeuf Bourguignon, GF DF EF SF NF
Vickys Boeuf Bourguignon, GF DF EF SF NF

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys boeuf bourguignon, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Boeuf Bourguignon, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Vickys Boeuf Bourguignon, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook vickys boeuf bourguignon, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Boeuf Bourguignon, GF DF EF SF NF:
  1. Get 600 grams diced casserole beef
  2. Get 150 grams bacon, chopped
  3. Prepare 150 grams button mushrooms, quartered
  4. Take 2 medium onions, diced
  5. Make ready 100 grams carrots, chopped
  6. Get 2 clove garlic, finely chopped
  7. Prepare 600 ml good red wine
  8. Make ready 200 ml beef stock
  9. Prepare 1 1/2 tbsp cornstarch
  10. Prepare 1 tbsp tomato puree/paste
  11. Prepare 2 bay leaves
  12. Take 2 tsp dried mixed herbs (marjoram, basil, oregano, thyme, parsley)
  13. Make ready 1/2 tsp mustard powder
  14. Prepare 1/4 tsp ground allspice
  15. Get 2 tbsp oil for frying
Instructions to make Vickys Boeuf Bourguignon, GF DF EF SF NF:
  1. Put the beef, bacon and vegetables into a casserole dish making sure the beef is on top for easier removal after marinating
  2. Mix the rest of the ingredients in a jug
  3. Pour into the casserole dish, adding enough in to almost cover the beef
  4. Cover and refrigerate overnight
  5. Preheat oven to gas 2 / 150C / 300°F
  6. Remove the beef with a slotted spoon and brown off in a frying pan with 2tbsp oil
  7. Put back into the casserole dish, stir, cover and cook for 3 hours until the meat is tender and the sauce is thickened
  8. If you like the sauce thicker, strain it into a pan and boil it to reduce it further while keeping the beef & veg warm
  9. Serve over mashed potato, remember to remove the bay leaves

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