Simple Way to Prepare Favorite Vickys Boeuf Bourguignon, GF DF EF SF NF

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys boeuf bourguignon, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Boeuf Bourguignon, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, 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 particular recipe, we have to 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 can achieve that.

The ingredients needed to make Vickys Boeuf Bourguignon, GF DF EF SF NF:

1. Take 600 grams diced casserole beef
2. Make ready 150 grams bacon, chopped
3. Take 150 grams button mushrooms, quartered
4. Take 2 medium onions, diced
5. Take 100 grams carrots, chopped
6. Prepare 2 clove garlic, finely chopped
7. Prepare 600 ml good red wine
8. Take 200 ml beef stock
9. Take 1 1/2 tbsp cornstarch
10. Prepare 1 tbsp tomato puree/paste
11. Get 2 bay leaves
12. Make ready 2 tsp dried mixed herbs (marjoram, basil, oregano, thyme, parsley)
13. Get 1/2 tsp mustard powder
14. Take 1/4 tsp ground allspice
15. Prepare 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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