Steps to Make Favorite Vickys Boeuf Bourguignon, GF DF EF SF NF

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys boeuf bourguignon, gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Vickys Boeuf Bourguignon, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Vickys Boeuf Bourguignon, GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys boeuf bourguignon, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you cook it.

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

1. Make ready 600 grams diced casserole beef
2. Prepare 150 grams bacon, chopped
3. Make ready 150 grams button mushrooms, quartered
4. Make ready 2 medium onions, diced
5. Get 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. Take 1 tbsp tomato puree/paste
11. Take 2 bay leaves
12. Take 2 tsp dried mixed herbs (marjoram, basil, oregano, thyme, parsley)
13. Take 1/2 tsp mustard powder
14. Prepare 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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