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

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special 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 is gonna smell and look delicious.

Vickys Boeuf Bourguignon, GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Vickys Boeuf Bourguignon, GF DF EF SF NF is something that I have loved my whole life.

To begin with this recipe, we must 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 can achieve it.

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

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

Steps 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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