Recipe of Homemade Vickys Boeuf Bourguignon, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys boeuf bourguignon, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Boeuf Bourguignon, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vickys Boeuf Bourguignon, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have 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. Prepare 600 grams diced casserole beef
2. Make ready 150 grams bacon, chopped
3. Make ready 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. Make ready 600 ml good red wine
8. Make ready 200 ml beef stock
9. Get 1 1/2 tbsp cornstarch
10. Make ready 1 tbsp tomato puree/paste
11. Prepare 2 bay leaves
12. Prepare 2 tsp dried mixed herbs (marjoram, basil, oregano, thyme, parsley)
13. Prepare 1/2 tsp mustard powder
14. Make ready 1/4 tsp ground allspice
15. Make ready 2 tbsp 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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