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

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We hope you got insight from reading it, now let’s go back to vickys boeuf bourguignon, gf df ef sf nf recipe. 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 prepare Vickys Boeuf Bourguignon, GF DF EF SF NF:
  1. Take 600 grams diced casserole beef
  2. Take 150 grams bacon, chopped
  3. You need 150 grams button mushrooms, quartered
  4. Use 2 medium onions, diced
  5. You need 100 grams carrots, chopped
  6. Provide 2 clove garlic, finely chopped
  7. Get 600 ml good red wine
  8. You need 200 ml beef stock
  9. Prepare 1 1/2 tbsp cornstarch
  10. Take 1 tbsp tomato puree/paste
  11. Use 2 bay leaves
  12. Get 2 tsp dried mixed herbs (marjoram, basil, oregano, thyme, parsley)
  13. Prepare 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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