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

Hey everyone, it’s Louise, welcome to my recipe site. 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. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Boeuf Bourguignon, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Vickys Boeuf Bourguignon, GF DF EF SF NF is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Prepare 600 grams diced casserole beef
2. Take 150 grams bacon, chopped
3. Take 150 grams button mushrooms, quartered
4. Get 2 medium onions, diced
5. Take 100 grams carrots, chopped
6. Make ready 2 clove garlic, finely chopped
7. Take 600 ml good red wine
8. Make ready 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. 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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