Simple Way to Prepare Speedy Vickys Boeuf Bourguignon, GF DF EF SF NF

Vickys Boeuf Bourguignon, GF DF EF SF NF.

Hello everybody, it is me, Dave, welcome to our recipe page. 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 food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Boeuf Bourguignon, GF DF EF SF NF is one of the most favored of current trending foods in the world. It's enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Vickys Boeuf Bourguignon, GF DF EF SF NF is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must 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 can achieve it.

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

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