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

Vickys Boeuf Bourguignon, GF DF EF SF NF.

Hello everybody, it's John, welcome to my recipe page. Today, we're going to prepare a distinctive dish, vickys boeuf bourguignon, gf df ef sf nf. One of my favorites. For mine, I will make it a little 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 on earth. It's easy, it is quick, it tastes delicious. It is appreciated by millions every day. They're fine and they look fantastic. Vickys Boeuf Bourguignon, GF DF EF SF NF is something that I've loved my whole life.

To begin with this recipe, we have to first 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. {Make ready 600 grams of diced casserole beef.
2. {Take 150 grams of bacon, chopped.
3. {Make ready 150 grams of button mushrooms, quartered.
4. {Get 2 of medium onions, diced.
5. {Take 100 grams of carrots, chopped.
6. {Take 2 clove of garlic, finely chopped.
7. {Take 600 ml of good red wine.
8. {Take 200 ml of beef stock.
9. {Take 1 1/2 tbsp of cornstarch.
10. {Make ready 1 tbsp of tomato puree/paste.
11. {Get 2 of bay leaves.
12. {Make ready 2 tsp of dried mixed herbs (marjoram, basil, oregano, thyme, parsley).
13. {Prepare 1/2 tsp of mustard powder.
14. {Make ready 1/4 tsp of ground allspice.
15. {Make ready 2 tbsp of 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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