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

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, vickys boeuf bourguignon, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to 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 cook it.

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

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