Recipe of Award-winning Vickys Boeuf Bourguignon, GF DF EF SF NF

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

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, vickys boeuf bourguignon, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Boeuf Bourguignon, GF DF EF SF NF is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vickys Boeuf Bourguignon, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook vickys boeuf bourguignon, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Boeuf Bourguignon, GF DF EF SF NF:
  1. Make ready diced casserole beef
  2. Prepare bacon, chopped
  3. Get button mushrooms, quartered
  4. Make ready medium onions, diced
  5. Take carrots, chopped
  6. Make ready garlic, finely chopped
  7. Prepare good red wine
  8. Make ready beef stock
  9. Make ready cornstarch
  10. Prepare tomato puree/paste
  11. Get bay leaves
  12. Take dried mixed herbs (marjoram, basil, oregano, thyme, parsley)
  13. Take mustard powder
  14. Get ground allspice
  15. Get 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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