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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vickys boeuf bourguignon, gf df ef sf nf. One of my favorites food recipes. This time, I am going to 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Vickys Boeuf Bourguignon, GF DF EF SF NF is something which I have loved my whole life.

To get started with this recipe, we must 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 that.

The ingredients needed to make Vickys Boeuf Bourguignon, GF DF EF SF NF:
  1. Take 600 grams diced casserole beef
  2. Get 150 grams bacon, chopped
  3. Get 150 grams button mushrooms, quartered
  4. Get 2 medium onions, diced
  5. Take 100 grams carrots, chopped
  6. Take 2 clove garlic, finely chopped
  7. Take 600 ml good red wine
  8. Take 200 ml beef stock
  9. Make ready 1 1/2 tbsp cornstarch
  10. Make ready 1 tbsp tomato puree/paste
  11. Make ready 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. 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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