Recipe: Yummy Vickys Boeuf Bourguignon, GF DF EF SF NF

Vickys Boeuf Bourguignon, GF DF EF SF NF.

You can cook Vickys Boeuf Bourguignon, GF DF EF SF NF using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Vickys Boeuf Bourguignon, GF DF EF SF NF

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

Vickys Boeuf Bourguignon, GF DF EF SF NF instructions

  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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