Steps to Make Any-night-of-the-week Vickys Boeuf Bourguignon, GF DF EF SF NF





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Vickys Boeuf Bourguignon, GF DF EF SF NF.

Vickys Boeuf Bourguignon, GF DF EF SF NF

Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, vickys boeuf bourguignon, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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To begin with this particular 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.

Ingredients - Vickys Boeuf Bourguignon, GF DF EF SF NF:

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