Vickys Boeuf Bourguignon, GF DF EF SF NF

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Vickys Boeuf Bourguignon, GF DF EF SF NF. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Vickys Boeuf Bourguignon, GF DF EF SF NF is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Boeuf Bourguignon, GF DF EF SF NF estimated approx 3 hours 20 mins.

To get started with this recipe, we must prepare a few components. You can have Vickys Boeuf Bourguignon, GF DF EF SF NF using 15 ingredients and 9 steps. Here is how you can achieve that.

Beef Burgundy is a classic French dish but one that everybody makes differently. I hope you like my version!

Ingredients and spices that need to be Take to make Vickys Boeuf Bourguignon, GF DF EF SF NF:

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

Instructions to make 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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