Vickys Boeuf Bourguignon, GF DF EF SF NF.
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Ingredients requirements of Vickys Boeuf Bourguignon, GF DF EF SF NF:
- Give 600 grams of diced casserole beef.
- Require 150 grams - bacon, chopped.
- Require 150 grams for button mushrooms, quartered.
- Need 2 of medium onions, diced.
- Require 100 grams of carrots, chopped.
- Require 2 clove - garlic, finely chopped.
- Give 600 ml good red wine.
- Give 200 ml of beef stock.
- You need 1 1/2 tbsp for cornstarch.
- Need 1 tbsp of tomato puree/paste.
- Require 2 of bay leaves.
- Prepare 2 tsp of dried mixed herbs (marjoram, basil, oregano, thyme, parsley).
- Need 1/2 tsp of mustard powder.
- Require 1/4 tsp - ground allspice.
- Need 2 tbsp oil for frying.
Vickys Boeuf Bourguignon, GF DF EF SF NF start cooking:
- Put the beef, bacon and vegetables into a casserole dish making sure the beef is on top for easier removal after marinating.
- Mix the rest of the ingredients in a jug.
- Pour into the casserole dish, adding enough in to almost cover the beef.
- Cover and refrigerate overnight.
- Preheat oven to gas 2 / 150C / 300°F.
- Remove the beef with a slotted spoon and brown off in a frying pan with 2tbsp oil.
- Put back into the casserole dish, stir, cover and cook for 3 hours until the meat is tender and the sauce is thickened.
- If you like the sauce thicker, strain it into a pan and boil it to reduce it further while keeping the beef & veg warm.
- Serve over mashed potato, remember to remove the bay leaves.
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