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Recommendation to Homemade Perfect Vickys Boeuf Bourguignon, GF DF EF SF NF

Hoping to dine Vickys Boeuf Bourguignon, GF DF EF SF NF a top restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with helpful ways on cooking a Vickys Boeuf Bourguignon, GF DF EF SF NF like a famous chef made.

Vickys Boeuf Bourguignon, GF DF EF SF NF

We hope you got insight from reading it, now let's go back to vickys boeuf bourguignon, gf df ef sf nf recipe. You can have vickys boeuf bourguignon, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you do that.

To cook an extraordinary Vickys Boeuf Bourguignon, GF DF EF SF NF, below are the components required:

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

After readying the components, now you are ready to make your appetizing Vickys Boeuf Bourguignon, GF DF EF SF NF by following the procedures on this section:

  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.

Recipe : Vickys Boeuf Bourguignon, GF DF EF SF NF

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step by step to make Vickys Boeuf Bourguignon, GF DF EF SF NF

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