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Home / Step-by-Step Guide to Make Award-winning Vickys Boeuf Bourguignon, GF DF EF SF NF

Step-by-Step Guide to Make Award-winning Vickys Boeuf Bourguignon, GF DF EF SF NF

By fatih7

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Vickys Boeuf Bourguignon, GF DF EF SF NF

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Cold water fish are good if you wish to feel better. Wild salmon, herring, mackerel, trout, and tuna are all high in omega-3 fatty acids and DHA. These are two things that truly help the grey matter in your brain run a lot better. It's the truth: consuming tuna fish sandwiches can really help you fight your depression.

Now you can see that junk food isn't necessarily what you have to eat when you are wanting to help your moods get better. Try a few of these instead!

We hope you got benefit from reading it, now let's go back to vickys boeuf bourguignon, gf df ef sf nf recipe. To cook vickys boeuf bourguignon, gf df ef sf nf you only need 15 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Vickys Boeuf Bourguignon, GF DF EF SF NF:

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

Steps 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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