vickys boeuf bourguignon gluten dairy egg soy nut free

Ingredients vickys boeuf bourguignon gluten dairy egg soy nut free

600 grams diced casserole beef
150 grams bacon chopped
150 grams button mushrooms quartered
2 medium onions diced
100 grams carrots chopped
2 clove garlic finely chopped
600 ml good red wine
200 ml beef stock
1 1/2 tbsp cornstarch
1 tbsp tomato puree/paste
2 bay leaves
2 tsp dried mixed herbs (marjoram basil oregano thyme parsley)
1/2 tsp mustard powder
1/4 tsp ground allspice
2 tbsp oil for frying

how to make vickys boeuf bourguignon gluten dairy egg soy nut free

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