Vickys Boeuf Bourguignon, Gf Df Ef Sf Nf Recipe by Vicky@Jacks Free-From Cookbook
Vickys Boeuf Bourguignon, GF DF EF SF NF Cooking Instructions 3 hours 20 mins 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 1 Put the beef, bacon and vegetables into a casserole dish making sure the beef is on top for easier removal after marinating 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 2 Mix the rest of the ingredients in a jug 3 Pour into the casserole dish, adding enough in to almost cover the beef 3 Pour into the casserole dish, adding enough in to almost cover the beef 4 Cover and refrigerate overnight 4 Cover and refrigerate overnight 5 Preheat oven to gas 2 / 150C / 300°F 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 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 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 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 9 Serve over mashed potato, remember to remove the bay leaves More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth chicken pasta salad Fancy Pants Chicken Teriyaki Veggy Sandwich Leek and Barley Miso Soup (Macrobiotic) Lemon Pepper Pork Chops Chicken Tikka Masala Butter Chicken Wisconsin's beer cheese dip Ray's' Garlic Ranchero Breakfast Snacker Crab Rangoon chicken pasta salad Fancy Pants Chicken Teriyaki Veggy Sandwich Leek and Barley Miso Soup (Macrobiotic) Lemon Pepper Pork Chops Chicken Tikka Masala Butter Chicken Wisconsin's beer cheese dip Ray's' Garlic Ranchero Breakfast Snacker Crab Rangoon