Vickys Boeuf Bourguignon, Gluten, Dairy, Egg & Soy-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

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 / 300F
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

casserole beef, bacon, button mushrooms, onions, carrots, clove garlic, red wine, beef stock, cornstarch, tomato pureepaste, bay leaves, mixed herbs, mustard powder, ground allspice, oil

Taken from cookpad.com/us/recipes/345641-vickys-boeuf-bourguignon-gluten-dairy-egg-soy-free (may not work)